There is something truly magical about the Lemon Blueberry Angel Food Cake Roll Recipe that makes it an irresistible treat. This dessert boasts a cloud-like, tender angel food cake wrapped around a luscious, tangy lemon cream cheese filling speckled with bursts of fresh blueberries. It’s light enough to enjoy all year round yet feels special enough for any celebration. Whether you’re sharing it with family or delighting guests, this cake roll combines simple ingredients into a stunning, flavor-packed dessert that will have everyone asking for seconds.
Ingredients You’ll Need
Getting started with this Lemon Blueberry Angel Food Cake Roll Recipe is a breeze since the ingredients are straightforward but play an essential role in creating the perfect balance of texture and flavor. Each component complements the others to make this dessert both airy and rich, with a touch of freshness from the lemon and blueberries.
- Angel food cake mix (one-step type): The base of our cake, ensuring a fluffy and light texture every time.
- Powdered sugar (1/2 cup for towel): Helps prevent sticking when rolling the cake and adds a hint of sweetness.
- Heavy whipping cream (1 cup): Whipped to stiff peaks to create a creamy, airy filling that melts in your mouth.
- Cream cheese, softened (4 oz): Adds tanginess and richness, making the filling irresistibly smooth.
- Powdered sugar (1/4 cup for filling): Sweetens the creamy filling without overpowering the lemon zest.
- Vanilla extract (1/2 teaspoon): Brings a warm, aromatic note that rounds out the flavors beautifully.
- Lemon zest (1 teaspoon): Delivers fresh citrus brightness that wakes up your palate.
- Lemon juice (1 tablespoon): Enhances the lemon flavor and adds a subtle tangy kick.
- Fresh blueberries (1 cup): Bursts of juicy sweetness that pair perfectly with the lemon and cream cheese.
- Extra powdered sugar for dusting: Adds a pretty finishing touch and delicate sweetness on top.
How to Make Lemon Blueberry Angel Food Cake Roll Recipe
Step 1: Prepare and Bake the Angel Food Cake
Start by preheating your oven to 350°F and lining a 10×15-inch jelly roll pan with parchment paper—be sure not to grease it, as the cake needs to cling to the paper for the rolling process. Follow the package instructions for your angel food cake mix, then pour the batter evenly into the pan. Bake for 15 to 18 minutes until the top turns golden and springs back when lightly touched. This gentle baking ensures your cake will be tender and flexible, perfect for rolling without cracking.
Step 2: Prepare the Rolling Towel
While the cake is baking, lay out a clean kitchen towel on your workspace and sprinkle it evenly with 1/2 cup powdered sugar. This step is crucial—it prevents the cake from sticking and adds a touch of sweetness to the exterior. As soon as the cake is out of the oven, run a knife around the edges to loosen it, then invert the cake onto the sugared towel. Carefully peel off the parchment paper, then immediately roll the cake with the towel starting from the short end to create a log. Let it cool completely, which takes about an hour.
Step 3: Make the Lemon Cream Cheese Filling
While the cake cools, whip up the filling that will make this Lemon Blueberry Angel Food Cake Roll Recipe so special. Beat the softened cream cheese together with 1/4 cup powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. This process creates a light yet rich filling that perfectly contrasts the airy cake.
Step 4: Assemble the Cake Roll
When the cake has cooled, carefully unroll it, exposing the soft interior. Spread the luscious lemon cream cheese filling evenly over the surface, then sprinkle with fresh blueberries, making sure to distribute them nicely for lovely bursts of flavor in every slice. Roll the cake back up, this time without the towel, and place it seam-side down on a serving plate. Chill the roll in the refrigerator for at least 30 minutes to let it set and make slicing easier.
Step 5: Finish and Serve
Just before serving, dust the cake roll with extra powdered sugar for that picture-perfect finish. Using a sharp knife, slice into approximately 10 generous pieces to reveal the beautiful swirl of cake, creamy lemon filling, and vibrant blueberries.
How to Serve Lemon Blueberry Angel Food Cake Roll Recipe
Garnishes
Adding a few fresh blueberries and a sprig of mint alongside your slices instantly elevates the presentation. A light drizzle of fresh lemon glaze can add a glossy finishing touch that complements the creamy filling beautifully.
Side Dishes
This cake pairs wonderfully with a simple cup of freshly brewed tea or a tangy fruit salad for a refreshing, light dessert course. For an indulgent touch, serve it with a dollop of whipped cream or a scoop of vanilla bean ice cream.
Creative Ways to Present
Impress your friends by slicing the cake roll into bite-sized pinwheels for a lovely party platter. Alternatively, layer individual slices with extra blueberries and lemon zest in clear dessert glasses for a charming trifle-inspired treat.
Make Ahead and Storage
Storing Leftovers
Cover any leftover cake roll tightly with plastic wrap or place it in an airtight container and refrigerate for up to three days. This keeps the cake moist and the filling fresh, so you’ll enjoy every bite just as much as the first day.
Freezing
You can freeze the cake roll for longer storage—wrap it carefully in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to one month. When ready to enjoy, thaw overnight in the refrigerator.
Reheating
This delicate cake is best enjoyed cold or at room temperature, so reheating is not recommended as it could compromise the texture. Simply allow frozen slices to come to room temperature for 15 to 20 minutes before serving for the best experience.
FAQs
Can I use frozen blueberries for the Lemon Blueberry Angel Food Cake Roll Recipe?
While fresh blueberries are ideal for maintaining their shape and flavor, you can use frozen ones if needed. Just make sure to thaw and drain them well to avoid excess moisture that could make the cake soggy.
Is it necessary to use a one-step angel food cake mix?
One-step cake mixes are convenient because they only require water, but you can use other angel food cake mixes as well. Just follow the package instructions carefully for the best results.
How can I prevent the cake from cracking when rolling?
The key is to roll the cake while it’s still warm right out of the oven, along with the sugared towel. This pliability helps prevent cracks, and cooling it rolled helps it hold its shape perfectly when filled.
Can I make the lemon filling dairy-free?
Yes, you can substitute the cream cheese and heavy cream with dairy-free alternatives like vegan cream cheese and coconut cream, but the texture and flavor might be slightly different.
What is the best way to slice the cake roll?
Use a long, sharp serrated knife and slice gently in a sawing motion to keep the roll intact without squishing the filling. Chill the cake well before slicing for neat, clean pieces.
Final Thoughts
There is nothing quite as delightful as the Lemon Blueberry Angel Food Cake Roll Recipe to brighten up any dessert occasion. Its delicate texture, fresh flavors, and lovely presentation make it a timeless favorite. I encourage you to give this recipe a try; once you do, it will surely become one of your most treasured go-to desserts to share with those you love.
Print
Lemon Blueberry Angel Food Cake Roll Recipe
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 45 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Blueberry Angel Food Cake Roll is a light and airy dessert perfect for summer gatherings. Featuring a fluffy angel food cake rolled with a zesty lemon cream cheese filling and fresh blueberries, it offers a delightful balance of sweet and tangy flavors. The cake is tender and delicate, complemented by the rich yet fresh cream filling, making it a refreshing sweet treat that’s easy to prepare and impressive to serve.
Ingredients
Cake:
- 1 box angel food cake mix (one-step type)
- 1/2 cup powdered sugar (for towel)
Filling:
- 1 cup heavy whipping cream
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar (for filling)
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 cup fresh blueberries
Finishing:
- Extra powdered sugar for dusting
Instructions
- Prepare and bake the cake: Preheat the oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper, ensuring not to grease it. Prepare the angel food cake batter according to the package instructions and pour into the prepared pan, spreading it evenly. Bake for 15–18 minutes, or until the cake is golden and springs back when lightly touched on top.
- Roll the hot cake: While the cake bakes, lay a clean kitchen towel flat and sprinkle evenly with 1/2 cup powdered sugar. Once the cake finishes baking, immediately loosen the edges with a knife, invert the cake onto the sugared towel, and carefully peel off the parchment paper. Starting from the short end, gently roll the cake and towel together into a log shape. Allow it to cool completely, about 1 hour.
- Make the lemon cream filling: In a mixing bowl, beat the softened cream cheese with 1/4 cup powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until fully combined and light.
- Assemble the cake roll: Once the cake is cooled, gently unroll it from the towel. Spread the lemon cream filling evenly over the cake surface, then sprinkle the fresh blueberries on top. Carefully re-roll the cake without the towel, forming a tight log. Place the cake seam-side down on a serving plate.
- Chill and serve: Refrigerate the assembled cake roll for at least 30 minutes to set. Before serving, dust the top with extra powdered sugar. Slice into 10 equal portions and serve chilled for a fresh dessert experience.
Notes
- Use fresh, firm blueberries to prevent the filling from becoming watery and to maintain the ideal texture.
- The angel food cake is very delicate; take your time when rolling and unrolling to avoid cracks.
- For best flavor and texture, serve the cake chilled but allow it to sit at room temperature for a few minutes before slicing.
- Store leftover cake slices covered in the refrigerator for up to 3 days to keep freshness.
