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Blueberry Lemon Angel Food Cake

Delicious Blueberry Lemon Angel Food Cake for Summer Bliss

This Blueberry Lemon Angel Food Cake is a light and fluffy dessert perfect for summer gatherings.
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Prep Time 25 minutes
Cook Time 43 minutes
Cooling Time 3 hours
Total Time 4 hours 8 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour.
  • 1/4 cup Cornstarch No direct substitution recommended.
  • 3/4 cup Sugar Try granulated sugar alternatives for lower calories.
  • 1/4 teaspoon Salt No substitution necessary.
  • 12 Egg Whites Room temperature, ensure no yolk is present.
  • 1/2 teaspoon Cream of Tartar Substitute with lemon juice or vinegar if necessary.
  • 1 teaspoon Vanilla Extract Use vanilla bean paste for richer taste.
  • 2 tablespoons Lemon Zest Can substitute with lime zest.
  • 1/8 teaspoon Ground Nutmeg Omit if not preferred.
  • 1 cup Blueberries Floured fresh blueberries are ideal.
For the Glaze
  • 3 tablespoons Lemon Juice Freshly squeezed preferred.
  • 2 1/4 cups Powdered Sugar Sugar alternatives work too.
  • Lemon Slices For garnish; optional.

Equipment

  • 10-inch ungreased tube pan
  • Mixing bowls
  • hand or stand mixer
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Collect your ingredients and an ungreased 10-inch tube pan.
  2. Sift together the flour and cornstarch five times. Mix sugar with salt and sift this over the flour twice.
  3. Beat the egg whites on medium speed for 2 minutes. Add cream of tartar, vanilla extract, and lemon zest; mix until frothy.
  4. Gradually add the remaining sugar while mixing at high speed for 10 to 13 minutes until stiff peaks form.
  5. Toss blueberries in flour. Gently fold the flour mixture into the egg whites in four batches, maintaining airiness.
  6. Pour half of the batter into the pan, layer half of blueberries, add remaining batter, top with remaining blueberries.
  7. Bake for 40 to 43 minutes until golden; check for doneness with a toothpick.
  8. Invert the pan onto a bottle to cool for 2 to 3 hours, ensuring structure.
  9. Whisk lemon juice and powdered sugar until smooth for the glaze.
  10. After cooling, drizzle the glaze over the cake and garnish with lemon slices before serving.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 30gProtein: 2gSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin C: 20mgCalcium: 2mgIron: 4mg

Notes

Ensure egg whites are at room temperature and avoid greasing the pan for best results.

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