Best Blueberry Angel Food Cake Recipes

LEMON-VANILLA ANGEL FOOD CAKE WITH RASPBERRY-BLUEBERRY SAUCE

Steps:

• For the raspberry sauce, mix 1 cup of the raspberries, the preserves, water, and the sugar in a medium-size heavy saucepan (not uncoated aluminum.) Bring to a boil over moderately high heat, mashing the raspberries with a wooden spoon. Boil 1 minute. Remove from the heat. Strain the raspberry mixture through a fine strainer suspended over a bowl, pressing down on raspberries to release the juices. Discard the seeds. Stir the blueberries and the remaining 1 cup raspberries into the hot raspberry syrup. Cover and let stand until cool. Refrigerate until ready to use. Yield: 2 cups
• For the cake, check that one rack is in the middle of the oven and heat the oven to 325 degrees. Pour the egg whites into the bowl in which you will be making the batter. If the pan has a removable bottom, do nothing to it. If it does not, lightly butter the bottom. Line the bottom with waxed paper or parchment paper cut to fit, and lightly butter the paper. Thoroughly mix the flour and 1/4 cup of the granulated sugar or 1/2 cup of the confectioners' sugar in a small bowl. Have all the ingredients and tools at hand. Beat the egg whites with an electric mixer on medium speed for about 2 minutes, until frothy and well broken up. Add the cream of tartar and increase the speed to medium-high. Beat until the whites lose their yellow cast, greatly increase in volume, and start to turn white. With the mixer running, slowly sprinkle the remaining 3/4 cup sugar over the whites. Beat until the whites become very thick, very glossy, and white, and the beaters leave a deep trail. Depending on the mixer, this need take only about 3 minutes total. Beat in the lemon juice and vanilla, just enough to mix. Reduce the speed to the lowest possible. Quickly sprinkle the flour sugar-mixture over the whites. As soon as it is all added, but not completely mixed in, stop the machine and remove the bowl. With a rubber spatula or a large metal spoon, complete mixing in the flour by folding or gently stirring. Stop just as soon as the flour seems blended in. With a rubber spatula, scrape the batter (9 cups) into the pan and spread evenly. Inscribe a circle deep in the batter to release any large air bubbles. Bake until no moist patches remain in the surface cracks, the cake springs back when touched, and a cake tester inserted in the center comes out clean, about 50 minutes for a 10 by 3-inch pan, 1 hour for a tube pan. Turn the pan upside down on a wire rack. Let cool completely. Loosen the edges (and tube) with a knife. Turn out the cake, loosen and remove the pan bottom, or peel off the paper. Store airtight 1 day at room temperature before serving or freezing. When serving, top cake with sauce and confectioners' sugar, if you wish.

BLUEBERRY ANGEL FOOD CAKE

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.

STRAWBERRY/BLUEBERRY ANGEL FOOD CAKE TRIFLE

Steps:

• 1. Whisk condensed milk and water in a bowl. Whisk in pudding and mix for 2 minutes. Let stand for 2 minutes or until soft set. Fold in the whipped topping
• 2. Arrange half of the cake in the bottom of a 14 cup trifle dish. sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake and then more blueberries and top with the cream mixture. Finish by arranging the berries on top in a pretty pattern. Cover and refrigerate for at least and hour before serving.

BLUEBERRY ANGEL FOOD CAKE

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.

ANGEL FOOD CAKE W/STRAWBERRY-BLUEBERRY SAUCE RECIPE - (4.5/5)

Steps:

• SAUCE: Place half of strawberries in medium bowl. Crush with fork or potato masher. Slice remaining strawberries and add to bowl. Add half of blueberries to same bowl. Place remaining blueberries in medium saucepan and crush; add sugar and lemon juice. Stir over medium heat until sugar dissolves and juices become syrupy, about 4 minutes. Cool. Add to strawberry mixture. Stir in amaretto. Let stand 20 minutes. CAKE: Position rack in center of oven and preheat to 300 degree F. Sift sifted flour into medium bowl. Combine vanilla, lemon juice, and almond extract in small bowl. Using electric mixer, beat egg whites in large bowl at medium speed until frothy. Add cream of tartar and salt and beat until soft peaks form. Add sugar 1/3 cup at a time and continue to beat until whites are stiff but not dry. Fold in vanilla mixture. Sift flour over in 4 batches, gently folding in each addition. Spoon batter into ungreased 10" diameter angel food cake pan with removable bottom. Bake until top of cake is golden brown and springy to touch, about 1 hour 10 minutes. Immediately invert center tube of cake pan over neck of narrow bottle and cool cake completely. Using sharp knife, cut around sides of pan and center tube to loosen cake. Holding center tube, lift cake from pan sides. Cut cake free from pan bottom. Turn cake out onto plate. Using serrated knife. cut cake into wedges. Place on plates. Spoon berry sauce over. Garnish each with whole strawberry, if desired, and serve.

BLUEBERRY ANGEL FOOD CAKE ROLLS

Steps:

• 1. preheat oven to 350 F .Line two 15 1/2x 19 1/2 x1 inch jellyroll pans with aluminum foil.
• 2. prepare cake as directed on package.Spread evenly into pans.Cut through batter with knife to remove bubbles. Bake 15 minutes or until set.Invert cakes at once onto clean dishtowels dusted with sugar. Remove foil carefully. Roll up each cake with towel jelly-roll fashion, staring at short end. Cool.
• 3. Unroll cakes. Spread 1 cup pie filling to within 1 inch of the edges on each cake. Reroll: place seam side downon the serving plate. Dust with 1/4 cup sugar. Garnigh, if desired.

BLUEBERRY ANGEL FOOD CAKE

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.

BLUEBERRY ANGEL FOOD CAKE WITH CITRUS GLAZE

Steps:

• Preheat oven to 375'F
• FOR THE CAKE: Sift together 1/2 cup sugar and 1 cup flour.
• In a large bowl beat egg whites with a high speed mixer until foamy. Add cream of tartar and salt; beat until soft peaks form.
• Add 1 cup sugar, 2 tbsp. at a time, beating until stiff peaks form.
• Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in vanilla and blueberries.
• Combine 2 tbsp flour and lemon/lime rind; toss to coat. Sprinkle over egg white mixture, fold in.
• Carefully spoon the batter into an ungreased 10" tube pan, spread evenly. Break air pockets by cutting through the batter with a knife.
• Bake at 375'F for 40 minutes or until cake is golden and springs back when touched with your finger.
• Invert the pan on a bottle by putting it in the hole in the middle of the pan if it doesn't have little feet on it.
• Cool completely then run a narrow metal spatula around the outer edge and around the inner tube.
• Put the cake on a plate and decorate with the glaze.
• FOR THE GLAZE: Combine the icing sugar and fresh squeezed citrus juice and pour over the cake when completely cooled.
• Enjoy!

LEMON CREAM AND BLUEBERRY ANGEL FOOD CAKE

Steps:

• Beat pudding mix, milk and zest in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP. Refrigerate 5 min. or until thickened.
• Layer cake cubes, pudding mixture and blueberries in 10 dessert bowls; top with remaining COOL WHIP.