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.
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!)
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!
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.
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.
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!!
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!
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.
