This Blueberry Angel Food Cake looks like an ordinary cake until you slice it and see that extraordinary color! Angel food cake is a light, fluffy treat that makes me think of Summer. I love pairing the cake with fresh berries, but this time I decided to add lovely berry flavor (and color!) to the cake itself.
Blueberry Angel Food Cake is soft and fluffy with a gorgeous purple hue and wonderful blueberry flavor! The flavor and color are thanks to freeze-dried blueberries--no food color here!
If you enjoy this recipe, check out my posts for Blueberry Curd Tart, Blueberry Cornmeal Pound Cake, and Blueberry Shortcake! I think you'll want to take a look at all the uses for Homemade Blueberry Sugar, too!
This is everything you need to make this recipe! Measurements for each of the ingredients are included in the recipe card, below.
Blueberry Angel Food Cake Ingredients
- Freeze-Dried Blueberries - For flavor and gorgeous color! Make sure to use *freeze-dried* blueberries, as they are free of moisture and will process into a powder along with the sugar.
- Sugar - For sweetness and keeps the cake moist.
- Cake Flour - Gives the cake structure. Cake flour is a must for this recipe! The texture of the cake won't be right (or could collapse completely) if you use another type of flour. Also be sure to sift your flour well before using!
- Cream of Tartar - To help the egg whites whip up as much as possible.
- Salt - To balance and enhance the flavors in the cake.
- Egg Whites - Provide the only leavening in the cake! If you need some ideas to use up all those leftover yolks, check out my post on Ways to Use Egg Yolks!
- Vanilla Extract - For flavor.
Whipped Cream Ingredients/Topping
- Heavy (Whipping) Cream - You can't make whipped cream without it! 🙂
- Powdered Sugar - For sweetness. I prefer using powdered sugar because it dissolves so well, and because the small amount of cornstarch in powdered sugar helps the whipped cream to hold its shape for longer.
- Vanilla Bean Paste - For flavor and gorgeous vanilla bean flecks in the whipped cream! If you prefer to substitute, you can use an equal measure of vanilla extract.
- Fresh Blueberries - To serve alongside the cake. These are optional, but I like the fresh blueberry flavor, and that when someone walks up to the cake it's clear what the purple flavor is!
Here are step-by-step instructions on how to make this delicious cake! More detailed instructions are included in the recipe card, below.
How to Make Blueberry Angel Food Cake
- Pulse the sugar and freeze-dried blueberries in food processor until fruit is powdered.
- Sift flour and ½ cup blueberry sugar into a bowl.
- Combine egg whites, salt, and cream of tartar in a mixer bowl and beat to firm peaks.
- Gradually add remaining blueberry sugar to egg white mixture and beat until thick and shiny.
- Add vanilla extract. Beat one more minute.
- Sift ¼ of flour mixture into mixer bowl and carefully fold in, being cautious not to deflate the egg white mixture. Once fully combined, repeat with the remaining flour mixture in three more additions.
- Pour batter into an *ungreased* pan, then bake until top of cake springs back when touched. Invert pan and allow to cool completely.
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How to Make Whipped Cream
- Combine all whipped cream ingredients and whip until the cream thickens and forms peaks.
- Serve the cake with the whipped cream and fresh blueberries, if desired.
Top Tips for Making Angel Food Cake
If you've never made an angel food cake before, don't let it intimidate you! There are just a few rules that you need to follow in order to have it turn out.
1) You need to use cake flour. The texture of the cake won't be right (or could collapse completely) if you use another type of flour. Make sure the flour is well sifted before using it, so that you can avoid lumps.
2) You must make sure that you whip the egg whites sufficiently. Using fresh, *room temperature* egg whites will get you the best results!
3) You need to be veeeery gentle when folding in the dry ingredients.
4) Do NOT grease the pan! Greasing the pan for an angel food cake will make it more difficult for the cake to rise in the pan, and your cake will likely collapse!
5) The cake needs to cool upside down. Angel food cakes are so light, they must be cooled upside down to prevent collapse after baking! Angel food cake pans have small feet on them that allow you to invert the pan. If you do not have feet on your pan, invert the cake pan on a wire rack to cool.
Frequently Asked Questions
Yes! Wrapped well, angel food cake will keep in the freezer for up to 6 months.
Angel food cake doesn't contain butter or oil like other cakes, so it will dry out quickly. Because of this, it's best to freeze the cake soon after it has completely cooled. Even better, if you don't need the cake to remain whole, sliced will keep better than a whole cake. Just slice the cake, wrap the slices, and place the slices in an airtight container.
To thaw, just place the cake in the refrigerator for a few hours (thawing will take less time if you've cut the cake into slices). Once the cake has been thawed, I don't suggest refreezing it.
Fresh egg whites are best for angel food cake! Since the egg whites are the only leavening in the cake, you want to make sure you get the best rise you can out of them. Boxed or previously frozen egg whites will not whip up to the same volume as fresh egg whites, and your cake will be shorter.
Check out my post Recipes Using Egg Yolks! The post has not only recipes to use them up, but also information on storing them to use later!
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Blueberry Angel Food Cake
Angel Food Cake
- Preheat oven to 350° F. In the bowl of a food processor, pulse the sugar and freeze-dried blueberries (see note) until thoroughly combined. Set aside.
- Sift flour and ½ cup blueberry sugar into a medium bowl. Set aside.
- Combine egg whites, salt, and cream of tartar in a mixer bowl. Using the whisk attachment, beat mixture on medium-high until firm peaks form.
- Reduce mixer to medium and gradually add remaining blueberry sugar. Beat on high speed until thick and shiny.
- Add vanilla extract. Beat on high speed one more minute.
- Sift ¼ of flour mixture into mixer bowl and carefully fold in with a spatula, being cautious not to deflate the egg white mixture. Once fully combined, repeat with the remaining flour mixture in three more additions. Ensure that the mixture is completely combined, with no unmixed dry ingredients.
- Pour batter into an *ungreased* 10-inch tube pan, preferably an angel food cake pan with small feet (see notes). Smooth top of the batter.
- Bake 30-35 minutes, or until top of cake springs back when touched. Invert pan on counter or cooling rack (see note), and allow to cool completely. Run a thin knife around the cake to remove it from the pan.
For Whipped Cream
- Pour cold heavy cream, powdered sugar, and vanilla bean paste (see note) in the bowl of a stand mixer fitted with the whisk attachment. Start the mixer on low speed, and gradually increase the speed to high. Whip until the cream thickens and forms peaks.
- Serve the cake with the whipped cream and fresh blueberries, if desired.Enjoy!
Nutrition information is provided as a courtesy and is only an estimate.