Blueberry Angel Food Cake Recipe 🍰
Description:
This delightful Blueberry Angel Food Cake recipe was inspired by a request on the Cooking Light Magazine message boards, and it’s a perfect choice for those seeking a healthier, low-cholesterol dessert option that’s bursting with sweet, tangy flavor. Light, fluffy, and filled with juicy blueberries, this cake is sure to become a favorite in your household. With just a little over an hour of prep and cook time combined, it’s an ideal treat for any occasion. Let’s dive into the details of this heavenly creation!
Nutritional Information:
- Calories: 318.8 per serving
- Fat: 0.4g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 228.7mg
- Carbohydrates: 72.7g
- Fiber: 1.1g
- Sugar: 55.5g
- Protein: 7.2g
Recipe Information:
- Servings: 8
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
- Category: Dessert
- Keywords: Low Cholesterol, Healthy, Sweet, < 60 Mins, Oven
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/2 cups | Sugar |
| 1 cup | Cake flour |
| 12 | Egg whites |
| 1 1/4 tsp | Cream of tartar |
| 1/2 tsp | Salt |
| 1 tsp | Vanilla extract |
| 1 1/2 cups | Fresh blueberries |
| 2 tbsp | Cake flour |
| 1 | Lemon, zest of |
| 1 cup | Powdered sugar |
| 3 tbsp | Lemon juice |
Instructions:
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Preheat Oven: Begin by preheating your oven to 375 degrees Fahrenheit.
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Prepare Dry Ingredients: Sift together 1 cup of cake flour and 1/2 cup of sugar. Set this mixture aside.
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Beat Egg Whites: In a large bowl, beat the egg whites until they become foamy.
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Add Tartar and Salt: Gradually add in the cream of tartar and salt while continuing to beat the egg whites. Beat until soft peaks form.
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Incorporate Sugar: Slowly add 1 cup of sugar, 2 tablespoons at a time, into the egg white mixture. Continue beating until stiff peaks form.
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Fold in Flour Mixture: Sift the flour and sugar mixture over the egg whites, folding it in carefully, about 1/4 cup at a time.
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Add Flavors: Gently fold in the vanilla extract and fresh blueberries to the batter.
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Prepare Lemon Zest Mixture: In a separate bowl, combine 2 tablespoons of cake flour with the lemon zest. Fold this mixture into the egg white batter.
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Transfer to Pan: Spoon the batter evenly into an ungreased 10-inch tube pan.
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Bake: Place the pan in the preheated oven and bake for approximately 40 minutes, or until the cake springs back when lightly pressed.
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Cool: Once baked, invert the pan over a wire rack and allow the cake to cool completely.
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Remove from Pan: Loosen the edges of the cake from the pan using a spatula, then carefully remove the cake from the pan.
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Prepare Glaze: In a small bowl, whisk together the lemon juice and powdered sugar until it forms a smooth glaze.
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Finish: Drizzle the lemon glaze over the cooled angel food cake, allowing it to set before serving.
Serving Suggestions:
- Serve this delicious Blueberry Angel Food Cake as a delightful dessert after a light meal.
- Garnish with additional fresh blueberries or a dollop of whipped cream for an extra touch of indulgence.
- Pair with a cup of hot tea or coffee for a delightful afternoon treat.
Storage Tips:
- Store any leftover cake in an airtight container at room temperature for up to 2 days.
- For longer storage, wrap the cake tightly in plastic wrap and store it in the refrigerator for up to a week.
- You can also freeze slices of the cake in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator before serving.
Enjoy every light, fluffy bite of this Blueberry Angel Food Cake, a delightful treat that’s as heavenly as it sounds! Perfect for those craving a healthier dessert option without compromising on flavor. 🫐✨
