We interrupt our scheduled zucchini recipe series to insert one more blueberry delight. I can hear the sighs of relief from around the globe. 🙂
Hubby was out in the garden pulling the last of the blueberries from the plants along with our bonus grand Ellie and I decided we needed to make something in epitaph of the end of blueberry season. Ellie, a talented junior chef, was in agreement since one of her favorite fruits is blueberries. My only concern is would we have enough berries? Ellie’s method of picking blueberries is three for the mouth, one for the berry box. Fresh picked and washed blueberries, ready to go.
Ellie and I have so much fun in the kitchen. She is quite a good cook for a 10 year old.
Angel food cake laid out on parchment in a baking pan or cookie sheet with a generous lip or side.
Once baked, you flip the cake onto a clean kitchen towel dusted with confectioner’s sugar.
After the cake has cooled down and unrolled, start applying the filling. Ours was cream cheese, milk, and whipped cream…. and berries of course!
Apply berries on top of cream cheese layer.
When filled, carefully roll up. Ellie was pleased with the swirl – that was her goal.
We were flamboozled – Ellie started writing the letter E on top in blueberries and we thought she was going to write our last name Edick – instead she finished off the lettering with her name. Just like a 10-year old would do. haha.
Great job Ellie! I’m sure her culinary talents will outshine mine by the time she is in high school. There’s nothing this girl can’t do and do extraordinarily well!
Blueberry Swirl Rollup
- 1 Angel Food Cake mix plus ingredients to prepare (we only needed to add water to our cake mix)
- 1/4 cup + 1/4 cup powdered sugar divided
- 8 oz light cream cheese at room temperature
- 1 tub of light Cool Whip, divided
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- 2 cups blueberries (more may be needed depending on how you top the roll)
- Line the bottom of a 10 x 15 x 1″ rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan.
- Prepare cake mix according to package directions. Pour into prepared pan and bake in a preheated 350 degree oven for about 20 minutes, until the top is golden and the edges start to crack.
- Loosen cake from the edges of the pan while it’s still warm — it will come away easily.
- Spread out a clean kitchen towel and sprinkled evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, WITH the towel inside.
- Cool the cake completely (at room temperature for 1-2 hours or pop it in the fridge or freeze for a few minutes.
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the rest of the powdered sugar, vanilla, cream, and cool whip. Beat on regular speed until combined.
- Unroll cooled cake (you can just leave it laying on the towel) and spread with most of the filling and berries (saving some for the top of the swirl).
- Carefully roll back up (this time without the towel!) and place on a serving plate. Spread top with remaining filling and top with remaining berries. Serve immediately.
NOTE: When cooking, the cake will rise up in the pan. Don’t worry, it will not flow over.
Ellie chose to frost only the top of the cake swirl, however, options are frosting the entire outside with the cream cheese mixture or just dusting with powdered sugar.