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, and topped off with homemade whip!
– 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 Whipped Cream – 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. Bake angel food cake in a sheet pan until golden.
Lay a clean lint-free kitchen towel on the counter and dust with ¼ cup powdered sugar. 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
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.