Lemon Blueberry Angel Food Cake Recipes

LEMON CREAM AND BLUEBERRY ANGEL FOOD CAKE

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.

BLUEBERRY-LEMON ANGEL FOOD CAKE RECIPE

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.

BLUEBERRY ANGEL DESSERT

Steps:

• In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9-in. dish; top with pie filling. Refrigerate, covered, at least 2 hours 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.

BLUEBERRY LEMON ANGEL FOOD CAKE

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!

OUTRAGEOUS LEMON BERRY TRIFLE

Steps:

• Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
• Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
• Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.

BLUEBERRY LEMON TRIFLE

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.

LEMON-BLUEBERRY ANGEL LUSH

Steps:

• Beat pudding mix, lemon zest and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate 5 min. or until thickened.
• Stir 1 cup blueberries into pudding mixture. Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
• Refrigerate 1 hour. Top with remaining blueberries just before serving.

BLUEBERRY ANGEL FOOD CAKE

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.

BLUEBERRY ANGEL FOOD CAKE

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.