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Heavenly Moist Blueberry Lemon Angel Food Cake Recipe

★★★★★

4.9 from 67 reviews
  • Author: Sarah
  • Total Time: 2 hours 15 minutes (including cooling time)
  • Yield: 10-12 servings 1x
  • Diet: Low Fat

Description

Experience the delightful harmony of light, airy angel food cake infused with burst of juicy fresh blueberries and zesty lemon zest. This Moist Blueberry Lemon Angel Food Cake combines the classic delicate texture of angel food cake with a moist, flavorful twist, perfect for any occasion, especially in warm weather. It’s elegant, refreshing, and surprisingly simple to make, delivering a tender crumb with balanced sweetness and tartness in every bite.

Ingredients

Scale

Dry Ingredients

  • 1 cup cake flour
  • 1/2 cup granulated sugar (part of overall sugar)
  • 1/4 teaspoon salt
  • 1 tablespoon all-purpose flour (for coating blueberries)

Wet Ingredients

  • 1 1/2 cups egg whites (room temperature, about 10–12 large eggs)
  • 1 cup granulated sugar (remaining part of overall sugar)
  • 1 1/2 teaspoons cream of tartar
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon vanilla extract or lemon extract
  • 1 cup fresh blueberries

Instructions

  1. Prepare Your Pan & Oven: Preheat the oven to 350°F (175°C). Use an ungreased 10-inch tube pan with a removable bottom and feet if possible. Do not grease the pan to allow the batter to climb and create height.
  2. Sift Dry Ingredients: In a medium bowl, sift together 1 cup cake flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt at least 3-4 times to ensure a fine, airy mixture. Set aside.
  3. Whip Egg Whites: In a large, clean, grease-free metal or glass bowl, beat 1 1/2 cups room temperature egg whites on medium speed until foamy using an electric mixer with whisk attachment.
  4. Add Cream of Tartar: Add 1 1/2 teaspoons cream of tartar to the foamy egg whites and increase mixer speed to medium-high. Continue beating.
  5. Gradually Add Sugar & Flavoring: Gradually add the remaining 1 cup sugar in 1-2 tablespoon increments, allowing each to dissolve before adding more. Beat until firm, glossy peaks form. Fold in 1 tablespoon lemon zest and 1 teaspoon vanilla or lemon extract gently.
  6. Gently Fold in Dry Ingredients: Sprinkle one-third of the dry flour mixture over the egg whites. Using a rubber spatula, fold it in gently with upward motions to avoid deflating batter. Repeat in two more additions until just combined.
  7. Prepare Blueberries: In a small bowl, toss 1 cup fresh blueberries with 1 tablespoon all-purpose flour to prevent sinking during baking.
  8. Fold in Blueberries: Gently fold the floured blueberries into the batter, taking care not to deflate the mixture.
  9. Bake the Cake: Pour the batter into the ungreased tube pan, spreading evenly. Run a knife through the batter to release air pockets. Bake for 35-45 minutes until golden brown and a skewer inserted comes out clean.
  10. Cool Upside Down: Immediately invert the pan onto its feet or over the neck of a bottle. Cool completely upside down for at least 1.5 to 2 hours to prevent collapsing.
  11. Remove and Serve: Run a thin knife around the edges gently, invert onto a plate, slice with a serrated knife, and serve fresh. Optionally, top with lemon glaze or whipped cream and extra blueberries.

Notes

  • Use room temperature egg whites to achieve maximum volume when whipped.
  • Ensure all bowls and utensils are grease-free to help egg whites whip properly.
  • Do not grease the pan to allow the cake to climb and rise properly.
  • Fold ingredients gently to maintain the airiness; overmixing causes toughness.
  • Coating blueberries in flour prevents them from sinking to the bottom.
  • Cool the cake upside down completely to avoid collapse and maintain height.
  • Store cake in airtight container at room temperature up to 2-3 days for best texture.
  • Refrigerate if storing longer, and bring to room temperature before serving for best flavor.
  • Angel food cake freezes well for up to 2-3 months; thaw at room temperature.
  • For a different citrus flavor, substitute lemon zest with lime or orange zest.
  • Use a serrated knife or angel food cake slicer for clean slices.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: angel food cake, blueberry cake, lemon cake, moist angel food cake, light dessert, blueberry lemon dessert, healthy cake recipe, airy cake

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Find it online: https://everydaytastes.com/heavenly-moist-blueberry-lemon-angel-food-cake-recipe-2/