Go Back

Delicious Blueberry Lemon Angel Food Cake

A delightful and airy dessert that captures the essence of summer with fresh blueberries and zesty lemons.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cake flour
  • 1 cup granulated sugar
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
Wet Ingredients
  • 12 large egg whites Make sure they are at room temperature for best texture.
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
Fruit
  • 1 cup fresh blueberries

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, sift together the cake flour and half of the granulated sugar (1/2 cup).
  3. In a large mixing bowl, beat the egg whites with a hand mixer on medium speed until foamy. Add the cream of tartar and salt, and continue whipping until soft peaks form.
  4. Gradually add the remaining sugar while beating until the mixture is glossy and forms stiff peaks.
  5. Gently fold the flour mixture into the whipped egg whites using a spatula.
  6. Add in the lemon juice, lemon zest, and fresh blueberries, folding until just combined.
  7. Pour the batter into an ungreased angel food cake pan and smooth out the top with a spatula.
Baking
  1. Bake for 35-40 minutes, or until the top is lightly golden and the cake springs back when pressed.
  2. Invert the cake pan to cool completely before removing it from the pan.
Serving
  1. Slice the cake and serve with a dollop of whipped cream if desired.

Notes

Store any leftovers in an airtight container at room temperature for up to 3 days. The cake freezes well; wrap tightly in plastic wrap and aluminum foil.