Best Blueberry Angel Food Cake With Citrus Glaze Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON BLUEBERRY ANGEL FOOD CAKE



Lemon Blueberry Angel Food Cake image

This homemade angel food cake is bursting with lemon and blueberries! There's lemon zest and blueberries baked into the fluffy angel food cake and a fresh lemon glaze on top. We'll show you how to make berry angel food cake without cake flour. Plus ALL THE TIPS for making homemade angel food cake and gluten free angel food cake too!

Provided by Beth

Categories     Dessert

Time 2h15m

Number Of Ingredients 12

1 cup all purpose flour (minus 2 tbsp OR gluten free all purpose flour)
2 tbsp cornstarch
1 1/2 cups granulated sugar (divided into 3/4 cup)
1/4 tsp salt
12 large egg whites (room temperature)
1 1/2 tsp cream of tartar
1/2 tsp vanilla extract
2 tbsp lemon zest (this is about 2 small lemons)
3/4 cup blueberries (keep a good distance between blueberries and bottom of the pan)
3 tbsp fresh lemon juice
2 cups powdered sugar
Additional lemon slices (blueberries and baby's breathe. Baby's breathe is not edible, so be sure to remove it before eating.)

Steps:

  • Preheat the oven to 350º F. Empty 1 cup of all purpose flour, properly measured, into a medium bowl. Remove 2 tbsp of flour and return to the flour bag. Add 2 tbsp of cornstarch to the flour. Sift 5 times. In this step you're really making you own cake flour, so everything needs to be incorporated and light as a cloud.
  • Add in 3/4 cup sugar and salt to the flour mixture. Sift 2 more times. Set aside.
  • In a mixing bowl over medium speed, begin to beat the room temperature egg whites for about 2 minutes. Add in the cream of tartar, vanilla extract and lemon zest. Continue to beat the mixture for 2-3 minutes, turning the speed up to medium-high.
  • Gradually add in the remaining 3/4 cup of sugar, about 1 tablespoon at a time. Wait 10-15 seconds between scoops of sugar. Continue to beat the mixture on high until stiff peaks form. The mixture will be white, glossy and really airy! The whole beating process can take 10-13 minutes.
  • Remove the bowl from the stand mixer. Gradually sift in the flour mixture (in about 3-4 batches). To do this hold the sifter over the bowl, and add in 1/3 or 1/4 of flour mixture. Then use a spatula to gently FOLD the mixture together. To your best to not over mix, which will deflate your egg whites.
  • Add half of the angel food cake batter to an un-greased angel food cake pan. Then drop in half of blueberries, one at a time. You can use a toothpick to push some of the blueberries into the batter.
  • Add the remaining batter to the pan, and add in the remaining blueberries, pushing some down into the batter again.
  • Place in the oven to bake for 40-43 minutes or until a popsicle stick or kabob skewer comes out clean when inserted into the cake.
  • Once the cake is done baking, immediately invert the pan. I like to stick the center of my angel food cake pan on a mug or can of beans to cool inverted. Allow the cake to cool for 2-3 hours, then use a small spatula or knife and go around the sides of the pan and the center piece to help release the cake from the pan.
  • Place the cake on a serving plate.

Nutrition Facts : Calories 182 kcal, Carbohydrate 42 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 78 mg, Fiber 1 g, Sugar 34 g, UnsaturatedFat 2 g, ServingSize 1 serving

BLUEBERRY ANGEL FOOD CAKE



Blueberry Angel Food Cake image

Posted in response to a request on the message boards for a Cooking Light Magazine Blueberry dessert recipe.

Provided by Malriah

Categories     Dessert

Time 1h

Yield 1 cake, 8 serving(s)

Number Of Ingredients 11

1 1/2 cups sugar, divided
1 cup sifted cake flour
12 large egg whites
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups blueberries
2 tablespoons sifted cake flour
1 tablespoon grated lemon, zest of
1 cup powdered sugar
3 tablespoons lemon juice

Steps:

  • Preheat oven to 375 degrees.
  • Sift together 1 cup flour and 1/2 cup sugar.
  • In a large bowl, beat egg whites until foamy.
  • Add cream of tartar and salt and continue beating until soft peaks form.
  • Add 1 cup of the sugar, 2 tablespoons at a time and continue beating until stiff peaks form.
  • Sift flour mixture over the egg whites, 1/4 cup at a time, folding in carefully.
  • Fold in vanilla and blueberries.
  • Combine 2 tablespoons flour and lemon zest then fold this into the egg white mixture.
  • Spoon batter evenly into an ungreased 10 inch tube pan.
  • Bake for 40 minutes or until cake springs back when lightly pressed.
  • Invert pan over a wire rack and allow to cool completely.
  • Loosen cake by running a spatula around the edges of the pan, and remove from pan.
  • To make the glaze, whisk the lemon juice and sugar together until it forms a smooth glaze then drizzle it over the cake.

Nutrition Facts : Calories 318.8, Fat 0.4, Sodium 228.7, Carbohydrate 72.7, Fiber 1.1, Sugar 55.5, Protein 7.2

LEMON ANGEL CAKE WITH BLUEBERRY SAUCE



Lemon Angel Cake With Blueberry Sauce image

This is a light, refreshing, healthy dessert that sneaks in one more serving of fruit for the day. I like it topped with Cool Whip.

Provided by hannahactually

Categories     Dessert

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup cake flour
1 1/2 cups superfine sugar
1 1/4 cups egg whites, at room temperature (about 10 large egg whites)
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
1 cup frozen blueberries or 1 cup fresh blueberries
1/2 lemon, juice of
sugar (2 to 4 tablespoons, to taste)

Steps:

  • Preheat the oven to 350°F.
  • Sift the flour twice with 1/2 cup of the sugar.
  • With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.
  • Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.
  • Stir in the vanilla, and add lemon zest.
  • Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, until just incorporated.
  • Put the batter in an ungreased 10" tube pan and bake until the cake is a light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan.
  • While the cake is baking, puree the berries in a blender with the lemon juice. Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached.
  • Strain through a fine strainer, pressing with a rubber spatula to release the juices.
  • Place 1 slice of cake on each of 6 plates. Spoon the blueberry sauce on and around the cake.

Nutrition Facts : Calories 338.3, Fat 0.3, Sodium 182.2, Carbohydrate 77.5, Fiber 1.3, Sugar 58.1, Protein 7.6

BLUEBERRY ANGEL FOOD CAKE



Blueberry Angel Food Cake image

Make and share this Blueberry Angel Food Cake recipe from Food.com.

Provided by sheila

Categories     Dessert

Time 13m

Yield 6 serving(s)

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (8 ounce) container Cool Whip
1 (14 ounce) angel food cake, cut into 1 inch cubes
2 (21 ounce) cans blueberry pie filling

Steps:

  • In large bowl beat the cream cheese and sugar.
  • Fold in whipped topping and cake cubes.
  • Spread evenly into an ungreased 13 x 9-inch pan.
  • Top with pie filling.
  • Cover and refrigerate for about 2 1/2 hours.
  • Cut into squares.

Nutrition Facts : Calories 859.2, Fat 23.4, SaturatedFat 16.6, Cholesterol 41.6, Sodium 482.1, Carbohydrate 156.6, Fiber 5.3, Sugar 123.5, Protein 8.2

BLUEBERRY ANGEL FOOD CAKE



Blueberry Angel Food Cake image

Inspired by Recipe#3794. I found that the blueberries and juice get more evenly distributed than peaches do, for more fruit flavor in every bite! Note: This works best if you have the "1-packet" type of angel food cake mix. If you have the "2-packet" kind, you can empty both packets into the bowl together, but you may end up with a slightly denser cake. Feel free to try this with other kinds of fruit in juice. I'd like to know how it turns out! I've already made it with pineapple, peaches, and blueberries. I might try strawberries next....

Provided by lucid501

Categories     Dessert

Time 45m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 2

1 (18 ounce) box angel food cake mix
1 (15 ounce) can blueberries, undrained

Steps:

  • Dump the angel food cake mix into a mixing bowl. Add the can of blueberries, juice and all.
  • Do NOT add the water specified on the box -- just cake mix and fruit/juice.
  • Mix with electric mixer on low speed and then bake as directed on the cake mix box.
  • Top with whipped cream and fresh berries if desired.

BLUEBERRY ANGEL DESSERT



Blueberry Angel Dessert image

Make the most of angel food cake, pie filling and whipped topping by creating this light impressive dessert that doesn't keep you in the kitchen for hours. It's the perfect way to end a summer meal. -Carol Johnson, Tyler, Texas

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 12 servings.

Number Of Ingredients 5

1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
2 cans (21 ounces each) blueberry pie filling

Steps:

  • In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9-in. dish; top with pie filling. Refrigerate, covered, at least 2 hours before serving.

Nutrition Facts : Calories 384 calories, Fat 10g fat (7g saturated fat), Cholesterol 21mg cholesterol, Sodium 223mg sodium, Carbohydrate 70g carbohydrate (50g sugars, Fiber 3g fiber), Protein 3g protein.

ANGEL FOOD CAKE WITH BERRY SAUCE



Angel Food Cake With Berry Sauce image

Make and share this Angel Food Cake With Berry Sauce recipe from Food.com.

Provided by dicentra

Categories     Dessert

Time 20m

Yield 10 serving(s)

Number Of Ingredients 7

2 pints fresh strawberries
1 pint fresh blueberries
1/3 cup sugar
1 tablespoon lemon juice
1/4 cup amaretto liqueur
1/4 teaspoon almond extract
1 lb angel food cake

Steps:

  • In a food processor, pulse 1 pint strawberries to coarse puree. Pour into a large bowl. Slice remaining strawberries and add to bowl along with ½ of the blueberries.
  • In a small saucepan, combine remaining blueberries, sugar and lemon juice. Bring to a boil. Cook until sugar dissolves and becomes syrupy, about 3 minutes.
  • Pour blueberry sauce into bowl with strawberries. Stir in amaretto and almond extract. Cover and refrigerate 8 hours.
  • To serve cut cake into slices and spoon berry sauce over top.

Nutrition Facts : Calories 182.7, Fat 0.5, Sodium 233.1, Carbohydrate 43.2, Fiber 2.2, Sugar 27, Protein 3.5

Related Topics