Lemon Blueberry Angel Cake Roll
Indulge in the heavenly combination of lemon and blueberry with this delightful Lemon Blueberry Angel Cake Roll. This recipe is perfect for a summer gathering or a special dessert to impress your guests. Light, fluffy, and bursting with citrus flavor, this cake roll is sure to be a hit!
Ingredients:
- Cake:
- 1 angel food cake mix plus ingredients to prepare
- ¼ cup + ¾ cup powdered icing sugar
- Filling:
- 8 oz cream cheese (250 grams) room temperature
- ¾ cup heavy whipping cream (35%) cold
- ¼ cup lemon juice from one lemon
- 2 tablespoons lemon zest from 1-2 lemons
- 1 teaspoon vanilla extract
- Yellow food coloring, optional
- 1 can blueberry pie filling
- Whipped Cream:
- 1 cup heavy whipping cream (35%)
- 1-2 tablespoons powdered sugar
- Fresh blueberries and lemon slices for garnish
Directions:
1. Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Line a 10x15x1″ rimmed baking sheet with parchment paper, grease lightly with non-stick spray, and press parchment paper to the pan.
2. Bake the Cake:
- Prepare the angel food cake mix according to package directions.
- Spread the batter into the prepared pan and bake for 20 minutes or until light golden brown.
- The cake will rise up and even above the edge of the pan but will not overflow.
3. Roll the Cake:
- Lay a clean lint-free kitchen towel on the counter and dust with ¼ cup powdered sugar.
- Flip the hot cake out onto the prepared towel and immediately roll up starting at the short end, with the towel inside.
- Set aside to cool to room temperature, placing it in the fridge if you want to speed up the process.
4. Prepare the Filling:
- Beat cream cheese in a large bowl until smooth.
- Add ¾ cup powdered sugar, cream, lemon juice, lemon zest, and vanilla, and beat until thick and combined.
- Add yellow food coloring if desired.
5. Assemble the Cake Roll:
- Ensure the cake is completely cool, then unroll it.
- Spread half of the cream cheese filling evenly over the cake.
- Spread the blueberry pie filling over the cream cheese layer. You may not use all of the filling – aim for a balanced layer.
- Carefully roll the cake back up (without the towel), starting at the short end.
- Cover the roll with the remaining cream cheese filling.
6. Add the Whipped Cream:
- Combine cream and powdered sugar in a bowl and whip until stiff peaks form.
- Pipe or dollop the whipped cream over the top of the cake roll.
- Garnish with fresh blueberries and lemon slices.
Serving Information:
- Prep Time: 30 minutes
- Cooking Time: 20 minutes
- Total Time: 50 minutes
- Calories: 320 kcal
- Servings: 10
Enjoy this delightful Lemon Blueberry Angel Cake Roll at your next gathering, and watch as it becomes an instant favorite among your guests. The light and airy cake combined with the tangy lemon and sweet blueberry filling make for a perfect summer dessert. Happy baking!
Feel free to share your baking experience and any tips or variations you try with this recipe in the comments below. Enjoy!
Lemon Blueberry Angel Cake Roll
- Total Time: 50 minutes
- Yield: 10 1x
Ingredients
1 angel food cake mix plus ingredients to prepare
¼ cup + ¾ cup powdered icing sugar
8 oz cream cheese (250 grams) room temperature
¾ cup heavy whipping cream (35%) cold
¼ cup lemon juice from one lemon
2 tablespoons lemon zest from 1-2 lemons
1 teaspoon vanilla extract
yellow food coloring, optional
1 can blueberry pie filling
Whipped Cream
1 cup heavy whipping cream (35%)
1–2 tablespoons powdered sugar
fresh blueberries and lemon slices for garnish
Instructions
Preheat oven to 350°F (175°C) and line a 10x15x1″ rimmed baking sheet with parchment paper. Grease lightly with non-stick spray and press parchment paper to the pan.
Prepare angel food cake mix according to package directions and spread into the prepared pan. Bake for 20 minutes or until light golden brown. It will rise up and even above the edge of the pan but will not overflow.
Lay a clean lint-free kitchen towel on the counter and dust with ¼ cup powdered sugar. Flip hot cake out onto the prepared towel and immediately roll up starting at the short end, with the towel inside.
Set aside to cool to room temperature, placing in the fridge if you want to speed up the process.
To make the filling, beat cream cheese in a large bowl until smooth. Add ¾ cup powdered sugar, cream, lemon juice, lemon zest, and vanilla and beat until thick and combined. Add yellow food coloring if desired.
Make sure that the cake is completely cool and then unroll the cake. Spread with ½ of the cream cheese filling, and then spread with the blueberry pie filling. You may not use all of the filling — you want some in every bite but you also do not want it to squish out.
Carefully roll back up (no towel this time!), starting at the short end. Cover roll with remaining cream cheese filling.
Combine cream and powdered sugar and whip until stiff peaks form. Pipe or dollop over the top of the cake roll and top with lemon slices and fresh blueberries.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 320 Kcal