Blueberry Angel Food Cake

“Posted in response to a request on the message boards for a Cooking Light Magazine Blueberry dessert recipe.”
READY IN:
1hr
SERVES:
8
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Sift together 1 cup flour and 1/2 cup sugar.
  3. In a large bowl, beat egg whites until foamy.
  4. Add cream of tartar and salt and continue beating until soft peaks form.
  5. Add 1 cup of the sugar, 2 tablespoons at a time and continue beating until stiff peaks form.
  6. Sift flour mixture over the egg whites, 1/4 cup at a time, folding in carefully.
  7. Fold in vanilla and blueberries.
  8. Combine 2 tablespoons flour and lemon zest then fold this into the egg white mixture.
  9. Spoon batter evenly into an ungreased 10 inch tube pan.
  10. Bake for 40 minutes or until cake springs back when lightly pressed.
  11. Invert pan over a wire rack and allow to cool completely.
  12. Loosen cake by running a spatula around the edges of the pan, and remove from pan.
  13. To make the glaze, whisk the lemon juice and sugar together until it forms a smooth glaze then drizzle it over the cake.

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