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
Scale
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
