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
Scale
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
