Blueberry Angel Cake
This light and fluffy Blueberry Angel Cake is the perfect American dessert. Easy to make using a cake mix, filled with juicy blueberries and topped with whipped cream. A heavenly treat for any occasion!
Equipment
- 10-inch tube pan
- Mixing Bowl
- Whisk or hand mixer
Ingredients
- 1 box angel food cake mix
- 1 1/4 cups water
- 1 cup fresh or frozen blueberries
- 1 1/2 cups heavy whipping cream or 1 tub Cool Whip
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- lemon zest optional, zest of 1 lemon
- extra blueberries for garnish
Instructions
- Preheat oven to 350°F.
- Prepare cake mix with water as directed on box.
- Gently fold in blueberries.
- Pour into ungreased 10-inch tube pan.
- Bake for 35–40 minutes, until top is golden.
- Invert pan and cool upside down completely.
- Whip cream with sugar and vanilla until soft peaks form.
- Remove cake from pan, top with whipped cream and garnish.
- Slice, serve, and enjoy!
Notes
Store leftovers in fridge up to 3 days. Use lemon zest for a citrusy twist. Don’t grease the pan — it needs to climb!