Blueberry Angel Food Cake

  • Yield: 8 servings


1cup sifted cake flour
1/2cup sugar
12 egg whites
1 1/4teaspoons cream of tartar
1/2teaspoon salt
1cup sugar
1 1/2cups fresh or frozen blueberries
1teaspoon vanilla extract
2tablespoons sifted cake flour
1tablespoon grated lemon zest
Lemon glaze and assembly:
2cups confectioners' sugar
1/2cup fresh lemon juice
Finely grated zest of 1 lemon
1tablespoon unsalted butter
Splash of limoncello (optional)
Whipped cream
Fresh blueberries
Fresh mint leaves


For the cake:

  1. Preheat the oven to 375 degrees.
  2. Sift 1 cup cake flour and 1/2 cup sugar into a bowl and mix well.
  3. Beat the egg whites in a mixing bowl at high speed until foamy. Add the cream of tartar and salt and beat until soft peaks form.
  4. Add 1 cup sugar 2 tablespoons at a time, beating constantly until stiff peaks form.
  5. Sift the cake flour mixture 1/4 cup at a time over the egg white mixture and fold in.
  6. Fold in the blueberries and vanilla.
  7. Mix 2 tablespoons cake flour and the lemon zest in a bowl. Sprinkle over the egg white mixture and fold in.
  8. Spoon the batter into an ungreased 10-inch tube pan.
  9. Bake for 40 minutes or until the cake springs back when lightly touched.
  10. Invert the pan onto a wire rack and let stand until cool.

For the glaze:

  1. Mix the confectioners’ sugar and lemon juice in a microwave-safe bowl and stir until the sugar dissolves.
  2. Add the lemon zest, butter and liqueur and microwave for 30 seconds. Whisk until smooth.
  3. To assemble, loosen the cake from the side of the pan with a sharp knife and remove the pan.
  4. Drizzle with the glaze and garnish each serving with whipped cream, fresh blueberries and mint.

Recipe reprinted with permission from The Junior League of Phoenix, Inc., Pomegranates & Prickly Pears (The Junior League of Phoenix, Inc., 2005)