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 BLUEBERRY CAKE
Steps:
- Use a knife to slice cake layers in half horizontally. Use a pastry brush to brush each layer with lemonade concentrate; set aside.
- Stir 1 teaspoon of lemon extract into each can of frosting; set aside.
- To assemble cake: frost and stack the cake layers on top of each other.
- Decorate cake with clusters of mint sprigs, blueberries, and quartered lemon slices.
LEMON ANGEL CAKE
In Grande Prairie, Alberta, Debbie Segate relies on tangy lemon pie filling and a few other ingredients to quickly dress up a store-bought angel food cake. "If there's time, I use a boxed mix to bake the cake," she adds.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Place pie filling in a bowl; fold in whipped cream., Cut cake into two horizontal layers. Place bottom layer on a serving plate; top with 1 cup lemon mixture. Top with a second cake layer. Frost top and sides of cake with remaining lemon mixture. Chill for 15 minutes or until serving. Refrigerate leftovers.
Nutrition Facts : Calories 172 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 202mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
BLUEBERRY LEMON TRIFLE
A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven-this trifle doesn't require baking. -Ellen Peden, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 14 servings.
Number Of Ingredients 6
Steps:
- Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt. , In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries and, if desired, lemon and mint.
Nutrition Facts : Calories 230 calories, Fat 4g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 235mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
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-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 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!
BLUEBERRY-LEMON SECRET TUNNEL CAKE
No engineering degree required to build this secret tunnel cake! Start with prepared angel food cake-and end with a treat for blueberry and lemon lovers.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Place cake on serving plate. Cut a 3/4-inch-thick horizontal slice from top of cake; set aside. With small knife, cut a 1-inch-wide and 1-inch-deep tunnel inside center of cake, being careful to not cut through to bottom or side of cake. Remove cutout and reserve for other use. (See tip.)
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough cold water to ice to measure 3/4 cup; stir into gelatin until ice is completely melted. Remove 1/2 cup gelatin; pour into separate medium bowl. Add COOL WHIP; stir with whisk until blended. Refrigerate 10 to 15 min. or until thick enough to spread.
- Meanwhile, refrigerate remaining plain gelatin 5 to 10 min. or until thickened. Stir in 3/4 cup blueberries; spoon into tunnel of cake. Replace top of cake. Frost cake with reserved thickened COOL WHIP mixture. Top with the remaining blueberries just before serving.
Nutrition Facts : Calories 170, Fat 3 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 290 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 30 g, Protein 3 g
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
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
Posted in response to a request on the message boards for a Cooking Light Magazine Blueberry dessert recipe.
Provided by Malriah
Categories Dessert
Time 1h
Yield 1 cake, 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 318.8, Fat 0.4, Sodium 228.7, Carbohydrate 72.7, Fiber 1.1, Sugar 55.5, Protein 7.2
More about "blueberry lemon angel food cake recipes"
BLUEBERRY LEMON ANGEL FOOD CAKE - SATORI DESIGN FOR LIVING
From satoridesignforliving.com
Servings 8Estimated Reading Time 3 minsCategory DessertTotal Time 15 mins
- 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.
LEMON BLUEBERRY HEAVEN ON EARTH CAKE | 12 TOMATOES
From 12tomatoes.com
BLUEBERRY LEMON HEAVEN DESSERT - I AM BAKER
From iambaker.net
BLUEBERRY LAVENDER ANGEL FOOD CAKE - THE KITCHEN …
From thekitchenmccabe.com
BLUEBERRY ANGEL FOOD CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BLACKBERRY ANGEL FOOD CAKE RECIPE (JUST 2 INGREDIENTS)
From diythrill.com
LEMON BERRY ANGEL FOOD CAKE RECIPE - BAKING FOR FRIENDS
From bakingforfriends.com
BLUEBERRY LEMON ANGEL DESSERT | THE BEST CAKE RECIPES
From thebestcakerecipes.com
LEMON BLUEBERRY TRIFLE A SIMPLE LIGHT AND REFRESHING DESSERT RECIPE!
From anaffairfromtheheart.com
LEMON BLUEBERRY SAUCE - THE WHOLESOME DISH
From thewholesomedish.com
BLUEBERRY LEMON ANGEL FOOD SHORTCAKE — ORCHARD NUTRITION
From orchardnutritioncenter.com
LEMON ANGEL FOOD CAKE WITH BLUEBERRY COMPOTE | JO’S RECIPE BOX
From josrecipebox.com
BLUEBERRY ANGEL FOOD CAKE WITH LEMON AND BLUEBERRY GLAZES
From bookscookslooks.com
BLUEBERRY ANGEL FOOD CAKE - THE BEST BLOG RECIPES
From thebestblogrecipes.com
ANGEL FOOD CAKE - CHEF LINDSEY FARR
From cheflindseyfarr.com
LEMON BLUEBERRY ANGEL FOOD CAKE ROLL | THE RECIPE REBEL
From youtube.com
LEMON BLUEBERRY CAKE - NO BAKE! - FED BY SAB
From fedbysab.com
BLUEBERRY-LEMON ANGEL FOOD CAKE RECIPE - MSN
From msn.com
BLUEBERRY ANGEL FOOD CAKE DESSERT | MEL'S KITCHEN CAFE
From melskitchencafe.com
LEMON BLUEBERRY TRIFLE RECIPE - AMANDA'S COOKIN'
From amandascookin.com
2 INGREDIENT ITEM LEMON ANGEL FOOD CAKE - SIZZLING EATS
From sizzlingeats.com
LEMON BLUEBERRY TRIFLE (+VIDEO) - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
CLASSIC ANGEL FOOD CAKE WITH BLUEBERRY LEMONGRASS SAUCE
From bakingamoment.com
LEMON BLUEBERRY HEAVEN ON EARTH CAKE – LIVE PLAY EAT
From liveplayeat.com
BLUEBERRY ANGEL FOOD CAKE RECIPE | MYRECIPES
From myrecipes.com
BLUEBERRY LEMON ANGEL FOOD CAKE RECIPE: OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
BLUEBERRY ANGEL FOOD CAKE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
BLUEBERRY ANGEL CAKE | SUSAN BRANCH BLOG
From susanbranch.com
LEMON ANGEL FOOD CUPCAKES WITH FRESH BLUEBERRY COMPOTE
From yourmarketingbff.com
BLUEBERRY LEMON CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
LEMON ANGEL FOOD CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
BLUEBERRY ANGEL FOOD CAKE — HONEY BLONDE
From thehoneyblonde.com
BLUEBERRY ANGEL DUMP CAKE | LOVEFOODIES
From lovefoodies.com
LEMON ANGEL FOOD CAKE FROM BOX MIX - RECIPESCHOICE
From recipeschoice.com
2 INGREDIENT BLUEBERRY ANGEL FOOD CAKE - SIZZLING EATS
From sizzlingeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love