LEMON ANGEL FOOD CAKE WITH BLUEBERRY COMPOTE – Light and citrusy sponge cake smothered with warm blueberry compote and topped with whipped cream. This divine cake is a crowd pleaser!
Angel food cake is a frequently served dessert in my home. One of my daughters has requested the classic version often as her birthday treat. I learned to make it several years ago and have since forgotten where I first found the recipe.
I have recently been introduced to the idea of flavoring the cake with lemon and smothering it with warm blueberry compote. It’s perfect for blueberry lovers. The warm berries are a beautiful compliment to the light, fluffy cake.
I made Lemon Angel Food Cake with Blueberry Compote for my parents as a special treat few weeks ago. It was the first time we had shared a real meal together in over 1 1/2 years.
My dad is a huge fan of blueberries, and I wanted to make something he would enjoy since our dinner party was close to Father’s Day. He loved it! Well, we all did.
If you’re in the mood for the classic angel food cake, replace the lemon extract with almond extract and serve with fresh strawberries and whipped cream. You can never go wrong with the original.
Lemon Angel Food Cake with Blueberry Compote calls for blueberry preserves. My favorite brand of preserves to use is Bonne Maman. It has a cute gingham print on the lid and can be found in most grocery stores.
Here’s what you need to make Lemon Angel Food Cake with Blueberry Compote…
- Cake flour
- White sugar
- Salt
- Eggs whites
- Cream of tartar
- Vanilla extract
- Lemon extract
- Blueberry preserves
- Lemon
- Fresh blueberries
- Whipped Cream
Lemon Angel Food Cake with Blueberry Compote
LEMON ANGEL FOOD CAKE WITH BLUEBERRY COMPOTE - Light and citrusy sponge cake smothered with warm blueberry compote and topped with whipped cream. This divine cake is a crowd pleaser!
Ingredients
- 1 1/4 cups cake flour
- 1 3/4 cups white sugar
- 1/4 teaspoon salt
- 1 1/2 cups eggs whites
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 1/2 cups blueberry preserves
- Juice of 1 lemon
- 2 pints fresh blueberries
- Homemade Whipped Cream
Instructions
- In stand mixer, whisk measured egg whites until they form stiff peaks.
- Add the cream of tartar and extracts.
- Sift the flour, sugar and salt together (repeat sifting process 5 times).
- Gently fold the dry ingredients into the eggs whites, adding a little at a time and careful to not overmix.
- Pour ingredients into an ungreased 10 inch tube pan.
- Place the pan in the COLD oven.
- Turn the oven to 325.
- Cook for 50-60 minutes, or until the top is golden brown.
- Remove cake from oven and immediately invert it to cool.
- Once completely cool, remove from pan.
- For the compote: Heat the preserves in a small saucepan over low heat. Stir consitently until melted.
- Add the lemon juice and blueberries. Stir and heat through.
- Serve cake with warm compote and whipped cream.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 264Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 85mgSodium: 76mgCarbohydrates: 57gFiber: 1gSugar: 40gProtein: 4g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe source: Lemon Angel Food Cake, unknown; Blueberry Compote, adapted from Magnolia Table.
[…] you love blueberries? Try my Lemon Angel Food Cake with Blueberry Compote or Blueberry Cream Cheese […]