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To make a delightful Lemon Blueberry Angel Food Cake, you need some key ingredients: - 1 cup cake flour, sifted - 1 ½ cups granulated sugar, divided - 12 large egg whites, at room temperature - 1 teaspoon cream of tartar - 1 tablespoon lemon juice - Zest of 1 lemon - ½ teaspoon vanilla extract - 1 cup fresh blueberries - ½ cup powdered sugar (for dusting) These ingredients create a light and fluffy cake. The egg whites provide volume and texture, while the lemon juice and zest give it a bright flavor. You can add a few optional ingredients for a twist: - A pinch of salt to enhance flavors - Additional fruit like raspberries or strawberries for a mixed berry cake - Almond extract instead of vanilla for a unique taste These options can give your cake a new personality. Feel free to experiment with these flavors to find your favorite! If you need to make swaps, here are some ideas: - Use all-purpose flour instead of cake flour for a denser cake. - Swap granulated sugar with coconut sugar for a healthier option. - For a dairy-free version, skip the cream of tartar or use lemon juice instead. These substitutions can help fit the cake to your dietary needs while still being tasty. Just remember, each swap may change the final texture a bit. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Do not grease the angel food cake pan. This step is key for the cake to rise properly. Next, take a medium bowl and whisk together 1 cup of cake flour with ½ cup of granulated sugar. This mix should be well combined. Set it aside for later. In a large mixing bowl, add 12 large egg whites and 1 teaspoon of cream of tartar. Use an electric mixer to beat these on medium speed. Watch closely as soft peaks form. This means the mixture will hold a soft shape. Now, increase the speed to high. Gradually add the remaining 1 cup of granulated sugar. Keep mixing until you see stiff peaks. This is where the magic happens! Now it’s time to add flavor. Gently fold in 1 tablespoon of lemon juice, the zest of 1 lemon, and ½ teaspoon of vanilla extract. Be careful not to deflate the egg whites. Next, take your flour mixture. Sift in one-third of it over the egg whites. Use a spatula to fold it in gently. Repeat this until all the flour is mixed in. Finally, fold in 1 cup of fresh blueberries. Be gentle, as you don’t want to break the berries. Pour your batter into the ungreased angel food cake pan. Smooth the top with a spatula. Bake for 35-40 minutes. The cake should be lightly golden and spring back when touched. Once baked, invert the pan onto a wire rack. This cooling method helps prevent collapsing. Let it cool completely before serving. Enjoy the light, fluffy cake! To make your angel food cake light and fluffy, focus on the egg whites. Use fresh egg whites at room temperature. They whip better and create more air. Beat them until they form soft peaks first. This ensures a good base. Gradually add the sugar while mixing. This helps the egg whites hold their shape. When folding in the flour, do it gently. This keeps the air you just whipped in. The mixture should look airy and light. To keep your cake fresh, store it in an airtight container. This prevents it from drying out. You can also wrap it in plastic wrap. If you want to enjoy it later, freeze it. Just slice the cake first, and wrap each piece. This way, you can grab one whenever you want. For extra flavor, serve your cake with lemon curd or whipped cream. These add a nice touch. When it's time to serve, make it look pretty! Place slices on a nice plate. Add a few fresh blueberries on the side for color. A sprinkle of powdered sugar adds elegance. You can also twist some lemon zest on top for flair. This makes your cake not just tasty, but also beautiful. Guests will love the look and taste! Pro Tips Use Room Temperature Egg Whites: Ensure your egg whites are at room temperature for better volume and stability when beaten. Gently Fold to Retain Air: When incorporating the flour mixture and blueberries, fold gently to maintain the aeration achieved in the egg whites. Inverting the Cake Pan: Inverting the cake immediately after baking prevents it from collapsing, ensuring a light and airy texture. Decorative Presentation: For an elegant touch, garnish each slice with a few fresh blueberries and a twist of lemon zest before serving. {{image_2}} You can switch up the blueberries for other fruits. Raspberries add a nice tartness. Strawberries bring a sweet touch and vibrant color. Peaches can give a juicy twist. Just remember, if the fruit is juicy, use less lemon juice. Lemon isn't the only flavor you can use. Try orange juice and zest for a bright citrus taste. Almond extract adds a warm, nutty flavor. You could also mix in some coconut for a tropical vibe. Just be sure to balance the flavors to keep the cake light. To make this cake gluten-free, swap the cake flour for a gluten-free blend. Many brands work well, but check for one that mimics the texture of cake flour. Also, ensure the baking powder is gluten-free. This way, everyone can enjoy this delightful treat! To keep your Lemon Blueberry Angel Food Cake fresh, store it properly. First, let the cake cool completely. Place it in a clean, airtight container. If you don't have one, wrap it tightly in plastic wrap. Avoid cutting the cake until you are ready to serve. This keeps the moisture in and the cake soft. Store it at room temperature for up to three days. If it’s hot or humid, keep it in the fridge for extra freshness. You can freeze your cake if you want to keep it longer. Wrap it well in plastic wrap, then in aluminum foil. This protects it from freezer burn. It can stay in the freezer for up to three months. When you're ready to eat it, remove it from the freezer. Thaw it in the fridge for about six hours or overnight. This way, it stays moist and tasty. Angel food cake has a short shelf life. At room temperature, it lasts about three days. In the fridge, it can last up to a week. For the best flavor, serve it fresh. Dust it with powdered sugar just before serving for a lovely look. Consider pairing it with whipped cream or extra blueberries for an even more delightful treat. Yes, you can use frozen blueberries. Just make sure to thaw them first. Pat them dry with a paper towel to remove excess moisture. This keeps the batter from getting too wet. Frozen blueberries may burst more easily, so be gentle when folding them in. Angel food cake is unique because it is light and fluffy. It uses only egg whites, which create a strong foam. This foam gives the cake its airy texture. Other cakes often use whole eggs or butter, making them denser and richer. The lack of fat in angel food cake allows it to rise high in the oven. You can check if the cake is done by touching the top gently. If it springs back, it is ready. The cake should be lightly golden and have a firm surface. You can also insert a toothpick into the center. If it comes out clean, the cake is done. If it has batter on it, bake for a few more minutes. This article covered how to make a delicious Lemon Blueberry Angel Food Cake. You learned about the key ingredients and some fun variations. We discussed how to prep and bake the cake for a light, fluffy texture. You now have tips to keep it fresh and tasty, along with storage advice. Remember, experimenting with flavors can lead to amazing results. Enjoy sharing this cake with friends and family! Your baking journey is just beginning.

Lemon Blueberry Angel Food Cake

A light and fluffy angel food cake infused with lemon and studded with fresh blueberries.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10
Calories 150 kcal

Ingredients
  

  • 1 cup cake flour, sifted
  • 1.5 cups granulated sugar, divided
  • 12 large egg whites, at room temperature
  • 1 teaspoon cream of tartar
  • 1 tablespoon lemon juice
  • 1 unit Zest of 1 lemon
  • 0.5 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 0.5 cup powdered sugar (for dusting)

Instructions
 

  • Preheat your oven to 350°F (175°C). Do not grease the angel food cake pan.
  • In a medium bowl, whisk together the cake flour and ½ cup of granulated sugar until well combined. Set aside.
  • In a large mixing bowl, using an electric mixer, beat the egg whites and cream of tartar on medium speed until soft peaks form.
  • Increase the mixer speed to high and gradually add the remaining 1 cup of granulated sugar, continuing to beat until stiff peaks form.
  • Gently fold in the lemon juice, lemon zest, and vanilla extract into the egg whites until just combined.
  • Sift one-third of the flour mixture over the egg whites and gently fold it in with a spatula. Repeat this process until all of the flour mixture is incorporated (be careful not to deflate the egg whites).
  • Gently fold the fresh blueberries into the batter, being cautious to keep them from breaking.
  • Pour the batter into the ungreased angel food cake pan, smoothing the top. Bake for 35-40 minutes, or until the cake is lightly golden and springs back when touched.
  • Once baked, immediately invert the cake pan onto a wire rack to cool completely (this prevents the cake from collapsing).
  • Once cooled, run a knife around the edges to release the cake, and carefully remove it from the pan. Dust the top with powdered sugar before slicing.

Notes

Serve slices of the cake on a decorative plate, garnished with a few extra blueberries and a twist of lemon zest for an elegant touch.
Keyword angel food, blueberry, cake, lemon