Lemon Roll with Blueberries

Description

This dessert takes a little extra time and effort, but the finished product is definitely worth it. Recipe adapted from The New American Heart Association Cookbook, 25th Anniversary Edition.

Ingredients

1 22-ounce can lemon pie filling
1 16-ounce package angel food cake mix
1 tablespoon confectioners’ sugar
2 cups frozen whipped topping, thawed
2 packets True Lemon
12 ounces fresh blueberries (1 1/2 cups) – or half blueberries, half strawberries
Fresh mint, as garnish (optional)

Directions
  1. Preheat oven to 350 degrees.
  2. Line a 10 x 15-inch jelly-roll pan with wax paper.
  3. In a large bowl, combine pie filling and cake mix. Beat on medium setting for 5 to 7 minutes. Spoon into pan.
  4. Bake for 25 to 30 minutes or until toothpick inserted in the center comes out clean.
  5. Sprinkle a dish towel with confectioners’ sugar. Invert cake onto towel. Peel away and discard wax paper. Neatly trim edges of cake roll.
  6. Starting from a short end, roll up cake in dish towel. Let cool in a cooling rack for 2 hours.
  7. Put whipped topping in a small bowl, and stir in True Lemon.
  8. Unroll cake and remove dish towel. Spread cake with a thin layer of whipped topping mixture, and sprinkle with about 1/2 cup of berries (thinly sliced). Very gently re-roll.
  9. Spread remaining whipped topping mixture on the outside of the cake roll. Use a fork to make designs, and press a few fresh berries into the sides.
  10. Freeze until whipped topping is firm (about 2 hours).
  11. To serve, cut into slices and serve with the remaining berries. Garnish with fresh mint, if desired.
Notes

Include strawberries with the blueberries to make this dessert red, white, and blue! Perfect for a festive Independence Day recipe.