Moist Blueberry Lemon Angel Food Cake
A light and airy angel food cake bursting with fresh blueberries and zesty lemon, delightfully moist and perfect as a refreshing dessert for any occasion.
Equipment
- 1 10-inch tube pan un greased, with removable bottom if possible
- 1 electric mixer with whisk attachment
- 1 medium bowl for dry ingredient sifting
- 1 large mixing bowl very clean and grease-free
- 1 rubber spatula for folding batter
- 1 knife for loosening cake edges
Ingredients
- 1 1/2 cups egg whites room temperature
- 1 1/2 teaspoons cream of tartar
- 1 1/2 cups granulated sugar divided
- 1 cup cake flour
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon zest
- 1 teaspoon vanilla extract or lemon extract
- 1 cup fresh blueberries
- 1 tablespoon all-purpose flour for dusting blueberries
Instructions
- Preheat the oven to 350°F (175°C). Prepare an ungreased 10-inch tube pan.
- Sift together cake flour, 1/2 cup granulated sugar, and salt at least 3-4 times. Set aside.
- In a large, clean, grease-free bowl, beat egg whites until foamy using an electric mixer on medium speed.
- Add cream of tartar to the egg whites and increase speed to medium-high. Beat until soft peaks form.
- Gradually add remaining 1 cup sugar, 1-2 tablespoons at a time, beating until firm, glossy peaks form.
- Fold in fresh lemon zest and vanilla or lemon extract gently.
- Gently fold one-third of the sifted flour mixture into the egg whites using an upward motion. Repeat with remaining flour mixture in two additions. Do not overmix.
- Toss fresh blueberries lightly with 1 tablespoon all-purpose flour to coat.
- Fold floured blueberries gently into the batter until evenly distributed.
- Spoon batter into the ungreased tube pan, spreading evenly. Run a knife through the batter to release large air pockets.
- Bake for 35-45 minutes until golden brown and a skewer inserted comes out clean.
- Invert the pan immediately after baking and cool upside down for 1 1/2 to 2 hours to prevent collapse.
- Once cooled, loosen edges with a knife, invert onto a plate, slice with a serrated knife, and serve.
Notes
- Use room temperature egg whites for best volume.
- Do not grease the pan to help cake rise.
- Fold ingredients gently to avoid deflating batter.
- Coat blueberries with flour to prevent sinking.
- Cool cake upside down to maintain structure.
- Store wrapped at room temperature for up to 3 days or refrigerate up to 5 days.
- Freeze slices tightly wrapped for 2-3 months.
- Serve with lemon glaze or whipped cream with fresh berries for extra flavor.