BLUEBERRY-LEMON ANGEL FOOD CAKE RECIPE
This easy Angel Food Cake recipe is refreshingly light and sweet, and so very simple (with just 5 ingredients)! It's impressive and fun to grill the cake in summer, but you can broil or toast it year-round, too. • Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Vegetarian •
Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com
Categories Desserts
Time 12m
Number Of Ingredients 5
Steps:
- Prepare and preheat grill. Grill angel food cake until lightly toasted and golden, about 2-5 minutes per side. Be careful not to grill the cake over a high flame - we recommend over a very low flame or on one side of the grill where the flame has been turned off.
- Meanwhile, stir together Greek yogurt and jelly.
- To serve, drizzle about a quarter of the sauce (about 3 1/2 tablespoons) over each slice of angel food cake, and top each slice with about 1/4 cup berries and 1/4 teaspoon lemon zest.
Nutrition Facts : Calories 161 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 0 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 piece, Sodium 227 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
LEMON BLUEBERRY ANGEL FOOD CAKE
This homemade angel food cake is bursting with lemon and blueberries! There's lemon zest and blueberries baked into the fluffy angel food cake and a fresh lemon glaze on top. We'll show you how to make berry angel food cake without cake flour. Plus ALL THE TIPS for making homemade angel food cake and gluten free angel food cake too!
Provided by Beth
Categories Dessert
Time 2h15m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 182 kcal, Carbohydrate 42 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 78 mg, Fiber 1 g, Sugar 34 g, UnsaturatedFat 2 g, ServingSize 1 serving
LEMON CREAM AND BLUEBERRY ANGEL FOOD CAKE
Chill out with vanilla pudding infused with lemon zest in this Lemon Cream and Blueberry Angel Food Cake. This blueberry angel food cake is a cinch!
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 10 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 180, Fat 3.5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
BLUEBERRY LEMON ANGEL FOOD CAKE
Provided by Nancy Piran
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Prepare bundt pan according to box instructions.
- In medium bowl add cake mix and water. Mix.
- Stir in 1 cup blueberries.
- Pour 1/4 cup blueberries in bottom of pan. Pour in cake mix.
- Bake for 25-30 minutes or until golden brown. Make sure to follow baking instructions according to cake mix instructions.
- In the meantime in small bowl whisk together powdered sugar and lemon juice.
- When cake is done and cooled, pour icing over cake.
- Top with lemon zest. Serve and ENJOY!
LEMON BLUEBERRY ANGEL FOOD CAKE ROLL
This Lemon Blueberry Angel Food Cake Roll looks fancy but is so incredibly easy to make! It's made with angel food cake mix, a lemon cream cheese filling, and topped off with homemade whip!
Provided by Ashley Fehr
Categories Dessert
Time 6h40m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees and line a 10x15x1″ rimmed baking sheet with parchment paper. Grease lightly with non stick spray and press parchment paper to the pan.
- Prepare angel food cake mix according to package directions and spread into prepared pan. Bake for 20 minutes or until light golden brown. It will rise up and even above the edge of the pan but will not overflow.
- Lay a clean lint-free kitchen towel on the counter and dust with ¼ cup powdered sugar. Flip hot cake out onto the prepared towel and immediately roll up starting at the short end, with the towel inside.
- Set aside to cool to room temperature, placing in the fridge if you want to speed up the process.
- To make the filling, beat cream cheese in a large bowl until smooth. Add ¾ cup powdered sugar, cream, lemon juice, lemon zest and vanilla and beat until thick and combined. Add yellow food coloring if desired.
- Make sure that the cake is completely cool and then unroll the cake. Spread with ½ of the cream cheese filling, and then spread with the blueberry pie filling. You may not use all of the filling -- you want some in every bite but you also do not want it to squish out.
- Carefully roll back up (no towel this time!), starting at the short end. Cover roll with remaining cream cheese filling.
- Combine cream and powdered sugar and whip until stiff peaks form. Pipe or dollop over the top of the cake roll and top with lemon wedges and fresh blueberries if desired.
Nutrition Facts : Calories 338 kcal, Carbohydrate 38 g, Protein 4 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 68 mg, Sodium 384 mg, Fiber 1 g, Sugar 27 g, UnsaturatedFat 6 g, ServingSize 1 serving
LEMON ANGEL CAKE WITH BLUEBERRY SAUCE
This is a light, refreshing, healthy dessert that sneaks in one more serving of fruit for the day. I like it topped with Cool Whip.
Provided by hannahactually
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Sift the flour twice with 1/2 cup of the sugar.
- With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.
- Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.
- Stir in the vanilla, and add lemon zest.
- Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, until just incorporated.
- Put the batter in an ungreased 10" tube pan and bake until the cake is a light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan.
- While the cake is baking, puree the berries in a blender with the lemon juice. Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached.
- Strain through a fine strainer, pressing with a rubber spatula to release the juices.
- Place 1 slice of cake on each of 6 plates. Spoon the blueberry sauce on and around the cake.
Nutrition Facts : Calories 338.3, Fat 0.3, Sodium 182.2, Carbohydrate 77.5, Fiber 1.3, Sugar 58.1, Protein 7.6
BLUEBERRY ANGEL FOOD CAKE
Inspired by Recipe#3794. I found that the blueberries and juice get more evenly distributed than peaches do, for more fruit flavor in every bite! Note: This works best if you have the "1-packet" type of angel food cake mix. If you have the "2-packet" kind, you can empty both packets into the bowl together, but you may end up with a slightly denser cake. Feel free to try this with other kinds of fruit in juice. I'd like to know how it turns out! I've already made it with pineapple, peaches, and blueberries. I might try strawberries next....
Provided by lucid501
Categories Dessert
Time 45m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 2
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.
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- To make the glaze, combine lemon juice and confectioner's sugar until smooth. In a back and forth motion over top of cake, drizzle glaze all around (turning the plate as you go). Add more to outside section and less towards the middle.
- Add blueberries over lemon curd layer, filling cake center and spilling over onto cake top (about ¾ of the way). You may need more or less blueberries depending on the shape and size of your cake.
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