Go Back

Moist Blueberry Lemon Angel Food Cake

This cake combines a featherlight texture with bright citrus and fresh blueberries, creating a simple yet elegant dessert perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cake flour
  • 1/2 cup granulated sugar for dry ingredients
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 1/2 cups room temperature egg whites for maximum volume
  • 1 1/2 teaspoons cream of tartar
  • 1 cup granulated sugar for egg whites
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 1 tablespoon all-purpose flour for coating blueberries

Method
 

Preparation
  1. Preheat oven to 350 degrees F (175 degrees C). Use an ungreased 10 inch tube pan with a removable bottom.
  2. In a medium bowl, sift together cake flour, 1/2 cup granulated sugar, and salt. Set aside.
Mixing the Batter
  1. In a large mixing bowl, beat egg whites until foamy.
  2. Add cream of tartar and beat until soft peaks form. Gradually add remaining granulated sugar until firm, glossy peaks are achieved.
  3. Fold in lemon zest and vanilla extract.
  4. Gently fold in the dry ingredients in three additions.
  5. Toss blueberries with flour and fold into the batter.
Baking
  1. Spoon batter into the tube pan and bake for 35 to 45 minutes until golden brown and a skewer comes out clean.
  2. Invert the pan to cool upside down for at least 1 1/2 to 2 hours.
  3. Once cool, run a knife around the edges and invert onto a serving plate. Slice and serve.

Notes

Serve thin, airy slices to showcase the cake's open crumb. A light dusting of confectioners' sugar or a few extra fresh blueberries enhances the sensory experience. Store loosely covered at room temperature for up to 24 hours, or wrap and refrigerate up to 3 days.