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Heavenly Moist Blueberry Lemon Angel Food Cake

A light and fluffy angel food cake bursting with fresh blueberry and zesty lemon flavors, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cake flour You can substitute with all-purpose flour plus 1 tablespoon cornstarch.
  • 1.5 cups granulated sugar Use in two parts; 1 cup for the dry mixture and 0.5 cup for the egg whites.
  • 1/4 teaspoon salt
Wet Ingredients
  • 12 large egg whites Ensure bowl and beaters are clean and dry.
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 cup fresh blueberries Toss in a bit of flour if using frozen blueberries.
  • 1 tablespoon lemon juice

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, sift together the cake flour, 1 cup of sugar, and the salt.
  3. In a large mixing bowl, whip the egg whites with the cream of tartar and vanilla extract until soft peaks form.
Mixing
  1. Gradually whisk in the remaining sugar until stiff peaks form.
  2. Gently fold the flour mixture into the egg whites in batches to retain airiness.
  3. Fold in the lemon zest, lemon juice, and blueberries until evenly distributed.
Baking
  1. Pour the batter into an ungreased angel food cake pan and smooth the top.
  2. Bake for 35-40 minutes, or until the cake springs back when touched.
  3. Invert the pan and let the cake cool completely before removing it.

Notes

Top with powdered sugar or serve with whipped cream and mint leaves for a refreshing finish. Freezes well for up to three months if wrapped in plastic.