Lemon Blueberry Angel Lush Food

LEMON BLUEBERRY TRIFLE

Steps:

• For the Whipped Cream: Place cream and sugar in a chilled mixing bowl and mix on high for 1-2 minutes. Add the vanilla and beat for an additional 1-2 minutes or until soft peaks have formed. Set aside.
• In a large bowl, add the pudding mix and whole milk. Beat for 2-3 minutes or until thickened. Add the cream cheese and beat until mixed in. Fold in half of the prepared whipped cream. Save the other half to top before serving.
• In a trifle dish, layer 1/3 of the angel food cake cubes, 1/3 of the pudding mixture, and 1/3 of the blueberries. Repeat layers twice.
• Chill in the refrigerator for 2-4 hours or until fully chilled before serving. Top with reserved whipped cream, additional blueberries, lemon slices, and lemon zest before serving.

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.

LEMON BLUEBERRY ANGEL FOOD CAKE ROLL

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.

LEMON ANGEL CAKE WITH BLUEBERRY SAUCE

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.

LEMON BLUEBERRY TRIFLE

Steps:

• Prepare instant lemon pudding with milk according to package instructions.
• Mix well with yogurt.
• Tear angel food cake into 1 inch pieces.
• In trifle bowl, or other pretty glass bowl, layer cake pieces, pudding, berries, cool whip; repeat.
• Finish with cool whip.
• Refrigerate for a couple of hours before serving.