Description
Light and airy angel food cake infused with the sweet and slightly tart flavor of blueberries, perfect for a refreshing dessert.
Ingredients
Scale
- 1 cup cake flour
- 1 3/4 cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/4 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Do not grease an angel food cake pan.
- Sift cake flour with 3/4 cup granulated sugar three times. Set aside.
- In a large bowl, beat egg whites with cream of tartar, vanilla extract, almond extract (if using), and salt on medium speed until foamy.
- Gradually add remaining 1 cup granulated sugar, 2 tablespoons at a time, beating on high speed until stiff, glossy peaks form.
- Gently fold in the sifted flour mixture, about 1/4 cup at a time, until just combined. Do not overmix.
- Gently fold in the fresh blueberries.
- Pour batter into the ungreased angel food cake pan. Gently tap the pan on the counter to release any large air bubbles.
- Bake for 35-40 minutes, or until the top springs back when lightly touched and the cake is golden brown.
- Invert the pan immediately onto a bottleneck or the pan’s feet. Let cool completely, about 1-2 hours.
- Run a thin knife around the edges of the pan to release the cake.
Notes
- Ensure egg whites are at room temperature for maximum volume.
- Do not grease the angel food cake pan; the batter needs to cling to the sides to rise properly.
- Cool the cake completely upside down to prevent it from collapsing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 35g
- Sodium: 100mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: blueberry, angel food cake, dessert, cake, sweet, fruit