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Blueberry Angel Food Cake

Source of Recipe

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Blueberry Angel Food Cake

Myrecipes.com – e-mail
Cooking Light - June 2002
Reviews rate this recipe 4 of 5 stars.
8 servings (serving size: 1 slice)

Angel food cake, appropriately named, is a godsend when it comes to big family gatherings. Everyone likes it, almost no one is allergic to it, and it provides a light, sweet ending to what is too often a sloth-inducing meal. Fresh blueberries color the cake purple, and a citrusy glaze gives it a festive feeling.

Ingredients:
Cake:
1-1/2 cups sugar, divided
1 cup sifted cake flour
12 large egg whites (about 1 1/2 cups)
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

Preparation:
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.

One slice equals: Calories 297 (Calories from fat 1 %); Fat 0.2 g; Protein 6.6 g; Carbohydrate 68.2 g; Fiber 1 g; Cholesterol 0.0 mg; Sodium 232 mg