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
Scale
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.
