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Irresistible Blueberry Lemon Angel Food Cake

A fluffy, cloud-like cake that harmoniously blends the bright flavors of lemon and the sweetness of blueberries, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cake flour Sifted
  • 1 cup granulated sugar Divided into two portions
  • 1 teaspoon cream of tartar Helps stabilize the egg whites
  • 1/2 teaspoon salt
Wet Ingredients
  • 12 large egg whites At room temperature for optimal whipping
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon For flavor
  • 1 tablespoon lemon juice Adds tanginess
Additions
  • 1 cup fresh blueberries Gently folded into the batter

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.
  3. In a large mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the remaining sugar, continuing to beat until stiff peaks form.
  4. Gently fold in the vanilla extract, lemon zest, and lemon juice.
  5. Gradually sift the flour mixture over the egg whites, folding gently with a spatula until combined.
  6. Carefully fold in the fresh blueberries.
Baking
  1. Pour the batter into an ungreased angel food cake pan.
  2. Bake for about 35-40 minutes or until the cake is golden brown and springs back when lightly touched.
Cooling
  1. Invert the pan to cool for at least an hour before removing from the pan.
Serving
  1. Once cooled, slice and serve with a sprinkle of powdered sugar or whipped cream.

Notes

Use fresh blueberries for the best flavor and texture. Room temperature egg whites whip better. Don't overmix to avoid a dense cake. For cake flour, replace 2 tablespoons of all-purpose flour with cornstarch for every cup needed.