Blueberry Angel Food Cake
Light, fluffy, and bursting with fresh berry flavor, this Blueberry Angel Food Cake is a showstopping dessert that's both elegant and easy to make. Made with whipped egg whites, cake flour, and juicy blueberries, this stunning cake boasts a cloud-like texture and a naturally sweet, fruity flavor. The key to its signature airy structure lies in beating the egg whites to stiff, glossy peaks and carefully folding in the ingredients to retain the delicate batter. Baked to a beautifully golden finish and cooled upside down for optimal height, this cake is a perfect centerpiece for spring gatherings, summer picnics, or any special occasion. Serve it as-is or with a dusting of powdered sugar for a simple yet sophisticated touch, and consider pairing it with a dollop of whipped cream or extra fresh blueberries for added indulgence. Perfect for blueberry lovers and fans of light desserts, this cake is a delightful combination of flavor and elegance.
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Recipe Information
Ingredients
- 12 large Egg whites
- 1.5 cups Granulated sugar
- 1 cup Cake flour
- 1.5 teaspoons Cream of tartar
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 1.5 cups Fresh blueberries
- 2 tablespoons Powdered sugar (optional for topping)
Instructions
Preheat your oven to 350°F (175°C). Make sure your tube pan is clean and dry but do not grease it.
In a large mixing bowl, use a stand mixer or handheld mixer to beat the egg whites on medium speed until frothy.
Add the cream of tartar and salt to the egg whites, and continue beating until soft peaks form.
Gradually add the granulated sugar, about 2 tablespoons at a time, while beating continuously. Continue to beat until stiff, glossy peaks form.
Gently fold in the vanilla extract using a spatula.
Sift the cake flour over the egg white mixture in three additions, folding gently after each addition to avoid deflating the batter.
Sprinkle the fresh blueberries evenly over the batter and fold them in gently to distribute them throughout the mixture.
Carefully spoon the batter into an ungreased 10-inch (25 cm) tube pan. Use a spatula to smooth the top of the batter.
Bake the cake in the preheated oven for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and immediately invert the pan onto a cooling rack. Let the cake cool completely upside down to maintain its height and airy texture.
Once the cake is completely cool, use a thin knife to loosen it from the sides and center of the pan. Carefully remove the cake.
Optional: Dust the top of the cake with powdered sugar before serving for a decorative and sweet finishing touch.
Slice and serve the cake as is, or with additional fresh blueberries or whipped cream, if desired.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1254 mg | 55% | |
| Total Carbohydrate | 454.5 g | 165% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 341.2 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1702 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
