Blueberry Angel Food Cake With Citrus Glaze Recipes

LEMON BLUEBERRY ANGEL FOOD CAKE

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.

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!

EASY BLUEBERRY SAUCE

Steps:

• In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

BLUEBERRY ANGEL CUPCAKES

Steps:

• Sift together flour and 1/2 cup sugar three times; set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Fold in blueberries and lemon zest., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 14-17 minutes or until cupcakes spring back when lightly touched. Immediately remove from pans to wire racks to cool completely., In a small bowl, whisk confectioners' sugar and lemon juice until smooth. Brush over cupcakes. Let stand until set.

BLUEBERRY LEMON BUNDT CAKE WITH LEMON GLAZE

Steps:

• Preheat oven to 350 degrees.
• In a bowl, whisk 2 1/2 cups flour, baking powder and salt. Set aside.
• In another mixing bowl, cream butter, and both sugars on high, until light and fluffy.
• Add eggs, one at a time, beating until completely combined.
• Beat in vanilla.
• On low speed, alternate adding the flour mixture with the sour cream.
• In a separate bowl, toss blueberries, zest and remaining flour.
• Fold into batter.
• Grease and flour a 12 cup bundt pan.
• Spread batter into pan.
• Bake cake on bottom rack of oven for 60-70 minutes.
• Cool in pan for about 20 minutes, then invert onto rack. Cool completely.
• For the glaze, combine the juice of two lemons with 2-3 cups of icing sugar, until desired consistency has been reached.
• Drizzle glaze over cake.
• Enjoy!

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.

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.