When it’s blueberry season, and you just have blueberries coming out your ears, and you feel like you’re turning blue from the amount of blueberries you eat in a day, you’ll try virtually any recipe that tells you it uses more than a cup of blueberries.
Enter yet another cookbook I’ve had forever – dating back to 2004 – and at this point, it’s maybe got a forever home in my cookbook case. And here we go with Barnes & Noble having this pseudo-ancient cookbook for yet another buck-99.
Funny I say forever, and this cookbook is only 14 years old.
Besides, there is a chicken corn chowder recipe in this cookbook that’s hands-down some of the best I’ve had, and totally warrents the $1.99.
And go with modern technology’s badass self, and someone put this Blueberry Angel Food Cake recipe online through myrecipes.com
Except this isn’t anyone’s recipe – it’s Cooking Light’s recipe. At least whoever uploaded this had the decency to credit the source and not claim it as there own, as I’ve seen with other online recipe sites.
Cooking Light’s Blueberry Angel Food Cake
- 1 1/2 cups sugar, divided
- 1 cup sifted cake flour
- 12 large egg whites (about 1 1/2 cups)
- 1 1/4 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons sifted cake flour
- 1 tablespoon grated lemon rind
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice
How to Make It
- Preheat oven to 375°.
- Sift together 1/2 cup sugar and 1 cup flour.
- In a large bowl, beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 1 cup sugar, 2 tablespoons 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 tablespoons flour and lemon rind; toss blueberries to coat. Sprinkle over egg white mixture; fold in.
- Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. 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.
- To prepare the glaze, combine powdered sugar and lemon juice in a small bowl; stir well with a whisk. Drizzle over cooled cake.
My Thoughts After Making This:
I’ll call myself a seasoned pro at making angel food cake, but if you’ve never made it, there are some tips you need to know. There is a major difference between soft, medium, and stiff peaks.
Read this article from Fine Cooking if this is your first angel food cake rodeo.
According to Fine Cooking:
from left to right: soft, medium, stiff
Soft: Soft peaks barely hold their shape. The peaks flop over immediately when the beaters are lifted.
Medium: Medium peaks hold their shape pretty well, except that the tip of the peak curls over on itself when the beaters are lifted.
Stiff: Stiff or firm peaks stand straight up when the beaters are lifted. (Medium-stiff peaks are just stiff enough to stand up firmly but with a slight curl at the tip.)
When it says add something at soft peak, make sure you’re watching the egg whites closely. When it says beat to stiff peak, make sure you beat to stiff. The cake structure relies on the firmness of the egg whites. Don’t beat to stiff peak, you don’t got no high cake. It’ll collapse on itself. Trust me. I know this.
Make sure you coat your blueberries in the flour…this will prevent them from sinking. If you don’t do this step, you will have a cake with a freakishly moist layer of blueberries all on the top, and likely the cake will sink when you flip it over. In terms of a cake, 1 1/2 cups of blueberries weighs a lot…like enough to sink to the bottom of the pan, which will be the top of your cake when you attempt (and likely unsuccessfully, I might add) to remove the cake from the pan.
Just make sure you do this step.
Invert the cake immediately upon removal from the oven! Do not, I repeat, DO NOT put this cake right side up to cool!!! Have a bottle ready to put the pan on, or just turn the pan upside down on a cooling rack that’s lifted off the counter. You want the moisture to have plenty of place to escape. Again, it’ll collapse on itself if you don’t invert the cake to cool.
I’ve never done this, but actually know people who have. It’s a pretty funny lookin’ cake when it collapses on itself.
Cool completely means something like 2 hours. I tell you this from experience… do not try to remove the cake from the pan before it is completely cool.
I expected there to be pocks in the angel food cake due to the added blueberries – they impede upon the cake’s natural texture, but I was pleasantly surprised by how little there were and how easily the cake came out of the pan after cooling. Even though I made sure my blueberries were thoroughly coated in flour, I expected trouble removing the cake from the pan.
Call me a pessimist.
Sometimes Angel Food cakes come out gorgeous, like my Blood Orange Angel Food Cake, but I didn’t expect this one to come out of the pan quite as pretty, but it came out pretty good.
This cake would be delicious on it’s own with a sprinkle of powdered sugar, but the glaze in this recipe is pretty damned good, I might say. Make the glaze and put it in a gravy boat so people can add the amount they want.
Not putting the glaze directly on the cake will allow you to store the leftovers, if there are any, for another day.
Just don’t do what flippin’ daughter did and dump the glaze all over the cake – even though I asked her NOT to do just that.
The cake was lovely, and everyone at the small cookout that night raved, but the leftovers didn’t last more than a day since the glazed made the cake a soppy mess…grrr…
She’s 19 and still doesn’t listen.
In New England, there are trace amounts of blueberries left! Run and pick and make this cake! Especially if you love Angel Food cake, this is a fantastic spin on it!!!