Heavenly Moist Blueberry Lemon Angel Food Cake
A light and airy dessert featuring the refreshing flavors of blueberries and lemon, perfect for any occasion.
Ingredients
Cake Ingredients
- 1 cup cake flour Spoon into the measuring cup to prevent compaction.
- 1.5 cups granulated sugar, divided Use 3/4 cup for the flour mixture and the remainder for whipping egg whites.
- 1/4 teaspoon salt Enhances flavor.
- 1 cup egg whites (about 8-10 large eggs) Whipped until stiff peaks form.
- 1 teaspoon cream of tartar Helps stabilize the egg whites.
- 1 teaspoon lemon extract For added lemon flavor.
- 1 unit Zest of 1 lemon Use a microplane for fine zest.
- 1 cup fresh blueberries Can substitute with other berries if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix the cake flour, 3/4 cup of granulated sugar, and salt. Set aside.
- In a large mixing bowl, whip the egg whites with an electric mixer on medium speed until foamy.
- Add the cream of tartar and continue to whip until soft peaks form. Gradually add the remaining granulated sugar, continuing to whip until stiff peaks form.
- Gently fold in the lemon extract and lemon zest until just combined.
- Sift the flour mixture over the whipped egg whites in three batches, folding it in gently each time.
- Gently fold in the fresh blueberries, taking care not to crush them.
- Pour the batter into an ungreased 10-inch tube pan and spread evenly. Run a thin knife through the batter to eliminate large air bubbles.
Baking
- Bake in the preheated oven for 35-40 minutes or until the cake is golden brown and springs back when lightly pressed.
- Remove the cake from the oven and immediately invert the pan onto a wire rack to cool completely.
- Once cool, run a knife around the edges to release the cake before transferring to a serving plate.
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Notes
Serve with whipped cream, ice cream, or a drizzle of blueberry sauce for added flavor. Store at room temperature in an airtight container or refrigerate for longer storage. Freezing is also an option.