Ingredients

1 ½ cups egg whites (room temperature)

1 ½ teaspoons cream of tartar

1 ½ cups granulated sugar, divided

1 cup cake flour, sifted

1 tablespoon all-purpose flour (for coating blueberries)

1 cup fresh blueberries

1 tablespoon fresh lemon zest

1 teaspoon vanilla extract or lemon extract

¼ teaspoon salt

Instructions

Step 1: Preheat your oven to 350°F (175°C). Prepare an ungreased 10-inch tube pan; do not grease or flour it.

Step 2: In a medium bowl, sift together the cake flour, ½ cup granulated sugar, and salt. Sift at least 3-4 times for a light, lump-free mixture, then set aside.

Step 3: In a large, clean, grease-free bowl, beat the room temperature egg whites on medium speed until foamy. Add the cream of tartar and increase speed to medium-high.

Step 4: Gradually add the remaining 1 cup sugar, 1–2 tablespoons at a time, beating until stiff, glossy peaks form.

Step 5: Fold in the lemon zest and vanilla or lemon extract gently.

Step 6: Gently fold one-third of the sifted flour mixture into the egg whites using an upward motion. Repeat with remaining flour mixture in two additions, folding carefully to avoid deflating the batter.

Step 7: Toss the blueberries with the tablespoon of all-purpose flour to coat lightly. Fold the blueberries gently into the batter.

Step 8: Spoon the batter into the prepared tube pan, spreading evenly. Run a knife through the batter to remove air pockets.

Step 9: Bake for 35-45 minutes until the cake is golden, springs back to the touch, and a skewer comes out clean.

Step 10: Immediately invert the pan to cool for 1½ to 2 hours to prevent collapse.

Step 11: Once cooled, loosen the edges with a thin knife and invert the cake onto a serving plate. Slice with a serrated knife and enjoy.

Tips & Variations

Use room temperature egg whites for best volume—warming cold whites in a bowl of warm water helps if you forget.

Ensure all bowls and utensils are spotless and grease-free to help egg whites whip properly.

Coat blueberries in flour to prevent them from sinking during baking.

Try substituting lime or orange zest for lemon zest for a different citrus flavor.

For a lemon glaze, mix powdered sugar with lemon juice and a touch of zest to drizzle over the cake.

Storage

Store the cake at room temperature in an airtight container or wrapped tightly for 2-3 days. Refrigerate if your kitchen is warm or if the cake has fresh fruit toppings, keeping it well covered to prevent drying, for up to 5 days. You can freeze the whole cake wrapped tightly or slice and wrap portions individually; frozen cake keeps for 2-3 months. Thaw at room temperature before serving, avoiding microwave reheating to preserve texture.

FAQs

Can I use frozen blueberries instead of fresh?

It’s best to use fresh blueberries because frozen ones release extra moisture that can weigh down the delicate batter and make the cake soggy.

Why must the cake pan remain ungreased?

Angel food cake batter needs to cling to the sides of an ungreased pan to climb and rise properly, creating its signature tall, airy structure. Greasing prevents this and results in a flat cake.