Lemon Blueberry Rolled Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
Angel food cake mix (plus ingredients required on package)
02 -
Powdered sugar for dusting (1/4 cup)
→ Lemon Cream Filling
03 -
Cream cheese, room temperature (8 oz/250g)
04 -
Powdered sugar (3/4 cup)
05 -
Heavy whipping cream, cold (3/4 cup)
06 -
Fresh lemon juice (1/4 cup, from 1 lemon)
07 -
Lemon zest (2 tablespoons, from 1-2 lemons)
08 -
Vanilla extract (1 teaspoon)
09 -
Yellow food coloring (optional)
→ Filling and Topping
10 -
Blueberry pie filling (1 can)
11 -
Heavy whipping cream (1 cup)
12 -
Powdered sugar (1-2 tablespoons)
13 -
Fresh blueberries for garnish
14 -
Lemon slices for garnish
# Instructions:
01 -
Preheat oven to 350°F. Line a 10x15x1-inch rimmed baking sheet with parchment paper and lightly grease with non-stick spray.
02 -
Prepare angel food cake mix according to package directions. Spread batter in prepared pan and bake for 20 minutes until light golden brown.
03 -
Dust a clean lint-free kitchen towel with 1/4 cup powdered sugar. Immediately turn hot cake onto the towel and roll up from the short end with the towel inside. Let cool completely.
04 -
Beat cream cheese until smooth. Add powdered sugar, cream, lemon juice, zest, and vanilla. Beat until thick. Add yellow food coloring if desired.
05 -
Unroll cooled cake, spread with half the cream cheese filling and blueberry pie filling. Carefully re-roll without the towel. Cover outside with remaining cream cheese filling.
06 -
Whip cream with powdered sugar until stiff peaks form. Pipe or dollop over cake roll. Garnish with fresh blueberries and lemon slices if desired.
# Notes:
01 -
Use a 10x15x1-inch baking sheet for perfect cake thickness and easy rolling.
02 -
Roll the cake while hot to prevent cracking, and cool completely before filling.
03 -
Chill the filled cake roll before slicing for clean cuts.