If you’re searching for a dessert that feels like a breath of fresh air on a warm afternoon, the Lemon Blueberry Angel Food Cake Roll Recipe is your new best friend. This light, airy cake is a perfect balance of zesty lemon and sweet blueberries, all wrapped up in a delicate angel food cake that practically melts in your mouth. It’s an absolute showstopper that’s as delightful to look at as it is to devour, and once you try it, you’ll find it hard to imagine summer without it.
Ingredients You’ll Need
This recipe shines because of its simplicity and the quality of each component. Each ingredient plays an essential role, from lending structure and sweetness to providing that vibrant citrus punch and juicy burst of blueberries. Here’s everything you’ll want on hand before you start baking your Lemon Blueberry Angel Food Cake Roll Recipe.
- Cake flour (1 cup, sifted): Gives the cake its tender, delicate crumb necessary for that characteristic angel food texture.
- Granulated sugar (1 1/2 cups, divided): Sweetens the batter and stabilizes the egg whites, ensuring your cake is both flavorful and fluffy.
- Large egg whites (12, room temperature): The star of angel food cake, they provide incredible volume and lightness.
- Cream of tartar (1 1/2 teaspoons): Helps stabilize the egg whites to reach those perfect peaks.
- Salt (1/4 teaspoon): Balances the sweetness and enhances all the flavors.
- Vanilla extract (1 teaspoon): Adds warmth and complexity to the cake batter.
- Lemon extract (1 teaspoon): Intensifies the citrus notes, making the lemon flavor pop.
- Fresh lemon zest (1 tablespoon): Brings brightness and natural lemon aroma straight from the peel.
- Heavy whipping cream (1 cup): Whipped into the filling to provide a luscious, creamy texture.
- Powdered sugar (1/4 cup plus extra for dusting): Sweetens the whipped cream filling and adds a pretty finishing touch.
- Vanilla extract for filling (1/2 teaspoon): Keeps the filling gently flavored and well-rounded.
- Lemon zest for filling (1 teaspoon): A subtle but important hint to keep that zesty theme consistent inside and out.
- Fresh blueberries (1 1/2 cups): Adds juicy bursts and beautiful pops of color throughout the filling.
How to Make Lemon Blueberry Angel Food Cake Roll Recipe
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350 degrees Fahrenheit and line a 10×15-inch jelly roll pan with parchment paper. Spraying the parchment lightly with nonstick spray helps your delicate cake release smoothly after baking. This prep step is crucial because a sticky pan can ruin your beautiful cake roll.
Step 2: Mix Dry Ingredients
Sift together the cake flour and half of the granulated sugar (3/4 cup) to ensure an even distribution of sweetness and prevent lumps. Setting this aside helps streamline the later folding process, so your batter stays light and airy without overmixing.
Step 3: Beat the Egg Whites
In a large bowl, beat your room temperature egg whites with cream of tartar and salt on medium speed until soft peaks appear. This is where the magic starts as the egg whites develop the structure that will lift your cake. Then, gradually add the remaining sugar while continuing to beat until stiff, glossy peaks form that stand tall and proud.
Step 4: Flavor and Fold
Gently fold in the vanilla extract, lemon extract, and fresh lemon zest. Take care to fold in the sifted flour mixture in small increments so the mixture stays aerated. This delicate folding technique is what keeps the cake light and prevents your perfect peaks from deflating.
Step 5: Bake the Cake
Spread the batter evenly in your prepared pan and bake for 15 to 18 minutes, just until the top turns lightly golden and springs back when touched. This gentle baking time preserves moisture and tenderness, creating the perfect cake texture for rolling.
Step 6: Roll the Cake Warm
While baking, dust a clean kitchen towel generously with powdered sugar. When the cake is done, immediately invert it onto this towel and carefully peel off the parchment paper. Roll the cake up tightly with the towel inside, starting from the short end, and let it cool completely. Rolling warm prevents cracks and prepares your cake for a perfect filling later.
Step 7: Prepare the Filling
Whip the heavy cream with powdered sugar, vanilla extract, and lemon zest until stiff peaks form to create a luscious, tangy filling that balances the cake’s sweetness beautifully.
Step 8: Assemble the Cake Roll
Carefully unroll the cooled cake and spread the whipped cream filling evenly, leaving a small border. Sprinkle the fresh blueberries over the cream, giving every slice juicy bursts of flavor and color. Roll the cake back up gently without the towel and place seam side down to keep its shape. Finally, dust with a little more powdered sugar before serving to add elegance and a touch of sweetness.
How to Serve Lemon Blueberry Angel Food Cake Roll Recipe
Garnishes
Simple garnishes elevate this cake to a dessert centerpiece. A dusting of powdered sugar adds a snowy touch, while a few fresh lemon zest curls and extra blueberries on top bring vibrant color and freshness. You can also add a sprig of mint for a lovely contrast.
Side Dishes
Pairing this light and fruity cake with a scoop of vanilla ice cream or a dollop of lemon curd transforms the experience into an indulgent treat. Fresh fruit salad or a light berry compote complement the flavors wonderfully without overpowering the cake’s delicate texture.
Creative Ways to Present
Make your presentation irresistible by serving individual slices on pretty dessert plates with a drizzle of blueberry sauce or lemon glaze. For gatherings, display the whole rolled cake on a cake stand to show off its swirled interior and colorful blueberry filling—guaranteed to spark conversation and compliments.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover slices tightly in plastic wrap or keep the whole cake covered with plastic wrap or in an airtight container. Store in the refrigerator for up to 3 days to maintain freshness and prevent the whipped cream from breaking down.
Freezing
This Lemon Blueberry Angel Food Cake Roll Recipe freezes beautifully. Wrap the rolled cake tightly in plastic wrap and then foil to protect it from freezer burn. Freeze for up to 1 month. Thaw overnight in the refrigerator before unwrapping and serving.
Reheating
Because this cake is best served chilled, reheating is not recommended. Instead, take it directly from the fridge about 15 minutes before serving to take the chill off and enhance the flavors and textures.
FAQs
Can I use frozen blueberries instead of fresh?
While fresh blueberries are ideal for their texture and flavor, you can use frozen ones if necessary. Just be sure to thaw and drain them well to prevent excess moisture from making your cake soggy.
Is it necessary to use cake flour?
Cake flour is preferred because it creates a lighter, more tender crumb. If you don’t have cake flour, you can substitute all-purpose flour by removing 2 tablespoons per cup and replacing with cornstarch, but the texture may be slightly different.
Why do I need to roll the cake while warm?
Rolling the cake immediately after baking and while it’s still warm helps prevent cracks as it cools. If you try to roll a cooled cake, it might break since it loses flexibility.
Can I make this cake without lemon extract?
If you don’t have lemon extract, you can increase the amount of fresh lemon zest slightly or add a teaspoon of fresh lemon juice for a natural citrus flavor.
What is the best way to fold the flour into the egg whites?
Use a gentle folding technique with a large spatula, cutting through the center and turning the bowl as you fold to combine without deflating the egg whites. Take your time to keep the batter as airy as possible.
Final Thoughts
This Lemon Blueberry Angel Food Cake Roll Recipe is truly a treasure for anyone who loves light, fruity desserts with a bit of sunshine in every bite. It’s easy enough to make any day but special enough to impress guests and family alike. Give this recipe a try—you’ll find yourself reaching for it again and again when you want something fresh, bright, and absolutely delightful.
Print
Lemon Blueberry Angel Food Cake Roll Recipe
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Total Time: 43 minutes plus cooling time
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Lemon Blueberry Angel Food Cake Roll is a light and airy dessert perfect for summer. Made with a fluffy angel food cake base infused with lemon zest and extracts, it’s rolled with whipped cream and fresh blueberries for a refreshing burst of flavor. The cake is dusted with powdered sugar for an elegant finish, combining tangy lemon and sweet blueberries in every bite.
Ingredients
Cake
- 1 cup cake flour, sifted
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, room temperature
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 tablespoon fresh lemon zest
Filling
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 1/2 cups fresh blueberries
For Dusting
- Powdered sugar
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly spray it with nonstick cooking spray to prevent sticking.
- Mix Dry Ingredients: Sift together the cake flour and 3/4 cup of the granulated sugar. Set this mixture aside for later incorporation into the batter.
- Beat Egg Whites: In a large mixing bowl, beat the 12 egg whites with cream of tartar and salt on medium speed until soft peaks form. This step adds volume and structure to the cake.
- Add Sugar to Egg Whites: Gradually add the remaining 3/4 cup granulated sugar while continuing to beat until the egg whites hold stiff, glossy peaks. This ensures the cake will be light and airy.
- Fold in Flavorings: Gently fold in the vanilla extract, lemon extract, and fresh lemon zest to infuse the batter with bright citrus flavor.
- Incorporate Flour Mixture: Carefully fold the sifted flour and sugar mixture into the egg whites in small additions. Be gentle to avoid deflating the whipped egg whites and maintain fluffy texture.
- Spread and Bake: Spread the batter evenly in the prepared jelly roll pan. Bake for 15 to 18 minutes or until the cake is lightly golden and springs back when touched.
- Invert and Roll: While the cake is baking, lay a clean kitchen towel on your counter and dust it generously with powdered sugar. Once the cake is done, immediately invert it onto the towel and peel off the parchment paper. Starting from a short end, roll the cake up with the towel inside and let it cool completely. This keeps the cake pliable and prevents cracking.
- Prepare Filling: Whip the heavy cream, powdered sugar, vanilla extract, and lemon zest in a bowl until stiff peaks form. This creamy filling adds richness and complements the cake’s lightness.
- Assemble the Cake Roll: Once cooled, gently unroll the cake and spread the whipped cream evenly over the surface, leaving a small border around the edges. Sprinkle the fresh blueberries evenly atop the cream.
- Re-roll and Serve: Carefully roll the cake back up without the towel, placing it seam-side down on a serving platter. Dust the top with powdered sugar for a finishing touch. Slice and serve chilled or at room temperature.
Notes
- Ensure egg whites are at room temperature before beating to maximize volume and stability.
- Roll the cake while it is still warm to prevent cracking and maintain flexibility.
- For additional blueberry flavor, lightly mash a few berries and swirl them into the whipped cream before spreading.
