Randy Mayor; Jan Gautro
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.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Sift together 1/2 cup sugar and 1 cup flour.

Step 3

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.

Step 4

Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in vanilla and blueberries.

Step 5

Combine 2 tablespoons flour and lemon rind; toss to coat. Sprinkle over egg white mixture; fold in.

Step 6

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.

Step 7

To prepare the glaze, combine powdered sugar and lemon juice in a small bowl; stir well with a whisk. Drizzle over cooled cake.

Ratings & Reviews

BlueeyedSara7's Review

January 08, 2013
My first attempt at an angel food cake with good result except that my berries, even tossed with flour, sank to the bottom but I will make again. (I have tremendous respect for my grandmother who was famous in her town for her angel food cakes and she didn't have even a hand mixer!)

saskue's Review

October 08, 2012
Love this cake. I didn't have any trouble with the blueberries sinking. My mom who complained about everything I made ate 3 pieces. Made it again today with chopped apples and cinnamon instead of blueberries. Yum!

rstarrlemaitre's Review

June 11, 2011
Delicious taste and texture! The blueberries did indeed tend to sink and clump in certain places in the batter, but I didn't feel that that ruined the overall effect. The tartness of the lemon glaze was a little too strong, and I might take other reviewers' advice and leave it off next time.

Laura47's Review

June 29, 2010
I made mini angel foods and had trouble with the berries sinking to the bottom even though I coated them with flour and just placed the berries on top of the batter before baking. To salvage them I am serving them upside down with whipped cream on top.

MariaRCA's Review

February 07, 2010
I really like this recipe and will keep it for making it again. I read all the reviews/tips and I layered the blueberries in the batter after I covered them with flour...they didn't sink!!

lbrumley's Review

September 08, 2009
Wonderful cake!! Everyone loved the cake. I didn't end up using the glaze and thought it was excellent without it (no need for the added sugar). It wasn't easy to make and a little time consuming, but totally worth it. Will definitely make it again!

ddsmyth's Review

March 31, 2009
Excellent and looked just like the photo, minus the glaze. I didn't use the glaze this time as I wanted to add whipped cream and strawberries on the side. I followed the advise of some of the other's who reviewed the recipe. I coated my fresh blueberries in flour. I didn't mix the blueberries with the batter, I actually spooned in the batter then dotted the berries in layers. The blueberies didn't sink, and the cake was beautiful. A definite keeper.