Oh, my goodness, let me tell you about this Blueberry Angel Food Cake! This recipe is like a ray of sunshine in a dessert. It all started years ago when I was trying to find a dessert that was both light and satisfying – something that wouldn’t weigh us down after a big family meal.
I stumbled upon the idea of angel food cake with fruit, and after a few (okay, maybe more than a few!) attempts, I finally nailed this Blueberry Angel Food Cake. I remember one particular time, I added the blueberries while the batter was still too liquid and they all sank to the bottom. Let’s just say it wasn’t pretty. But, hey, we live and learn in the kitchen, right?
Now, this Blueberry Angel Food Cake is a staple in our house. It’s perfect for those warm summer evenings when you want something sweet but not too heavy. Plus, it’s so easy to make – even on busy weeknights. I first perfected it during the summer when blueberries were at their peak, bursting with flavor. The light blueberry dessert is wonderful. My kids adore it, and it’s always a hit at potlucks. Honestly, it feels like a little slice of heaven, and I can’t wait to share the recipe with you. I know you’ll love how simple and delicious it is. Get ready to impress your family with this easy Blueberry Angel Food Cake!
Ingredients
Here’s what you’ll need to whip up this delightful treat:
- 1 cup cake flour, sifted: I always use cake flour because it gives the angel food cake that signature light and airy texture. Regular flour just doesn’t cut it! The fine texture of cake flour helps create a tender crumb, which is essential for angel food cake.
- 1 ½ cups granulated sugar: When making Blueberry Angel Food Cake, you can usually find the best deals on sugar at your local bulk store. Stock up! Sugar not only sweetens the cake but also helps to stabilize the egg whites, contributing to the cake’s structure.
- 12 large egg whites, at room temperature: Here’s a Blueberry Angel Food Cake trick I learned from my mom: let the egg whites sit out for about 30 minutes before using them. They’ll whip up so much better! Room temperature egg whites incorporate air more easily, resulting in a lighter and fluffier cake.
- 1 ½ teaspoons cream of tartar: This is essential for stabilizing the egg whites. Don’t skip it! Cream of tartar helps to prevent the egg whites from collapsing and gives the cake its signature height.
- 1 teaspoon vanilla extract: I always use pure vanilla extract for my Blueberry Angel Food Cake. The imitation stuff just doesn’t have the same flavor. Pure vanilla extract adds a rich, aromatic flavor that enhances the overall taste of the cake.
- ¼ teaspoon almond extract: Adds a subtle, nutty flavor that complements the blueberries beautifully. Almond extract adds a unique depth of flavor that pairs wonderfully with the blueberries.
- ¼ teaspoon salt: Just a pinch to balance the sweetness. Salt enhances the other flavors in the cake and balances the sweetness, creating a more well-rounded taste.
- 1 ½ cups fresh blueberries: I prefer fresh blueberries for their vibrant flavor and texture, but frozen (thawed and drained) will work in a pinch when making Blueberry Angel Food Cake. Fresh blueberries provide a burst of juicy sweetness and add a beautiful pop of color to the cake.
- Powdered sugar, for dusting (optional): A little dusting of powdered sugar makes the Blueberry Angel Food Cake look extra fancy. A dusting of powdered sugar adds a touch of elegance and sweetness to the finished cake.
For a cost-saving tip, especially when blueberries are out of season, consider buying them frozen. They’re often more affordable and just as nutritious. For storage, keep your flour and sugar in airtight containers to prevent them from clumping. You can even store your vanilla extract in a cool, dark place to prolong its shelf life. These little steps can make a big difference in your baking! And speaking of shortcuts for busy families making Blueberry Angel Food Cake, consider buying pre-separated egg whites. It saves a ton of time and effort!
How To Make – Step-By-Step
Alright, let’s dive into how to make this fantastic Blueberry Angel Food Cake. Trust me, it’s easier than it looks!
Step 1: Preheat and Prep
First things first, preheat your oven to 350°F (175°C). This is important for even baking. Now, don’t grease your angel food cake pan! I learned the hard way with Blueberry Angel Food Cake that grease prevents the cake from rising properly.
Step 2: Sift the Dry Ingredients
In a large bowl, sift together the cake flour and granulated sugar. Sifting is key to getting a light and airy cake. This ensures that the flour and sugar are well combined and free of any lumps.
Step 3: Whip the Egg Whites
In a separate, very clean bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and salt, and continue beating until stiff, glossy peaks form. This usually takes about 5-7 minutes. Don’t worry if your Blueberry Angel Food Cake egg whites seem stubborn at first; just keep beating!
Step 4: Add Extracts
Gently fold in the vanilla and almond extracts. Be careful not to deflate the egg whites.
Step 5: Gradually Add Dry Ingredients
Gradually sprinkle the flour-sugar mixture over the egg whites, folding gently after each addition until just combined. Overmixing will deflate the batter. Remember, light and airy is the goal for this Blueberry Angel Food Cake.
Step 6: Fold in Blueberries
Gently fold in the blueberries. Be careful not to crush them. You want them to be evenly distributed throughout the batter, adding bursts of juicy flavor to every bite of your light blueberry dessert.
Step 7: Pour into Pan
Pour the batter into an ungreased angel food cake pan. Don’t worry if your Blueberry Angel Food Cake batter looks like a cloud; that’s exactly what it should look like!
Step 8: Bake
Bake for 35-40 minutes, or until the cake is golden brown and springs back when lightly touched. In my kitchen, Blueberry Angel Food Cake usually takes about 37 minutes.
Step 9: Cool Upside Down
Immediately invert the pan onto a wire rack and let the cake cool completely upside down. This prevents the cake from collapsing. This is a crucial step for your homemade angel food cake.
Step 10: Release and Serve
Once cooled, run a thin knife around the edges of the pan to release the cake. Invert onto a serving plate and dust with powdered sugar, if desired. While the Blueberry Angel Food Cake is cooling, I usually tidy up the kitchen and start thinking about what toppings I want to serve with it. Your Blueberry Angel Food Cake should smell like sweet vanilla and warm blueberries – heavenly!
Serving
Oh, this Blueberry Angel Food Cake is so versatile! The kids love our Blueberry Angel Food Cake when I serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s like a party in their mouths! But honestly, it’s just as delicious on its own.
My go-to side dish that pairs perfectly with Blueberry Angel Food Cake is a simple berry compote. The tartness of the compote balances the sweetness of the cake beautifully. You can easily make one by simmering mixed berries with a little sugar and lemon juice until thickened. Trust me, it’s a match made in heaven.
This Blueberry Angel Food Cake is perfect for so many occasions. I often bake it for summer barbecues, family gatherings, or just a simple Sunday dessert. It’s also a fantastic option for potlucks because it’s light, refreshing, and always a crowd-pleaser.
For presentation, I like to keep it simple and elegant. A light dusting of powdered sugar and a few fresh blueberries scattered on top make it look absolutely stunning. Sometimes, I’ll even add a sprig of mint for a pop of color.
If you have extra Blueberry Angel Food Cake (which is rare in my house!), you can use it to make a delicious trifle or bread pudding. Simply cube the cake and layer it with custard, fruit, and whipped cream. It’s a great way to use up leftovers and create a new dessert masterpiece.
I’ve also tried a few seasonal variations of this cake. In the fall, I add a hint of cinnamon and nutmeg to the batter for a warm, cozy flavor. And in the spring, I swap out the blueberries for strawberries or raspberries. The possibilities are endless!
My friends always ask for this Blueberry Angel Food Cake recipe whenever I bring it to a party. It’s light, fluffy, and bursting with blueberry flavor – what’s not to love? It’s a definite winner every time. It makes a fantastic light blueberry dessert.
FAQs
Okay, let’s tackle some of the most common questions I get about this easy Blueberry Angel Food Cake recipe.
- “Why did my angel food cake sink?” Oh honey, we’ve all been there! The most common reason is that the egg whites weren’t whipped to stiff peaks or the batter was overmixed. Make sure your egg whites are firm and glossy, and be gentle when folding in the flour and blueberries. You know what I do when my Blueberry Angel Food Cake sinks? I call it a “deconstructed” angel food cake and serve it with extra whipped cream!
- “Can I use frozen blueberries?” Yes, you can, but fresh is always best for your homemade angel food cake. If using frozen, make sure to thaw them completely and drain off any excess liquid before folding them into the batter. Otherwise, your cake might end up soggy.
- “Do I really need to use an ungreased pan?” Yes, absolutely! Angel food cake needs to cling to the sides of the pan to rise properly. If you grease the pan, the batter won’t be able to climb, and you’ll end up with a flat, dense cake. My family almost learned this the hard way!
- “How do I get the cake out of the pan without ruining it?” Patience is key! Once the cake is completely cool, run a thin knife or spatula around the edges of the pan to loosen it. Then, invert the pan onto a serving plate. If it’s still stuck, give it a gentle tap.
- “Can I make this cake ahead of time?” Absolutely! Angel food cake actually tastes better the next day. Just store it in an airtight container at room temperature. It’s a great make-ahead dessert for busy families making Blueberry Angel Food Cake!
- “What can I substitute for cream of tartar?” Cream of tartar is essential for stabilizing the egg whites, but if you don’t have any on hand, you can use 1 teaspoon of lemon juice or white vinegar for every ½ teaspoon of cream of tartar. However, the texture might be slightly different.
- “My cake is browning too quickly. What should I do?” If your cake is browning too quickly, loosely tent it with aluminum foil for the last 10-15 minutes of baking. This will prevent it from burning while still allowing it to cook through. I learned this trick from a blog reader who had the same issue with her Blueberry Angel Food Cake!
My Final Thoughts
This Blueberry Angel Food Cake recipe holds a special place in my heart because it’s more than just a dessert – it’s a symbol of family gatherings, summer celebrations, and simple joys. I’ve made it countless times over the years, and each time, it brings back memories of laughter, love, and togetherness.
Here are my Blueberry Angel Food Cake Pro Tips:
- Always sift your flour: This ensures a light and airy texture.
- Don’t overmix the batter: Gentle folding is key to preventing deflation.
- Cool the cake upside down: This prevents it from collapsing and keeps it nice and tall.
Over the years, I’ve experimented with a few variations of this cake. My husband loves the lemon zest version, where I add the zest of one lemon to the batter for a bright, citrusy flavor. The kids are fans of the chocolate chip version, where I fold in mini chocolate chips along with the blueberries. And I personally love the almond version, where I double the amount of almond extract for a more pronounced nutty flavor.
I truly hope you’ll make this Blueberry Angel Food Cake your own. Get creative with the toppings, experiment with different fruit combinations, and most importantly, have fun in the kitchen! Baking should be a joyful experience, not a stressful one.
I hope your Blueberry Angel Food Cake turns out perfectly light, fluffy, and bursting with blueberry goodness. I know you and your family will absolutely love it! It’s such an easy Blueberry Angel Food Cake that always makes for a delicious treat. Enjoy your homemade angel food cake, my friend! For another delicious blueberry treat, check out this recipe for Mini Blueberry Cheesecakes. Or if you like blueberries with lemon try this Lemon Blueberry Sheet Cake.
I have used these sites for more info about Angel Food Cake: “All About Angel Food Cake – King Arthur Baking”,and “Health Benefits of Blueberries – WebMD”.
Blueberry Angel Food Cake
This light and airy Blueberry Angel Food Cake is a delightful dessert, bursting with fresh blueberry flavor. It’s perfect for a summer gathering or any occasion that calls for a touch of sweetness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup all-purpose flour
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, room temperature
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together flour and 3/4 cup granulated sugar.
- In a large bowl, beat egg whites, cream of tartar, vanilla extract, almond extract, and salt with an electric mixer on medium speed until soft peaks form.
- Gradually add the remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form.
- Gently fold in the flour mixture in three additions, being careful not to deflate the egg whites.
- Gently fold in the blueberries.
- Pour batter into an ungreased angel food cake pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Invert the pan immediately and let cool completely before removing the cake.
- Dust with powdered sugar before serving, if desired.
Notes
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.