Best 2 Blueberry Angel Food Cake Recipes
**Blueberry Angel Food Cake: A Heavenly Delight**
Indulge in the ethereal lightness and delightful flavors of the Blueberry Angel Food Cake, a culinary masterpiece that combines the delicate texture of angel food cake with the burst of fresh blueberries. This heavenly creation is a perfect treat for any occasion, whether it's a special celebration or a cozy afternoon with loved ones. With its stunning appearance and irresistible taste, the Blueberry Angel Food Cake is sure to impress and satisfy everyone's sweet tooth.
**Recipes Included:**
1. **Classic Blueberry Angel Food Cake:** Experience the timeless magic of the classic Blueberry Angel Food Cake. This recipe provides step-by-step instructions to achieve the perfect balance of light and fluffy cake with a generous amount of juicy blueberries.
2. **Lemon Blueberry Angel Food Cake:** Introduce a refreshing twist to the classic recipe with the Lemon Blueberry Angel Food Cake. The combination of tangy lemon zest and sweet blueberries creates a vibrant and flavorful cake that will tantalize your taste buds.
3. **Chocolate Chip Blueberry Angel Food Cake:** Satisfy your chocolate cravings with the Chocolate Chip Blueberry Angel Food Cake. This indulgent variation incorporates rich chocolate chips and sweet blueberries into the fluffy angel food cake batter, resulting in a delightful symphony of flavors.
4. **Raspberry Blueberry Angel Food Cake:** Embrace the vibrant colors and flavors of the Raspberry Blueberry Angel Food Cake. Fresh raspberries and blueberries are swirled into the cake batter, creating a stunning visual presentation and a burst of berry sweetness in every bite.
5. **Lavender Blueberry Angel Food Cake:** Discover the unique and aromatic Lavender Blueberry Angel Food Cake. A touch of lavender adds a subtle floral note to the delicate cake, perfectly complementing the sweetness of the blueberries.
With these five delectable recipes, you'll have a variety of Blueberry Angel Food Cakes to choose from, each offering a unique flavor experience. Whether you prefer the classic simplicity of the original recipe or the exciting twists of the variations, these cakes are sure to become a beloved favorite in your kitchen.
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
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.
Tips:
- For the best results, use fresh blueberries. If using frozen blueberries, thaw them completely and drain off any excess liquid before using.
- Be sure to grease and flour the bundt pan thoroughly before adding the batter. This will help the cake to release easily from the pan.
- Do not overmix the batter. Overmixing can result in a tough, dense cake.
- Bake the cake until a toothpick inserted into the center comes out clean. Do not overbake the cake, as this can also result in a dry, crumbly cake.
- Allow the cake to cool completely before serving. This will help the cake to set properly and make it easier to slice.
Conclusion:
This blueberry angel food cake is a light, fluffy, and delicious cake that is perfect for any occasion. The cake is easy to make and can be enjoyed by people of all ages. Whether you are serving it for breakfast, lunch, or dinner, this cake is sure to be a hit.
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