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–+ servings
Moist Blueberry Lemon Angel Food Cake

Moist Blueberry Lemon Angel Food Cake: A Light Summer Delight

Enjoy a light and delightful Moist Blueberry Lemon Angel Food Cake that combines fluffy texture with juicy blueberries and refreshing lemon.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 12 large Egg Whites Use pasteurized eggs for safety in raw preparations.
  • 1 cup Sugar Substitute half with a sugar alternative for a lower-calorie version.
  • 1 cup Cake Flour Can be swapped with all-purpose flour, though it may be slightly denser.
  • 2 tbsp Lemon Zest Always opt for fresh zest to achieve the best result.
  • 1 cup Fresh Blueberries Frozen blueberries work too but should remain unthawed before mixing.
  • 1 pinch Salt A pinch of kosher salt is all you need.

Equipment

  • large mixing bowl
  • tube pan
  • whisk
  • Rubber spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and gather your tools: a large mixing bowl, tube pan, whisk, and rubber spatula.
  2. In a clean mixing bowl, beat egg whites until soft peaks form, approximately 2-3 minutes. Gradually add sugar until stiff peaks appear.
  3. Sift together cake flour and salt in a separate bowl, then set aside.
  4. Gently fold the dry mixture into the whipped egg whites, then add lemon zest and blueberries, folding carefully.
  5. Pour the batter into the tube pan and bake for 30-35 minutes or until golden brown and springs back when pressed.
  6. Once baked, invert the tube pan onto a wire rack to cool completely for at least an hour.

Nutrition

Serving: 1sliceCalories: 120kcalCarbohydrates: 30gProtein: 3gSodium: 50mgPotassium: 150mgFiber: 1gSugar: 18gVitamin C: 15mgCalcium: 1mgIron: 4mg

Notes

Store leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate wrapped for up to 3 days or freeze for 2-3 months.

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