Bright, cloud-like, and bursting with the fresh flavors of citrus and berries, the Lemon Blueberry Angel Food Cake Roll is simply the dessert that summer dreams are made of. Picture a tender, springy angel food cake wrapped around the most luscious lemony blueberry cream, all dusted with a powdered sugar “snowfall” for that picture-perfect finish. Whether you’re planning a sunny picnic or simply treating yourself after dinner, this cake roll comes together with surprisingly simple ingredients and offers a slice of pure joy in every bite.
Ingredients You’ll Need
Making this Lemon Blueberry Angel Food Cake Roll is easier than you might think! Each ingredient, although familiar, plays a starring role in building layers of softness, tang, and sweet blueberry magic.
- Angel food cake mix: The foundation for our feather-light sponge, it bakes up cloudlike and ready for rolling.
- Fresh or frozen blueberries: Juicy and bursting with flavor; if using frozen, thaw and drain them well before folding in.
- Lemon zest: Adds a sunshiny zing that infuses every bite with citrus sparkle.
- Heavy whipping cream: Whips into billowy peaks for a light and airy filling.
- Cream cheese (softened): Offers structure and a tangy richness to the creamy filling.
- Powdered sugar: Used for sweetness in the filling and for a beautiful dusting on top.
- Lemon juice: Intensifies the lemon flavor and brings a balancing brightness to the filling.
- Vanilla extract: Rounds out the citrus and berry flavors with cozy sweetness.
- Additional powdered sugar for dusting: The final flourish that makes the cake roll look absolutely irresistible.
How to Make Lemon Blueberry Angel Food Cake Roll
Step 1: Prepare Your Pan and Batter
Begin by preheating your oven to 350°F. Grab a 10×15-inch jelly roll pan, line it snugly with parchment paper (this is key for a smooth unrolling later), and lightly spritz with nonstick spray. Prepare the angel food cake batter as directed on your box—but before pouring, fold in that fragrant lemon zest. Every swirl brings in subtle brightness that sets the cake apart. Spread the batter evenly in your prepared pan; aim for a level surface to ensure even baking.
Step 2: Bake the Cake
Slide the pan into the oven and bake for 18 to 20 minutes, or until the surface is golden and springs back when gently pressed. Watch closely—overbaking can cause the cake to dry out, which could lead to cracks when rolling. The signature softness of this Lemon Blueberry Angel Food Cake Roll really shines here.
Step 3: Roll While Warm
Immediately after your cake comes out of the oven, sprinkle the top with a generous layer of powdered sugar. This prevents sticking and imparts a subtle sweetness. Invert the hot cake onto a clean kitchen towel. Peel away the parchment paper, then, starting from the short end, use the towel to tightly roll the cake (towel and all). Let it cool rolled up, as this helps the cake remember its shape and ensures a perfect swirl when filled.
Step 4: Make the Lemon Blueberry Filling
While your cake cools, it’s time to make the show-stopping filling. Beat softened cream cheese until silky smooth, then gradually add lemon juice, vanilla, and powdered sugar. In a separate bowl, whip your heavy cream until stiff peaks form—this makes the filling light and dreamy. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the fluff. Finally, carefully fold in the blueberries. Every swoop should be gentle, so the berries remain whole and the filling stays marbled with their gorgeous purple color.
Step 5: Assemble the Cake Roll
Once your cake is completely cool, gently unroll it. Spread the lemon blueberry filling evenly over the entire surface, leaving a half-inch border to prevent filling from oozing out. Carefully re-roll, this time without the towel, keeping the roll snug but not too tight. Place seam-side down on a serving platter, generously dust with powdered sugar, and pop it in the fridge for at least one hour. This rest makes it easy to slice neat spirals. The moment you cut in, you’ll see that beautiful swirl of cake, lemon, and blueberry—the true signature of a Lemon Blueberry Angel Food Cake Roll.
How to Serve Lemon Blueberry Angel Food Cake Roll
Garnishes
To add a special touch before serving, I love finishing the roll with more fresh blueberries, delicate lemon twists, and a final sift of powdered sugar. A few edible flowers or sprigs of mint make it extra elegant for company.
Side Dishes
This cake is so light and fruity that it pairs perfectly with a cup of Earl Grey tea or a small scoop of lemon sorbet. For something heartier, consider serving with a bowl of mixed fresh fruit—strawberries and peaches work especially well to complement the flavors.
Creative Ways to Present
If you’re hosting, try cutting the Lemon Blueberry Angel Food Cake Roll into mini spirals and serving them on individual plates with a tiny dollop of whipped cream. For a festive brunch, arrange slices on a tiered serving tray or nestle them among other miniature sweets for a stunning dessert platter.
Make Ahead and Storage
Storing Leftovers
Place leftover slices of the cake roll in an airtight container and keep them in the fridge. The cake stays fresh and soft for up to three days, and the flavors seem to mingle and deepen as it sits. It’s a fantastic make-ahead dessert for busy weeks.
Freezing
You can absolutely freeze this Lemon Blueberry Angel Food Cake Roll! Wrap tightly in plastic wrap, then foil, and store in the freezer for up to a month. Thaw overnight in the refrigerator before serving. Be aware that the texture of the blueberries may soften a bit after freezing, but the flavor will remain delicious.
Reheating
There’s no need to reheat, as this dessert is best enjoyed chilled. Simply remove from the refrigerator about 10 minutes before serving to allow the cake to soften just a touch for the perfect, creamy texture.
FAQs
Can I use a homemade angel food cake instead of a boxed mix?
Absolutely! If you love baking from scratch, a homemade angel food cake will give delicious results—just be sure to follow the same jelly roll pan size and baking time for best results.
What if my cake cracks while rolling?
Don’t worry—a few small cracks are common and can easily be concealed by the filling and a thick dusting of powdered sugar. Rolling the cake while it’s warm and moist is the secret to minimizing cracks.
Can frozen blueberries be used?
Yes, frozen blueberries work beautifully in this recipe. Just be sure to thaw and drain them well to prevent excess moisture from seeping into the lemon blueberry filling.
How do I make the lemon flavor even stronger?
For an extra citrusy punch, add 1 teaspoon of lemon extract to the filling, or serve slices with lemon curd on the side for an additional burst of lemony goodness.
Is this recipe suitable for special diets?
This Lemon Blueberry Angel Food Cake Roll is vegetarian and can be made gluten-free if you use a gluten-free angel food cake mix. For a lower sugar version, swap powdered sugar with your favorite sugar substitute.
Final Thoughts
If you’re searching for a dessert that’s as fresh and delightful as a summer breeze, give this Lemon Blueberry Angel Food Cake Roll a try! It truly brings together the lightest cake with tangy citrus and bursts of juicy blueberry—guaranteed to wow friends, family, and anyone lucky enough to snag a slice. I hope you love it just as much as I do!
Print
Lemon Blueberry Angel Food Cake Roll Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the light and refreshing flavors of this Lemon Blueberry Angel Food Cake Roll. A delicate angel food cake with a hint of lemon zest, filled with a luscious blueberry cream, makes for the perfect summer dessert.
Ingredients
For the Cake:
- 1 box angel food cake mix
- 1 cup fresh or frozen blueberries
- 1 tablespoon lemon zest
For the Filling:
- 1 cup heavy whipping cream
- 4 ounces cream cheese (softened)
- ¼ cup powdered sugar
- 2 tablespoons lemon juice
- ½ teaspoon vanilla extract
- Additional powdered sugar for dusting
Instructions
- Preheat oven: Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly spray with nonstick cooking spray.
- Prepare the cake: Prepare the angel food cake batter according to package directions, then gently fold in the lemon zest. Spread the batter evenly into the prepared pan and bake for 18–20 minutes.
- Roll the cake: Dust the top of the cake with powdered sugar, invert it onto a clean kitchen towel, peel off the parchment, and roll the cake up in the towel. Let it cool completely.
- Make the filling: Beat cream cheese until smooth. Add lemon juice, vanilla, and powdered sugar. In a separate bowl, whip the heavy cream to stiff peaks, then fold into the cream cheese mixture. Gently fold in the blueberries.
- Fill and roll: Unroll the cake, spread the filling, and re-roll. Dust with powdered sugar, refrigerate for at least 1 hour.
Notes
- For a more intense lemon flavor, add a teaspoon of lemon extract to the filling.
- Frozen blueberries can be used, but thaw and drain them well to avoid excess moisture.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 19g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
