Blueberry Angel Food Cake Recipe

  • 1/2 cup sugar, divided
  • 1 cup sifted cake flour
  • 12 egg Whites (1 1/2 cup) (Large)
  • 1 1/4 teaspoons cream of tartar
  • 1/2 teaspoon Salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • 2 tablespoons Sifted Cake flour
  • 1 tablespoon grated lemon rind
  • Glaze
  • 1 cup powdered sugar
  • 3 tablespoons fresh lemon juice
Preheat oven to 375°. Sift together 1/2 Cup sugar and 1 Cup flour. In a large bowl, beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in vanilla and blueberries. Combine 2 tablespoons flour and lemon rind; toss to coat. Sprinkle over egg white mixture; fold in. Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 375° for 40 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen the cake from sides of pan using a narrow metal spatula. Invert cake onto plate. To prepare the glaze combine powdered sugar and lemon juice in a small bowl; stir well with a whisk. Drizzle over cooled cake.
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