Get ready to wow your taste buds with this delightful Lemon Blueberry Angel Food Cake Roll Recipe that perfectly balances light, fluffy cake with creamy, tangy lemon filling and bursts of fresh blueberries. It’s a stunning dessert that feels elegant yet is surprisingly easy to make, bringing a refreshing twist to classic angel food cake. Perfect for summer gatherings, special occasions, or whenever you crave a bright, airy treat that looks as good as it tastes.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to creating this unforgettable Lemon Blueberry Angel Food Cake Roll Recipe. Each item plays a crucial role: the angel food cake mix creates that tender, airy base; the cream cheese and whipped cream make a luscious lemon filling; fresh lemons add zesty brightness; and blueberries provide juicy pops of sweetness and color.
- Angel food cake mix (1-step type): The foundation of our roll, ensuring a light and fluffy cake every time.
- Powdered sugar (for towel dusting): Prevents the cake from sticking while rolling, also helps keep the cake’s surface smooth.
- Heavy whipping cream: Whipped to stiff peaks to add creaminess and volume to the lemon filling.
- Cream cheese (softened): Adds richness and tang that balances the sweetness perfectly.
- Powdered sugar (for filling): Sweetens the cream cheese mixture without grit or graininess.
- Lemon zest: Infuses the filling with intense lemon aroma and flavor.
- Fresh lemon juice: Brightens and sharpens the taste, giving the filling a refreshing tang.
- Vanilla extract: A subtle hint of warmth that complements the lemon beautifully.
- Fresh blueberries: These juicy gems add bursts of sweetness and a lovely contrast in texture and color.
How to Make Lemon Blueberry Angel Food Cake Roll Recipe
Step 1: Prepare and Bake the Cake
Preheat your oven to 350°F (175°C), and line a 10×15-inch jelly roll pan with parchment paper to ensure a smooth release. Follow the instructions on your angel food cake mix box, then pour the batter evenly into your prepared pan. Bake for 18 to 20 minutes, or until the cake’s surface is golden and springs back gently when touched. This perfectly baked cake is the airy canvas you need to hold that luscious filling.
Step 2: Roll the Cake While Warm
Immediately after baking, sprinkle a clean kitchen towel generously with powdered sugar to prevent sticking. When the cake is out of the oven, turn it out onto the sugared towel and carefully peel off the parchment paper. Starting from the short end, gently roll the cake up with the towel inside. This step is key to getting the classic roll shape without cracking the cake. Let the cake cool completely rolled up — patience here pays off!
Step 3: Prepare the Lemon Filling
While your cake cools, whip the heavy cream in a mixing bowl until it reaches stiff peaks—this is your filling’s fluffy base. In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar, fresh lemon zest, lemon juice, and vanilla extract to the cream cheese, and mix until just combined. Now gently fold in the whipped cream, keeping the mixture airy and smooth for that melt-in-your-mouth texture.
Step 4: Assemble and Chill
Carefully unroll your cooled cake and spread the luscious lemon filling evenly over its surface. Scatter fresh blueberries on top for that juicy, fruity surprise in every bite. Gently roll the cake back up (this time without the towel), brush off any excess powdered sugar from before, and place it in the fridge to chill for at least one hour. This chilling time helps the flavors meld and firm up the roll for perfect slices.
How to Serve Lemon Blueberry Angel Food Cake Roll Recipe
Garnishes
To crown this beautiful cake roll, you can dust the top lightly with powdered sugar for a snowy finish or add a few extra fresh blueberries and thin lemon slices for visual appeal. A sprig of fresh mint can also add a lovely pop of color and a hint of freshness that pairs wonderfully with the lemon flavor.
Side Dishes
This cake roll pairs effortlessly with a simple fruit salad or a scoop of vanilla ice cream to complement its light texture. For an indulgent twist at brunch or dessert, serve alongside a cup of freshly brewed tea or a light, fruity white wine to enhance the citrus notes.
Creative Ways to Present
For an eye-catching dessert table centerpiece, serve your Lemon Blueberry Angel Food Cake Roll on a rustic wooden board or a delicate cake stand. Slice the roll into 1-inch pieces to create bite-sized treats perfect for parties, or pair with a drizzle of homemade lemon glaze or blueberry sauce for an extra-special touch that guests will adore.
Make Ahead and Storage
Storing Leftovers
Store any leftover slices of the Lemon Blueberry Angel Food Cake Roll Recipe in an airtight container in the refrigerator. The roll stays fresh and flavorful for up to 2 days, keeping the cake moist and the filling creamy without drying out.
Freezing
You can freeze the cake roll for longer storage by wrapping it tightly in plastic wrap and then in foil to prevent freezer burn. Freeze for up to one month. When ready to enjoy, thaw it overnight in the fridge to maintain texture and taste.
Reheating
This cake roll is best enjoyed chilled or at room temperature. Reheating is not recommended since the filling might soften excessively and the cake could lose its airy texture. Simply allow frozen slices to thaw gently and serve as is for the best experience.
FAQs
Can I use frozen blueberries for the Lemon Blueberry Angel Food Cake Roll Recipe?
Fresh blueberries are definitely preferred as they hold their shape well and prevent the filling from becoming too wet. Frozen blueberries can be used in a pinch, but make sure to thaw and drain them thoroughly before adding to avoid excess moisture.
Is there a way to make this cake roll gluten-free?
Yes! Look for a gluten-free angel food cake mix, which many brands offer now. Just be sure to check all your other ingredients for gluten to keep your dessert safe and delicious.
Can I substitute cream cheese for something lighter in the filling?
You can try using mascarpone or ricotta cheese to lighten the filling’s texture, but cream cheese provides that perfect balance of creaminess and tang that pairs so well with lemon and blueberries.
How can I prevent my cake roll from cracking?
Rolling the cake while it’s still warm and pliable is the key to preventing cracks. Also, rolling it gently without forcing it and using a powdered sugar-dusted towel helps it hold its shape beautifully.
What if I want a stronger lemon flavor in the filling?
Feel free to add an extra teaspoon of lemon zest or a bit more lemon juice to brighten the filling even further. Just taste as you go so it stays wonderfully balanced without becoming too tart.
Final Thoughts
This Lemon Blueberry Angel Food Cake Roll Recipe is a dream dessert that combines the best of light, fluffy cake with creamy, zesty filling and fresh fruit. It’s perfect for sharing, simple to prepare, and guaranteed to impress anyone lucky enough to have a slice. I can’t wait for you to try it and make it a new favorite to enjoy again and again!
Print
Lemon Blueberry Angel Food Cake Roll Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A light and airy Lemon Blueberry Angel Food Cake Roll featuring a fluffy angel food cake rolled with a luscious lemon cream cheese filling and fresh blueberries, perfect for a refreshing summer dessert.
Ingredients
Cake
- 1 box angel food cake mix (1-step type)
- 1/2 cup powdered sugar (for towel dusting)
Filling
- 1 cup heavy whipping cream
- 8 ounces cream cheese (softened)
- 1/2 cup powdered sugar
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 1/4 cups fresh blueberries
Instructions
- Prepare Cake Batter: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper. Prepare the angel food cake batter according to package instructions and pour it evenly into the prepared pan.
- Bake Cake: Bake for 18 to 20 minutes, or until the top is golden and springs back when lightly touched.
- Cool and Roll Cake: While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar. When the cake is done, immediately turn it out onto the towel and carefully peel off the parchment. Starting from the short end, gently roll the cake up in the towel and let it cool completely.
- Make Filling: In a mixing bowl, beat the heavy whipping cream until stiff peaks form and set aside. In another bowl, beat the softened cream cheese until smooth. Add the powdered sugar, lemon zest, lemon juice, and vanilla extract to the cream cheese and mix until combined. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Assemble Cake Roll: Carefully unroll the cooled cake and spread the lemon cream cheese filling evenly over the surface. Sprinkle fresh blueberries evenly over the filling, then gently roll the cake back up without the towel.
- Chill and Serve: Chill the assembled cake roll in the refrigerator for at least 1 hour before slicing and serving to allow flavors to meld and the filling to set.
Notes
- Use fresh, firm blueberries to prevent bleeding into the filling.
- For a more intense lemon flavor, add an extra teaspoon of lemon zest to the filling.
- This dessert is best enjoyed within 2 days and should be stored refrigerated.
