I wanted to reshare one of my favorite recipes from the archives! Originally posted in 2017 – this easy Angel Food Cake with Blueberries and Lemon Cream is a beautiful dessert for Easter or Mother’s Day! Made easier with store bought angel food cake (or make your own) is light and fresh and delicious. We will be on the beach for Spring Break and although I won’t be making this for Easter this year, you better believe I’ll be making it for myself for Mother’s Day. I love angel food cake and this recipe is a hit.
Angel Food Cake with Blueberries and Lemon Cream
Ingredients
- angel food cake
- heavy whipping cream (1 pint, I use 3/4 of the bottle, you’ll have leftovers)
- 2 lemons
- cane sugar
- 1 egg white
- blueberries (1 small package)
- mint
Using a Kitchen Aid mixer (or a whisk but it will take a little longer!), whisk heavy whipping cream until almost fluffy. Zest a lemon and set aside. Add 2 tablespoons of cane sugar and the juice of one lemon. Continue mixing until light and fluffy. Add the zest and mix with a spatula. Taste to see if more sugar needs to be added, depending on your preference.
Frost the angel food cake and fill in the hole with the whip cream. I like to do this roughly because I like to see the cake peak through. Cover the top with blueberries leaving a few spaces here and there. Set aside 10-12 blueberries, coat in egg whites and then cover in cane sugar. Place these randomly throughout top of cake (as shown above). Sprinkle with lemon zest and add a few small mint leaves (I usually do this but forgot mint!).
){kind=link}