Preheat the oven to 350 degrees F. Line a jelly roll pan (10x15x1") with parchment paper and spray it lightly with non-stick spray. Press parchment to the pan to stick.

In a large bowl, with an electric mixer prepare angel food cake mix according to the package directions. Bake batter will be light and airy and stiff peaks will have formed.

Pour batter onto the prepared pan and spread it to the edges of the pan.

Bake for 20 minutes or until golden brown and the top springs back when touched. The cake will really grow in size but don't worry, it won't overflow.

Lay a lint free, clean kitchen towel (like a tea towel) on the counter, and sprinkle with 1/4 cup of powdered sugar. Flip the warm cake over onto the sugar-coated towel. Remove the parchment paper and immediately begin to roll the hot cake, beginning at the narrow end with the towel inside.

Cool the rolled cake completely on the counter or speed up the process by cooling it in the fridge.

To prepare the filling: Beat the softened cream cheese until smooth. Add in 3/4 cup powdered sugar, vanilla, cream, orange zest and juice. Beat until mixture is thick. You can add a couple of drops of orange food coloring if you want to make the orange color a bit more vivid.

Unroll the cooled cake and remove the towel. Spread about half of the filling onto the cake, and top with the blueberry pie filling. You will only use a little more than half of the pie filling. You don't want to make the filling too thick, because it will all squish out when you roll the cake.

Roll the cake back up the way it formed while the towel was inside. Place it on a serving plate with the seam side down.

Frost it with the remaining filling.

To decorate, prepare the whipped cream and pipe it onto the top and the edges of the cake. Place fresh blueberries and orange slices on top. Alternatively, you could serve the whipped cream and fresh fruit alongside the cake, or not at all.

Tip: Cut with a serrated knife in a sawing motion.