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.