Lemon Blueberry Angel Food Cake Roll Recipe
There’s an undeniable joy that comes from making a Lemon Blueberry Angel Food Cake Roll, especially when you take that first bite and realize just how light, fluffy, and zingy it is. With tart pops of blueberry and a cloud-like, lemony cream filling all spiraled in sweet, airy cake, this showstopper dessert is bound to brighten any occasion. Whether you’re celebrating spring, impressing guests, or simply treating yourself, this Lemon Blueberry Angel Food Cake Roll promises a burst of sunshine in every slice.
Ingredients You’ll Need
This recipe shines with a handful of essentials, each playing an important role in creating that perfect balance of flavors and textures. From the billowy cake to the zesty filling and juicy blueberries, every ingredient matters in this Lemon Blueberry Angel Food Cake Roll.
- Angel food cake mix: The boxed mix makes life easier, giving you a tall, spongy cake with minimal prep and maximum fluff.
- Powdered sugar (for dusting towel): A generous dusting keeps the cake from sticking and adds a gentle sweetness when rolling.
- Heavy whipping cream: Whipped to stiff peaks, this transforms into a luscious, stable cream for the filling.
- Cream cheese, softened: Adds tang and richness to the filling, helping bind all the fruity, lemony flavors together.
- Powdered sugar (for filling): Sweetens and brings smooth consistency to the lemon cream.
- Lemon zest: Grated right from the lemon to pack the filling with fresh citrus fragrance.
- Lemon juice: Provides the signature zingy tartness that makes every bite pop.
- Fresh blueberries: Bursting with sweetness and color, they’re scattered inside for bursts of fruity joy.
- Extra powdered sugar for dusting: The final snowy flourish gives your Lemon Blueberry Angel Food Cake Roll bakery-style flair.
How to Make Lemon Blueberry Angel Food Cake Roll
Step 1: Prepare and Bake the Cake
Start by preheating your oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper, ensuring the edges come up over the sides for easy removal later. Prepare the angel food cake mix according to the box instructions—usually just add water and whip until glossy and airy. Spread the batter evenly in the pan, reaching every corner. Bake for 18 to 20 minutes until the top is a light golden brown and springs back when gently pressed in the center. The slim layer makes it easy to roll while still being oh-so-fluffy!
Step 2: Roll the Cake While Warm
While the cake bakes, lay a clean kitchen towel flat and dust it generously with powdered sugar. Right after removing the cake from the oven, immediately turn it out onto your prepared towel. Gently peel away the parchment paper—if any edges stick, take your time and work slowly. Starting at a short end, use the towel to help you roll up the warm cake. This is what helps the cake remember its rolling shape without cracking. Let the cake cool completely while curled up on a wire rack. Patience here is key—the filling can only go on once everything is at room temperature.
Step 3: Make the Lemon Cream Cheese Filling
While the cake cools, start the dreamy filling. In a mixing bowl, beat the softened cream cheese until it’s silky and smooth. Add the powdered sugar, fresh lemon zest, and lemon juice, then beat again to combine—it should smell incredible! In a separate bowl, whip your heavy cream until stiff peaks form. The trick is to get lovely billows, but stop mixing once they hold their shape to avoid over-whipping. Gently fold the lemon cream cheese mix into your whipped cream. The result: a cloud-like lemon cream that tastes like pure sunshine.
Step 4: Assemble and Roll the Cake
Once your rolled cake is cool, carefully unroll it—you may see a few small cracks, but that’s totally normal and will be hidden once filled. Spread the lemon cream filling evenly across the entire cake, then scatter fresh blueberries over the cream, pressing them in slightly so they stay put. With steady hands, re-roll the cake (this time without the towel), lifting as you go to keep the filling even. Place seam-side down on your serving platter for a tidy appearance.
Step 5: Finish and Serve
Just before serving, dust the top of your Lemon Blueberry Angel Food Cake Roll with plenty of extra powdered sugar. This gives it that irresistible bakery look and a hint of sweet sparkle. Slice gently using a sharp serrated knife, and watch everyone’s eyes light up at the beautiful blueberry and lemon swirl inside!
How to Serve Lemon Blueberry Angel Food Cake Roll
Garnishes
The best garnish is a generous sprinkle of powdered sugar for that fresh, snow-dusted finish. You can also add thin lemon slices or extra blueberries along the top for a burst of natural color. For extra elegance, try a few mint leaves—they add a subtle aroma and make the colors really pop.
Side Dishes
Fresh fruit salad always pairs beautifully with this airy cake roll, highlighting the berry notes and adding a refreshing side. You could also serve with a small scoop of lemon or vanilla ice cream for a creamy bite that melts alongside the cake. A pot of Earl Grey or a tangy lemonade works great for drinks, balancing out the sweetness.
Creative Ways to Present
Cut thick slices and arrange them in a swirling circle on a platter, or serve individual slices on pretty dessert plates with a blueberry and a curl of lemon peel on each. For a party, you can even cut the Lemon Blueberry Angel Food Cake Roll into fingers and stand them upright for a fun, elegant finger-food display.
Make Ahead and Storage
Storing Leftovers
Your Lemon Blueberry Angel Food Cake Roll stores best wrapped tightly in plastic wrap and kept in the refrigerator. It will stay moist and fresh for up to three days, making it a fantastic make-ahead dessert option for busy holidays or gatherings.
Freezing
If you’d like to freeze the finished roll, wrap it well in plastic and then again in foil for protection. It can be frozen for up to one month. Thaw overnight in the fridge before serving, and dust with a fresh flurry of powdered sugar to wake up the flavor and appearance.
Reheating
This cake is best enjoyed chilled or at room temperature, so there’s no need to reheat. If you’ve frozen the roll, simply let it defrost in the refrigerator and serve straight away—no oven required!
FAQs
Can I use homemade angel food cake instead of the boxed mix?
Absolutely! If you have a favorite homemade angel food cake recipe, use it in place of the boxed mix. Just be sure the batter fits in a 10×15-inch jelly roll pan and stays nice and airy after baking.
What if my cake cracks when rolling?
Minor cracks are common and totally fixable! The filling and the final powdered sugar dusting do a great job of covering imperfections, so don’t stress over a flawless roll—the flavor will still be heavenly.
Can I substitute other fruits for the blueberries?
Yes! Raspberries or blackberries both work wonderfully in this recipe. If you want an extra berry flavor, try layering a thin swipe of blueberry jam before adding the cream filling.
How do I keep the cake from sticking to the towel?
Don’t skimp on the powdered sugar when dusting your towel—it creates a gentle barrier between the warm cake and the fabric, making it easy to unroll later without sticking or tearing.
Can I make the Lemon Blueberry Angel Food Cake Roll a day in advance?
This dessert is perfect for making ahead! Assemble and refrigerate the rolled cake (without slicing) overnight. The flavors meld even more and the cake stays light and moist in the fridge.
Final Thoughts
I can’t recommend this Lemon Blueberry Angel Food Cake Roll enough—it’s light, tangy, beautiful, and bursting with flavor. It’s the kind of recipe that looks impressive but is simple to pull together, making every occasion feel special. Give it a try, share it with friends and family, and enjoy watching every last slice disappear!
Print
Lemon Blueberry Angel Food Cake Roll Recipe
- Total Time: 2 hours (includes cooling)
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in the light and airy Lemon Blueberry Angel Food Cake Roll. A delightful spring dessert featuring a fluffy angel food cake filled with a luscious lemon cream and juicy blueberries.
Ingredients
For the Cake:
- 1 box angel food cake mix
For Dusting Towel:
- 1/2 cup powdered sugar
For Filling:
- 1 cup heavy whipping cream
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup fresh blueberries
- Extra powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper.
- Prepare the Cake: Prepare the angel food cake mix according to the package instructions. Bake for 18–20 minutes until golden.
- Roll the Cake: Dust a towel with powdered sugar. Roll the warm cake in the towel and let it cool.
- Make the Filling: Beat cream cheese until smooth. Add powdered sugar, lemon zest, and juice. Whip the cream until stiff peaks form and fold into the cream cheese mixture.
- Fill and Roll: Unroll the cake, spread the filling, add blueberries, and roll it back up. Dust with powdered sugar.
Notes
- Ensure the cake is fully cooled before filling.
- Variations: Use raspberries or add blueberry jam.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 22g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
