If you’re looking for a dessert that feels elegant, tastes heavenly, and doesn’t weigh you down, this Angel Food Cake with Blueberry Topping is a must-try. It’s one of those classic recipes that never goes out of style—fluffy, cloud-like cake paired with a tangy-sweet blueberry sauce and finished with a touch of fresh mint. Light, beautiful, and completely irresistible.
Whether you’re hosting a spring brunch, planning a summer cookout, or just craving something sweet and fresh, this cake has you covered. It looks fancy enough for guests but is simple enough to whip up on a weeknight if you’ve got a few basics in your pantry. And if you’ve never made angel food cake from scratch before, don’t worry—I’m walking you through it step by step.
With just a few key ingredients and a bit of patience, you’ll end up with a showstopper dessert that’s perfect for topping with berries, whipped cream, or even a scoop of vanilla ice cream. But for this recipe, we’re keeping it classic with a homemade blueberry sauce that’s as easy as it is delicious.
Let’s get started with the essential steps to creating the perfect angel food cake.
Ingredients You’ll Need
For the Cake:
- 1 cup (about 10 large) egg whites, room temperature
- 1½ cups granulated sugar, divided
- 1 cup cake flour, sifted
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
For the Blueberry Sauce:
- 1 cup fresh blueberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- ¼ cup water
For Garnish:
- Additional fresh blueberries
- Fresh mint leaves
STEP 1: Preheat & Prep the Pan
First things first—preheat your oven to 350°F (175°C). You’ll also want to grab your angel food cake pan. It’s really important that this pan is completely clean and grease-free. Even the slightest trace of grease can prevent the egg whites from rising properly, so skip the nonstick spray this time.
If you’re using a tube pan with removable sides, even better—it’ll make releasing the cake much easier once it’s baked and cooled.
STEP 2: Beat the Egg Whites
Place your egg whites into a large, dry mixing bowl. The bowl must be free of any oil or residue, as fat will prevent the egg whites from whipping up correctly.
Start beating the egg whites on medium speed until they become foamy. Then add:
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
Continue beating until soft peaks form—the mixture should hold its shape slightly but still fall over when the beater is lifted.
STEP 3: Add Sugar & Extracts
Once soft peaks have formed, start adding ¾ cup of granulated sugar slowly, just a few tablespoons at a time. Increase the mixer speed to high and keep beating until the egg whites form stiff, glossy peaks. This means they should stand upright when you lift the beaters and have a smooth, shiny texture.
After the sugar is fully incorporated, gently fold in:
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, but adds a beautiful flavor)
Use a spatula to fold—don’t stir—so you don’t deflate the volume you’ve just worked so hard to build.
STEP 4: Fold in the Flour
In a separate bowl, sift together 1 cup of cake flour and the remaining ¾ cup of sugar. This step lightens the flour and ensures it blends evenly with the egg whites.
Gently fold the flour-sugar mixture into the egg white mixture in three additions. Use a light hand and a rubber spatula, folding just until no streaks remain. It’s important to do this carefully so you don’t lose all the air you’ve whipped into the egg whites.
Irresistible Angel Food Cake Desserts with Blueberry Topping – Baking, Cooling & Making the Sauce
Now that you’ve created a perfectly fluffy angel food cake batter, it’s time to bake it up into that classic light, golden cake we all love. This step is where all your careful folding and whipping pays off. And while the cake is in the oven doing its thing, you’ll have just enough time to whip up a quick blueberry sauce that’s bursting with flavor.
This part of the recipe is straightforward, but timing and technique matter—especially when it comes to cooling the cake properly and preventing it from collapsing. So let’s walk through the next steps to finish building this beautiful dessert.
STEP 5: Bake
Pour the batter into your ungreased angel food cake pan, smoothing out the top gently with a spatula.
Bake in a 350°F (175°C) oven for 35 to 40 minutes, or until:
- The top is golden brown
- A toothpick inserted into the center comes out clean
- The cake feels springy to the touch
Avoid opening the oven door too early—angel food cake needs steady heat to rise and set properly.
STEP 6: Cool Upside Down
As soon as the cake comes out of the oven, invert the pan immediately. This step is critical for keeping the cake from collapsing as it cools.
If your pan has feet, you can set it directly on the counter upside down. If it doesn’t, carefully invert it over a glass bottle or funnel, using the center tube for balance.
Let the cake cool completely in this position—this usually takes about 1 hour. Hanging it upside down helps the structure set while maintaining that light, fluffy height.
STEP 7: Prepare Blueberry Sauce
While the cake is cooling, you can make the simple blueberry topping that brings this dessert to life.
In a small saucepan over medium heat, combine:
- 1 cup fresh blueberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- ¼ cup water
Stir everything together and cook, stirring frequently, for about 5 minutes, or until:
- The blueberries begin to burst
- The mixture thickens into a pourable sauce
You’ll notice the sauce turning glossy and deep purple as it comes together. Once thickened, remove it from the heat and let it cool slightly.
This sauce can be served warm or at room temperature and is perfect for spooning over slices of the fluffy angel food cake.
STEP 8: Serve
Once the cake has cooled completely, run a thin knife around the edges of the pan and the center tube to loosen it.
Gently lift or slide the cake out of the pan and place it on a serving platter.
To serve, spoon the cooled blueberry sauce over the top, letting it drip down the sides. Garnish with additional fresh blueberries and a few fresh mint leaves for a bright, fresh finish.
Use a serrated knife to slice the cake carefully—its delicate texture can compress under a regular knife, so sawing gently gives the cleanest cuts.
Irresistible Angel Food Cake Desserts with Blueberry Topping – FAQs & Final Thoughts
There’s something timeless and refreshing about a perfectly baked angel food cake topped with a fruity, tangy sauce. It’s light yet indulgent, sweet but not too heavy—perfect for just about any occasion. Whether you’re serving it after a family dinner or bringing it to a special gathering, this cake always leaves a lasting impression.
Before we close things out, here are some frequently asked questions to help you troubleshoot, customize, and enjoy this recipe to the fullest.
1. Why does angel food cake need to cool upside down?
Angel food cake rises and sets thanks to the structure formed by whipped egg whites. If you let it cool right-side up, the delicate structure can collapse under its own weight. Cooling it upside down prevents that and helps it stay tall and fluffy.
2. Can I use frozen blueberries for the sauce?
Yes, you can! If using frozen blueberries, you don’t need to thaw them first. Just add a minute or two to the cooking time to account for the extra moisture.
3. Can I make the cake ahead of time?
Absolutely. Angel food cake stays fresh for up to 2 days at room temperature when wrapped tightly. You can also make the blueberry sauce ahead of time and refrigerate it until ready to use.
4. What’s the best way to slice angel food cake?
Use a serrated knife and a gentle sawing motion. A standard knife can compress the cake and tear it rather than slice cleanly.
5. What if I don’t have a tube pan?
A tube pan is ideal for angel food cake because of its shape and ability to cool upside down. If you don’t have one, you can try using a bundt pan in a pinch, but you may need to line the bottom with parchment and adjust cooling techniques. Keep in mind, though, results may vary.
6. Can I add other fruits to the topping?
Yes! Raspberries, blackberries, or even chopped strawberries work well with or in place of blueberries. You can also use a combination for a mixed berry sauce.
7. Is it okay to freeze angel food cake?
You can freeze the plain cake (without sauce) for up to two months. Wrap it tightly in plastic wrap and store in an airtight container. Thaw at room temperature before serving.
Final Thoughts: A Light and Elegant Dessert You’ll Make Again and Again
This Irresistible Angel Food Cake with Blueberry Topping is the kind of dessert that looks impressive but doesn’t require hours in the kitchen. With simple ingredients and a little patience, you’ll create a cake that’s airy, tender, and just the right amount of sweet.
The blueberry sauce adds a vibrant, fruity contrast to the fluffy cake, and the fresh berries and mint make for a beautiful presentation. Serve it on a warm afternoon, for a special brunch, or just because—it’s the kind of dessert that always feels like a treat.
If you try this recipe, let me know how it turned out! Did you stick with blueberries, or try your own variation? I’d love to hear how you made it your own. However you serve it, this cake is sure to earn a spot in your recipe rotation.
Until next time—happy baking!
Description
A wonderfully light and airy angel food cake crowned with a vibrant, sweet-tart blueberry compote. Perfectly springy, subtly vanilla-almond–flavored sponge meets juicy berries, making this dessert an elegant finish for any gathering.
For the Angel Food Cake
1 cup (120 g) cake flour
1¼ cups (250 g) granulated sugar, divided
12 large egg whites, at room temperature
1½ tsp cream of tartar
½ tsp salt
1 tsp pure vanilla extract
½ tsp almond extract
For the Blueberry Topping
2 cups (300 g) fresh or frozen blueberries
¼ cup (50 g) granulated sugar
1 Tbsp fresh lemon juice
1 tsp lemon zest (optional, for extra brightness)
1 Tbsp cornstarch
2 Tbsp water
Optional Garnish
Fresh mint leaves
Whipped cream
1️⃣ Preheat & prepare pan:
Preheat oven to 350 °F (175 °C).
Ensure an ungreased 10″ (25 cm) tube pan is clean and dry—oil will prevent cake from climbing the pan.
2️⃣ Sift dry ingredients:
3️⃣ Beat egg whites:
In a large, spotless bowl, use an electric mixer to beat egg whites, cream of tartar, and salt on medium speed until foamy (about 1–2 minutes).
Gradually add the remaining 1 cup granulated sugar, 1 Tbsp at a time, while continuing to beat. Increase speed to high and whip until stiff, glossy peaks form.
4️⃣ Add extracts & fold in flour:
Gently beat in vanilla and almond extracts just until combined.
Using a large spatula, sift one-third of the flour mixture over the meringue. Fold carefully (cut-and-fold) to incorporate—repeat with the remaining flour in two additions, folding until no streaks remain.
5️⃣ Bake the cake:
Pour batter into the ungreased tube pan, smoothing the top with a spatula.
Bake for 35–40 minutes, or until the top is golden and a skewer inserted near the center comes out clean.
6️⃣ Invert & cool:
Immediately invert the pan (use the pan’s feet or a wine bottle through the center tube) and let it cool completely, about 1–2 hours.
Once cooled, run a thin knife around the edges and center tube to release the cake.
7️⃣ Make the blueberry topping:
In a small saucepan over medium heat, combine blueberries, sugar, lemon juice, and zest. Cook, stirring occasionally, until berries release their juices (3–4 minutes).
In a small bowl, whisk cornstarch and water into a slurry. Stir the slurry into the blueberry mixture and cook 1–2 minutes more until thickened. Remove from heat and let cool slightly.
8️⃣ Serve:
Place slices of angel food cake on a platter. Spoon warm or room-temperature blueberry topping over each slice.
Garnish with fresh mint leaves and a dollop of whipped cream, if desired.
Notes
Flavor twists: Swap almond extract for lemon or orange extract, or fold in ½ tsp finely grated citrus zest into the meringue for a bright citrus aroma.
Fruit swaps: Replace blueberries with strawberries, raspberries, or mixed berries; adjust sugar to taste based on fruit sweetness.
Make-ahead: Bake and cool cake up to 24 hours in advance. Store uncovered at room temperature in a dry place; top with compote just before serving.
Gluten-free option: Use a 1:1 gluten-free baking flour blend in place of cake flour. The structure may be slightly more tender.
Texture tip: For maximum height and airiness, ensure no trace of yolk gets into the whites and that your mixing bowl and beaters are completely grease-free.
- Prep Time: 20 min
- Cook Time: 40 min