Blueberry Angel Food Cake

Dairy Free
Health score
1%
Blueberry Angel Food Cake
45 min.
8
309kcal

Suggestions


If you’re looking for a light, airy dessert that is both refreshing and indulgent, our Blueberry Angel Food Cake is the perfect choice! This delightful treat combines the fluffy texture of angel food cake with the juicy burst of fresh blueberries, creating a harmonious blend of flavors that will leave your taste buds singing. Plus, it’s dairy-free, making it a great option for those with dietary restrictions.

In just 45 minutes, you can whip up this stunning cake that serves up to 8 people, perfect for gatherings, celebrations, or simply to brighten up your afternoon. With each slice boasting only 309 calories, this dessert allows you to satisfy your sweet tooth without the guilt. The combination of fresh lemon juice and zest adds a zesty twist, enhancing the blueberries’ natural sweetness and bringing a refreshing zing to every bite.

What makes this cake truly special is its ethereal lightness. Made primarily from egg whites and sugar, it has a delightful melt-in-your-mouth quality that sets it apart from traditional cakes. Whether served plain or with a drizzle of zesty lemon glaze, this Blueberry Angel Food Cake is not only a feast for the eyes but also a delightful finish to any meal. Gather your ingredients and get ready to impress your loved ones with this exquisite dessert!

Ingredients

  • 1.5 cups blueberries fresh
  • cup cake flour sifted
  • tablespoons cake flour sifted
  • 1.3 teaspoons cream of tartar 
  • 1.5 cups egg whites 
  • tablespoons juice of lemon fresh
  • tablespoon lemon zest grated
  • cup powdered sugar 
  • 0.5 teaspoon salt 
  • 1.5 cups sugar divided
  • teaspoon vanilla extract 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • whisk
  • blender
  • spatula

Directions

  1. Preheat oven to 37
  2. Sift together 1/2 cup sugar and 1 cup flour.
  3. In a large bowl, beat egg whites with a mixer at high speed until foamy.
  4. Add cream of tartar and salt; beat until soft peaks form.
  5. Add 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.
  6. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in vanilla and blueberries.
  7. Combine 2 tablespoons flour and lemon rind; toss to coat.
  8. Sprinkle over egg white mixture; fold in.
  9. Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife.
  10. 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.
  11. To prepare the glaze, combine powdered sugar and lemon juice in a small bowl; stir well with a whisk.
  12. Drizzle over cooled cake.

Nutrition Facts

Calories309kcal
Protein9.25%
Fat1.7%
Carbs89.05%

Properties

Glycemic Index
30.51
Glycemic Load
35.69
Inflammation Score
-1
Nutrition Score
4.2243478168612%

Flavonoids

Cyanidin
2.35mg
Petunidin
8.75mg
Delphinidin
9.83mg
Malvidin
18.76mg
Peonidin
5.63mg
Catechin
1.47mg
Epigallocatechin
0.18mg
Epicatechin
0.17mg
Eriodictyol
0.27mg
Hesperetin
0.81mg
Naringenin
0.08mg
Luteolin
0.06mg
Kaempferol
0.46mg
Myricetin
0.36mg
Quercetin
2.15mg
Gallocatechin
0.03mg

Nutrients percent of daily need

Calories:309.2kcal
15.46%
Fat:0.59g
0.91%
Saturated Fat:0.05g
0.33%
Carbohydrates:70.14g
23.38%
Net Carbohydrates:68.96g
25.08%
Sugar:55.47g
61.64%
Cholesterol:0mg
0%
Sodium:222.67mg
9.68%
Alcohol:0.17g
100%
Alcohol %:0.14%
100%
Protein:7.28g
14.57%
Selenium:16.37µg
23.38%
Vitamin B2:0.23mg
13.75%
Manganese:0.24mg
12.06%
Vitamin C:5.84mg
7.07%
Potassium:199.17mg
5.69%
Vitamin K:5.41µg
5.15%
Fiber:1.18g
4.72%
Copper:0.06mg
3.23%
Magnesium:11.54mg
2.89%
Phosphorus:27.61mg
2.76%
Folate:10.44µg
2.61%
Vitamin B5:0.21mg
2.07%
Vitamin B1:0.03mg
1.86%
Iron:0.33mg
1.82%
Vitamin B3:0.35mg
1.74%
Vitamin E:0.24mg
1.59%
Zinc:0.22mg
1.46%
Vitamin B6:0.03mg
1.36%
Source:My Recipes