Do you ever have those days where all you crave is something light, airy, and bursting with fruity goodness? That’s how this Blueberry Angel Food Cake came to be a staple in our family. I remember one particularly gloomy Sunday afternoon. The kids were restless, the rain was drumming against the windows, and I just felt like baking something that would lift our spirits. I rummaged through the fridge, spotted some beautiful, plump blueberries, and an idea sparked. I thought to myself, why not try a Blueberry Angel Food Cake?

Now, I’ll admit, angel food cake always seemed a little intimidating. All those egg whites! But I was determined to conquer it. I tinkered with a basic recipe, folding in a swirl of blueberry deliciousness, and hoped for the best. The aroma that filled the kitchen as it baked was heavenly – a delicate sweetness with a hint of tartness. When I pulled it out of the oven, tall and golden, I knew I had something special.

The first bite was pure bliss. Light as a cloud, with bursts of juicy blueberries in every mouthful. The kids devoured it, rain forgotten, their faces smeared with blueberry juice and smiles. Even my husband, who usually prefers denser desserts, couldn’t get enough. It was an instant hit, and the Blueberry Angel Food Cake has been a family favorite ever since.

One of the best things about this Blueberry Angel Food Cake recipe is that it’s so easy to make! It’s perfect for when you want a show-stopping dessert without spending hours in the kitchen. Plus, it’s relatively healthy, which is always a bonus. I know some angel food cake recipes can be dry or bland, but the blueberries add just the right amount of moisture and flavor, keeping it from being so plain. So, if you’re looking for a delightful, light dessert that’s sure to impress, you’ve come to the right place. Let’s get baking this amazing Blueberry Angel Food Cake together, creating some sweet memories along the way. I promise, you won’t regret it!

Ingredients

Here’s what you’ll need to create this light and lovely Blueberry Angel Food Cake. Don’t worry, it’s a pretty straightforward list!

1 ½ cups granulated sugar, divided

1 cup cake flour, sifted
12 large egg whites, at room temperature
1 ½ teaspoons cream of tartar

1 teaspoon vanilla extract
½ teaspoon almond extract (optional, but adds a lovely depth)
¼ teaspoon salt

1 cup fresh blueberries, rinsed and patted dry
2 tablespoons all-purpose flour

A few notes on these ingredients:

Sugar: I like using granulated sugar for this recipe because it dissolves nicely into the egg whites, creating that signature angel food cake texture. You can also use caster sugar if you prefer.
Cake Flour: This is crucial for a tender cake. Don’t substitute all-purpose flour! If you don’t have cake flour on hand, you can make your own by removing 2 tablespoons of all-purpose flour from each cup and replacing it with cornstarch. Sifting is a *MUST* to avoid clumps!
Egg Whites: Room temperature egg whites whip up much better and create more volume. I usually take mine out of the fridge about an hour before I start baking. The American Egg Board has some great information on working with egg whites if you want to dive deeper.

Cream of Tartar: This stabilizes the egg whites and helps them hold their shape. Don’t skip it!
Blueberries: Fresh blueberries are best for this recipe, but you can use frozen in a pinch. Just make sure to thaw them completely and pat them dry to remove any excess moisture. I toss them with a little all-purpose flour to prevent them from sinking to the bottom of the cake. Using the all-purpose flour ensures the blueberries stay distributed throughout the Blueberry Angel Food Cake.
Extracts: I love the combination of vanilla and almond extract, but you can use whatever flavorings you like. Lemon zest would also be delicious!

My family loves how the fresh blueberries complement the delicate flavor of the angel food cake. It’s also a great way to use up any leftover blueberries you might have. Budget-wise, this Blueberry Angel Food Cake is a winner. The most expensive part is the blueberries, but you can often find them on sale. As for storage, I like to keep the baked cake in an airtight container at room temperature for up to 3 days. This helps to keep the Blueberry Angel Food Cake nice and soft.

Step-by-Step Instructions

Alright, let’s get to the fun part – baking this amazing Blueberry Angel Food Cake! Don’t be intimidated by the long list of ingredients, this recipe is surprisingly simple. I’ll guide you through each step, sharing tips and tricks along the way.

Preheat and Prep: Preheat your oven to 350°F (175°C). Make sure your oven rack is in the lower third of the oven. *Do NOT grease your angel food cake pan!* The batter needs to grip the sides to rise properly.

Sift Dry Ingredients: In a medium bowl, whisk together 1 cup of the granulated sugar and the sifted cake flour. Sifting is crucial here to avoid any lumps in your batter. Set aside.
Whip Egg Whites: In a large, clean bowl (make sure it’s grease-free!), beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and salt. Continue beating until soft peaks form.
Gradually Add Sugar: Gradually add the remaining ½ cup of granulated sugar, a tablespoon at a time, beating well after each addition. Continue beating until stiff, glossy peaks form. Be careful not to overbeat! You want the peaks to be stiff but not dry.

Fold in Extracts: Gently fold in the vanilla and almond extracts.
Gradually Fold in Dry Ingredients: Gradually fold in the flour mixture, about ¼ cup at a time, using a gentle folding motion. Be careful not to deflate the egg whites! This is where patience comes in handy.
Prepare Blueberries: In a small bowl, toss the blueberries with the 2 tablespoons of all-purpose flour.

Gently Fold in Blueberries: Gently fold the floured blueberries into the batter. Try not to overmix, as this can cause the blueberries to bleed into the batter and make the cake tough. For a Blueberry Angel Food Cake with a beautiful swirl, gently fold in about two-thirds of the blueberries into the batter, then add the remaining blueberries on top of the batter in the tube pan. Use a knife to gently swirl the berries in.
Pour into Pan: Carefully pour the batter into an ungreased angel food cake pan. Do not grease the pan!
Bake: Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Invert and Cool: Immediately invert the pan onto a wire rack. Let the cake cool completely in the pan for at least 1 hour. This is crucial for preventing the cake from collapsing. The King Arthur Baking website has some great tips on ensuring your angel food cake turns out perfectly.
Release and Serve: Once the cake is completely cool, run a thin knife or spatula around the edges of the pan to release the cake. Invert onto a serving plate and enjoy your Blueberry Angel Food Cake!

I remember one time I didn’t let the cake cool completely before trying to release it. It was a disaster! The cake crumbled, and I ended up with a Blueberry Angel Food Cake mess. Lesson learned: patience is key! My family loves helping with the blueberry tossing part. It’s a great way to get the kids involved in the kitchen. And the best part? Enjoying a slice of this heavenly Blueberry Angel Food Cake with a cup of tea or coffee. If there are any leftovers (which is rare in my house), I like to store them in an airtight container at room temperature. It stays surprisingly moist for a few days.

Serving Ideas

Now that you’ve baked this beautiful Blueberry Angel Food Cake, let’s talk about how to serve it! This cake is delicious on its own, but here are a few ideas to take it to the next level:

Whipped Cream and Fresh Berries: A classic combination! Top each slice with a dollop of homemade whipped cream and a sprinkle of fresh blueberries.
Blueberry Sauce: For an extra burst of blueberry flavor, drizzle a homemade blueberry sauce over the cake. Simply simmer some blueberries with a little sugar and lemon juice until thickened.

Lemon Curd: The tartness of lemon curd complements the sweetness of the cake and blueberries perfectly.
Ice Cream: A scoop of vanilla or lemon ice cream is always a welcome addition.
Dusting of Powdered Sugar: For a simple and elegant presentation, dust the cake with powdered sugar.

Grilled Angel Food Cake: For a fun twist, grill slices of angel food cake for a few seconds per side. This gives it a slightly crispy exterior and a warm, caramelized flavor.

I often make this Blueberry Angel Food Cake for birthdays, holidays, or just a simple Sunday dessert. It’s always a crowd-pleaser! My kids love it with a big scoop of vanilla ice cream, while my husband prefers it with a dollop of whipped cream and a sprinkle of extra blueberries.

The portion sizes are easy to adjust. A thin slice is perfect if you’re watching your calorie intake, while a larger slice is just right for those with a sweet tooth! One of my favorite ways to use leftover Blueberry Angel Food Cake is to make a trifle. I layer the cake with whipped cream, berries, and custard for a show-stopping dessert. No matter how you choose to serve it, this cake is sure to be a hit. The light and airy texture of the angel food cake combined with the juicy sweetness of the blueberries is simply irresistible. It’s a refreshing and satisfying dessert that’s perfect for any occasion.

FAQs

Got questions about making this Blueberry Angel Food Cake? I’ve got answers! Here are some common questions I get from friends and family:

Q: Can I use frozen blueberries instead of fresh?

A: Yes, you can, but fresh blueberries are best. If using frozen, thaw them completely and pat them dry to remove any excess moisture. This will help prevent the batter from becoming too wet. Make sure to toss them with flour before folding them into the batter!

Q: Can I make this cake ahead of time?

A: Absolutely! Angel food cake actually tastes better the next day. Just store it in an airtight container at room temperature. You can also freeze it for longer storage.

Q: Do I really need to use an angel food cake pan?

A: Yes, you do. The angel food cake pan has a tube in the center that helps the cake rise properly. It also has “feet” that allow you to invert the cake while it cools, which is essential for preventing it from collapsing.

Q: What if I don’t have cream of tartar?

A: Cream of tartar helps stabilize the egg whites, so it’s best not to skip it. However, if you’re in a pinch, you can substitute 1 teaspoon of lemon juice or white vinegar for every ½ teaspoon of cream of tartar.

Q: My cake collapsed! What did I do wrong?

A: There are a few reasons why your cake might have collapsed. The most common reason is that you didn’t let it cool completely in the pan before releasing it. Another reason could be that you overbeat the egg whites or didn’t fold in the dry ingredients gently enough. Also, make sure your oven temperature is accurate.

Q: Can I add other fruits to this cake?

A: Of course! Feel free to experiment with other berries, such as raspberries or strawberries. You could even add a little lemon zest for a brighter flavor. The possibilities are endless! Next time I make this Blueberry Angel Food Cake, I might experiment with a blueberry swirl angel food cake by mixing half the batter with the floured blueberries and swirling it in with the plain batter.

One time, I forgot to add the cream of tartar, and my cake was a complete disaster. It was flat and dense! Lesson learned: don’t skip the cream of tartar. I’ve also had friends ask about making a low-sugar version of this Blueberry Angel Food Cake. While I haven’t tried it myself, you could experiment with using a sugar substitute. Just be aware that it might affect the texture of the cake.

Conclusion

This Blueberry Angel Food Cake isn’t just a recipe; it’s a slice of sunshine on a cloudy day, a sweet memory shared with loved ones. It represents simplicity, joy, and the magic of transforming simple ingredients into something truly special. It’s the perfect ending to any family meal, and I guarantee it’ll become a requested dessert for years to come!

Before you start baking, here are a few final tips to ensure your Blueberry Angel Food Cake is a success:

Use room temperature egg whites for maximum volume.
Don’t grease the pan! The batter needs to grip the sides to rise.

Let the cake cool completely in the pan before releasing it.

My family has created several variations of this recipe over the years. Sometimes, we add a sprinkle of lemon zest to the batter for a brighter flavor. Other times, we top it with a homemade blueberry sauce for an extra burst of berry goodness. I even have a friend who likes to add a layer of cream cheese frosting to hers! However you choose to make it, I hope this Blueberry Angel Food Cake brings as much joy to your family as it has to mine.

So, go ahead, preheat your oven, gather your ingredients, and let’s bake some magic! I can’t wait to hear how your Blueberry Angel Food Cake turns out. Feel free to share your photos and comments below. Happy baking, and may your days be filled with sweet moments! You can also try out my other amazing blueberry recipes such as the Mini Blueberry Cheesecakes or Lemon Blueberry Sheet Cake!

Blueberry Angel Food Cake

Print Recipe

Elevate classic angel food cake with fresh blueberries! This light and airy dessert is perfect on its own or dressed up with whipped cream and a variety of toppings.

Author: Kiera
Prep Time: 15 minutes
Cook Time: 35 minutes

Total Time: 50 minutes
Yield: 12 servings
Category: Dessert

Method: Baked
Cuisine: American

Ingredients

Scale

1 box (14.4 oz) angel food cake mix

1 cup cold water
1 pint fresh blueberries, rinsed and patted dry
Optional toppings: Whipped cream, powdered sugar, lemon zest, blueberry sauce, sliced strawberries, vanilla ice cream, chocolate shavings, fresh mint, mixed berries

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C).
In a large bowl, whisk together angel food cake mix and cold water until well combined.

Gently fold in the blueberries, being careful not to overmix.
Pour batter into an ungreased angel food cake pan.
Bake for 30-35 minutes, or until a toothpick inserted into the cake comes out clean.

Invert the pan immediately after removing from the oven and let cool completely before removing the cake.
Gently loosen the cake from the pan with a knife or spatula.
Serve plain or with your favorite toppings such as whipped cream, powdered sugar, or fresh berries.

Yummy way #1: Serve with whipped cream and a sprinkle of powdered sugar.
Yummy way #2: Drizzle with homemade blueberry sauce.
Yummy way #3: Top with sliced strawberries and a dollop of Greek yogurt.

Yummy way #4: Add a scoop of vanilla ice cream.
Yummy way #5: Shave some dark chocolate over the top.
Yummy way #6: Garnish with fresh mint.

Yummy way #7: Create a mixed berry topping with raspberries, blackberries, and more blueberries.
Yummy way #8: Dust with lemon zest for a citrusy twist.
Yummy way #9: Add a layer of toasted sliced almonds for crunch.

Yummy way #10: Mix in 1/4 cup of blueberry jam before baking.

Notes

For an extra burst of flavor, consider macerating the blueberries in a tablespoon of sugar and a squeeze of lemon juice for 15-20 minutes before folding them into the batter.