Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
In a large bowl, whisk together angel food cake mix, water, and lemon zest until well blended. Gently fold in 1 cup blueberries.
Pour the batter into the prepared pan, spreading evenly.
Bake for 20-25 minutes or until the top is golden and springs back when touched.
Lay out a clean kitchen towel and sprinkle it with powdered sugar. Invert the cake onto the towel. Peel off the parchment paper.
Roll up the cake and the towel together, starting from the short end. Cool completely, about 1 hour.
Unroll the cake. Whip the cream with powdered sugar and vanilla until stiff peaks form. Spread over the cake.
Re-roll the cake without the towel. Chill in the refrigerator for at least 1 hour.
Garnish with additional blueberries and lemon zest before serving.
Prep Time: 30 minutes | Cooking Time: 25 minutes | Chill Time: 1 hour | Total Time: 1 hour 55 minutes
Kcal: 230 kcal per serving | Servings: 12 servings
“Whip up a slice of summer with this Lemon Blueberry Angel Food Cake Roll! Light, airy, and filled with a refreshing lemony flavor.”
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