Lemon Blueberry Angel Food Cake Roll

Ingredients:

1 box angel food cake mix

1 cup water

1 teaspoon lemon zest

1 cup blueberries, fresh or frozen

1 cup heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

Additional blueberries and lemon zest for garnish

Directions:
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.
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