Blueberryangelfoodcake Recipes
BLUEBERRY ANGEL FOOD CAKE
Make and share this Blueberry Angel Food Cake recipe from Food.com.
Provided by sheila
Categories Dessert
Time 13m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In large bowl beat the cream cheese and sugar.
- Fold in whipped topping and cake cubes.
- Spread evenly into an ungreased 13 x 9-inch pan.
- Top with pie filling.
- Cover and refrigerate for about 2 1/2 hours.
- Cut into squares.
Nutrition Facts : Calories 859.2, Fat 23.4, SaturatedFat 16.6, Cholesterol 41.6, Sodium 482.1, Carbohydrate 156.6, Fiber 5.3, Sugar 123.5, Protein 8.2
BLUEBERRY ANGEL FOOD CAKE
Posted in response to a request on the message boards for a Cooking Light Magazine Blueberry dessert recipe.
Provided by Malriah
Categories Dessert
Time 1h
Yield 1 cake, 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 318.8, Fat 0.4, Sodium 228.7, Carbohydrate 72.7, Fiber 1.1, Sugar 55.5, Protein 7.2
LEMON CREAM AND BLUEBERRY ANGEL FOOD CAKE
Chill out with vanilla pudding infused with lemon zest in this Lemon Cream and Blueberry Angel Food Cake. This blueberry angel food cake is a cinch!
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 10 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 180, Fat 3.5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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