Lemon Blueberry Angel Food Cake Roll

Lemon Blueberry Angel Food Cake Roll: A Refreshing Dessert Delight

Welcome back to the kitchen, where today we’re rolling up a heavenly treat that combines the lightness of angel food cake with the tangy sweetness of lemon and blueberries. This Lemon Blueberry Angel Food Cake Roll is perfect for your next gathering, or simply when you feel like treating yourself to something delicious and beautiful. Let’s dive into the making of this scrumptious dessert.

Ingredients:

• For the Cake:
  • 1 box of angel food cake mix, plus ingredients listed on the package
  • ¼ cup + ¾ cup powdered icing sugar
• For the Filling:
  • 8 oz cream cheese, room temperature
  • ¾ cup heavy whipping cream, cold
  • ¼ cup lemon juice (from about one lemon)
  • 2 tablespoons lemon zest (from 1-2 lemons)
  • 1 teaspoon vanilla extract
  • Yellow food coloring (optional)
  • 1 can blueberry pie filling
• For the Whipped Cream:
  • 1 cup heavy whipping cream
  • 1-2 tablespoons powdered sugar
• Garnish:
  • Fresh blueberries
  • Lemon slices

Directions:

1. Prepare the Cake:
   • Preheat your oven to 350°F (175°C) and line a 10x15x1″ rimmed baking sheet with parchment paper. Grease it lightly with non-stick spray.
   • Prepare the angel food cake mix according to the package directions and spread it into the prepared pan. Bake for 20 minutes or until light golden brown and springy to the touch.
2. Roll the Cake:
   • While the cake bakes, lay a clean, lint-free kitchen towel on the counter and dust it with ¼ cup powdered sugar.
   • Immediately after baking, flip the hot cake onto the sugared towel, peel off the parchment paper, and start rolling the cake from the short end, with the towel inside. Let it cool to room temperature, or place in the fridge to cool faster.
3. Make the Filling:
   • In a large bowl, beat the cream cheese until smooth. Add ¾ cup powdered sugar, heavy whipping cream, lemon juice, lemon zest, and vanilla extract, beating until thick and combined. Add a few drops of yellow food coloring if desired.
4. Assemble the Roll:
   • Once the cake is cool, carefully unroll it. Spread half of the cream cheese filling evenly over the cake. Top with a layer of blueberry pie filling; use enough to cover but not so much that it squishes out when re-rolled.
   • Roll the cake back up (without the towel this time), starting from the short end.
5. Decorate:
   • Cover the outside of the roll with the remaining cream cheese filling.
   • Whip the heavy cream with powdered sugar until stiff peaks form, then pipe or dollop it over the cake roll. Garnish with fresh blueberries and lemon slices.

Nutritional Information:

• Calories: 320 kcal per serving
• Servings: 10

Prep & Cooking Time:

• Preparation Time: 30 minutes
• Cooking Time: 20 minutes
• Total Time: 50 minutes

This Lemon Blueberry Angel Food Cake Roll not only looks impressive but also offers a burst of refreshing citrus flavor complemented by the sweet pop of blueberries. It’s a perfect dessert that’s sure to impress at any dining table. Enjoy crafting this delightful roll, and let it be the centerpiece of your dessert table!

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