Pin it
This cloud-like angel food cake roll stuffed with zesty lemon cream cheese and juicy blueberries makes a fancy treat that's both cool and decadent. This gorgeous swirl of tastes blends bright citrus with pops of sweet-tart berries, all tucked into super soft cake that'll wow everyone at your party. The difference between the snow-white cake and colorful filling creates a pretty sight that tastes way better than it looks.
I've made this roll cake so many times now, and I've found success comes down to how you roll it. My first try had me worried it would break, but once I got the hang of rolling it while warm, it turned into one of my go-to impressive desserts.
Key Ingredients Breakdown
- Angel Food Cake Mix: Grab a good brand for the fluffiest, tallest cake
- Fresh Lemons: Pick ones that feel heavy and have smooth skin for the most juice
- Cream Cheese: Use the full-fat kind at room temp for a super smooth filling
- Heavy Cream: You'll want at least 36% fat so it whips up properly
- Blueberry Pie Filling: Splurge on fancy brands with whole berries inside
- Fresh Blueberries: Get plump, firm ones for topping
- Pure Vanilla Extract: The real stuff makes everything taste better
Step-by-Step Cooking Guide
- Step 1: Getting Your Cake Just Right
- Heat your oven to exactly what the box says. Put parchment in your pan with extra hanging over for grabbing later. Mix batter carefully to keep all those air bubbles. Spread it out evenly using an offset spatula. Give the pan a few gentle taps to pop any big air pockets.
- Step 2: The Important Rolling Part
- While it's baking, dust a towel with powdered sugar. Flip cake out right away when it's done. Pull off the parchment quickly but carefully. Start rolling while it's still hot. Keep your pressure steady as you roll. Let it cool completely in the towel.
- Step 3: Making the Filling
- Whip the cream cheese until it's super smooth. Slowly add powdered sugar so you don't get lumps. Mix in the lemon zest before adding juice. Beat until it's fluffy and light. Give it a taste and add more lemon if needed.
- Step 4: Putting It All Together
- Carefully unroll the cake, keeping one end a bit curled. Spread filling all the way to the edges. Layer blueberry filling evenly on top. Use the towel to help you roll it back up. Place it with the seam facing down.
- Step 5: Final Decorations
- Cool it in the fridge before decorating. Pipe any leftover filling in pretty patterns. Add fresh blueberries here and there. Put lemon garnishes on just before you serve it.
Pin it
I love watching people's reactions when they see the first slice of this roll. The way everyone's eyes light up when they spot that beautiful swirly pattern of lemon and blueberry is just magical.
Pin it
Prep Ahead and Keeping Fresh
Getting this ready early makes everything easier: You can bake and roll the cake (without filling) up to 2 days before. Once filled, the roll stays good in the fridge for 3-4 days. You can make the cream cheese filling a day ahead. If you need longer storage, the unfilled roll freezes for up to a month. Just add those fresh decorations right before you serve.
Frequently Asked Questions
- → Why roll the cake when it’s hot?
- Rolling it warm lets it ‘remember’ the shape, so it won’t crack when filled and rolled again.
- → Is it possible to make this ahead?
- Totally. Prep it 1–2 days in advance and keep it chilled. Just add whipped cream right before serving.
- → What if cracks happen while rolling?
- Small cracks are natural. They’ll be hidden by the filling and topping. Rolling quickly while it’s hot helps.
- → Can fresh blueberries work instead of pie filling?
- It’s not a great idea. Fresh ones might make the filling runny, so pie filling works best.
- → How do I stop the cake from sticking to the towel?
- Dust the towel generously with powdered sugar and use a thin, lint-free type to avoid sticking.