This Lemon Blueberry Angel Food Cake Roll looks fancy but is so incredibly easy to make! It’s made with angel food cake mix, a lemon cream cheese filling, blueberry pie filling and topped off with homemade whipped cream!
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This Lemon Blueberry Angel Food Cake Roll brings to life one of the best fruity combinations of all time: lemon and blueberry. (Hello, Lemon Blueberry Cream Cheese Coffee Cake, Baked Lemon Blueberry Donuts, Blueberry Lemon Muffins — I’m looking at you).
With angel food cake mix, lemon cream cheese filling, blueberry pie filling and homemade Whipped Cream — it’s definitely a showstopper.
This cake is a fun new variation of my favorite easy angel food cake roll desserts — check out this Cherry Cheesecake Angel Food Cake Roll, this Pineapple Lush Angel Food Cake Roll, and this Triple Berry Angel Food Cake Roll for more dessert inspiration!
This roll cake is delicious, makes for a beautiful presentation, and is so incredibly easy to make!
- Angel Food Cake Mix: plus whatever ingredients are needed to prepare the cake. In most cases, you’ll only need water.
- Powdered Icing Sugar: we’re using powdered sugar to dust the outside of the cake before rolling it up. This adds sweetness and helps prevent it from sticking or getting soggy as it cools.
- Cream Cheese and Heavy Cream: the base for our cream cheese filling.
- Lemon Juice and Zest: use fresh lemon juice and zest for the best lemon-y flavor.
- Vanilla Extract: adds depth of flavor.
- Yellow Food Coloring: this is optional, but gives the lemon filling that fresh yellow color.
- Blueberry Pie Filling: you can use store-bought filling or make a homemade filling.
- Heavy Whipping Cream and Powdered Sugar: makes up our homemade whipped topping.
- Fresh Blueberries and Lemon Slices: for garnish!
How to Make this Lemon Blueberry Angel Food Cake Roll
This Angel Food Cake Roll looks fancy, but actually takes just 20 minutes to prep!
- Bake the cake: Prepare the angel food cake mix, then spread it into a lined and greased baking sheet. Bake until light golden-brown.
- Roll and cool: Lay a clean, lint-free towel onto the counter and dust with powdered sugar. Flip the cake on top, then roll up with the towel inside. Cool to room temperature.
- Add the filling: In a bowl, beat together cream cheese, powdered sugar, cream, lemon juice, lemon zest, and vanilla. Add yellow food coloring if using. Unroll the cooled cake, then spread with ½ of the cream cheese filling. Layer on the blueberry pie filling, then carefully roll the cake back up.
- Top and serve: Combine cream and powdered sugar until stiff peaks for to make the homemade whipped cream. Cover the roll with the rest of the cream cheese filling, then pipe or dollop with the whipped cream. Top with lemon and blueberries, then slice and serve!
FAQs for Roll Cake
A roll cake is, well, a cake that is rolled. Roll cakes are thin sheet cakes that are layered with filling, frosting, or jam/jelly, then rolled up into a spiral shape.
Not necessarily. Not all cake recipes result in a cake that can be rolled without cracking. If you want to roll up a particular type of cake, I recommend finding a cake recipe that is intended for cake rolls.
If your roll cake is falling apart, it is likely too dry. There are a couple of things you can do to prevent this from happening. First, don’t over-bake it. Second, roll it while it’s still hot. The hotter the cake, the more moisture it has. It will dry as it cools.
Once you add the topping, I recommend serving the cake right away or refrigerating until ready to serve. The cake will last a couple of days in the fridge, but any longer than that and the cake can dry out as it is difficult to cover completely once frosted.
Tips and Notes for this Angel Food Cake Roll
- Use a baking sheet. A baking sheet (mine is 10″ by 15″ by 1″) creates the perfect thickness so the cake is easily rollable. I don’t recommend using any other pan.
- Line and grease the baking sheet. This makes it a whole lot easier to remove the cake from the pan in one piece.
- Work quickly. Once you turn the cake out onto the towel, roll it up right away. It’s more malleable when it’s hot. If it cools too much, it may crack when you roll it.
- Use a lint-free towel. Something thin and not fluffy means that we don’t have fuzzies on our cake.
- Sugar the towel. Adding a layer of powdered sugar to the towel helps prevent sticking.
- Cool the cake completely. If you add the filling while the cake is still hot, it will just melt and become runny. I also recommend chilling the cake again after you add the filling and before you slice it. This makes it easier to get nice clean cuts.
There are plenty of ways you can customize a cake roll whether that’s using another frosting, using another pie filling, or layering in fresh fruit. Here are just a few roll cake recipe variations:
- Strawberry Lemon Angel Food Cake Roll
- Cherry Cheesecake Angel Food Cake Roll
- Pineapple Lush Angel Food Cake Roll
- Triple Berry Angel Food Cake Roll
- Lighter Pumpkin Roll
More Lemon Dessert Recipes
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Lemon Blueberry Angel Food Cake Roll
- 1 angel food cake mix plus ingredients to prepare
- ¼ cup + ¾ cup powdered icing sugar
- 8 oz cream cheese (250 grams) room temperature
- ¾ cup heavy whipping cream (35%) cold
- ¼ cup lemon juice from one lemon
- 2 tablespoons lemon zest from 1-2 lemons
- 1 teaspoon vanilla extract
- yellow food coloring, optional
- 1 can blueberry pie filling
- 1 cup heavy whipping cream (35%)
- 1-2 tablespoons powdered sugar
- fresh blueberries and lemon slices for garnish
- Preheat oven to 350 degrees and line a 10x15x1″ rimmed baking sheet with parchment paper. Grease lightly with non stick spray and press parchment paper to the pan.
- Prepare angel food cake mix according to package directions and spread into prepared pan. Bake for 20 minutes or until light golden brown. It will rise up and even above the edge of the pan but will not overflow.
- Lay a clean lint-free kitchen towel on the counter and dust with ¼ cup powdered sugar. Flip hot cake out onto the prepared towel and immediately roll up starting at the short end, with the towel inside.
- Set aside to cool to room temperature, placing in the fridge if you want to speed up the process.
- To make the filling, beat cream cheese in a large bowl until smooth. Add ¾ cup powdered sugar, cream, lemon juice, lemon zest and vanilla and beat until thick and combined. Add yellow food coloring if desired.
- Make sure that the cake is completely cool and then unroll the cake. Spread with ½ of the cream cheese filling, and then spread with the blueberry pie filling. You may not use all of the filling — you want some in every bite but you also do not want it to squish out.
- Carefully roll back up (no towel this time!), starting at the short end. Cover roll with remaining cream cheese filling.
- Combine cream and powdered sugar and whip until stiff peaks form. Pipe or dollop over the top of the cake roll and top with lemon wedges and fresh blueberries if desired.
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