Blueberry Angel Food Cake

Angel food cake, appropriately named, is a godsend when it comes to big
family gatherings. Everyone likes it, almost no one is allergic to it,
and it
provides a light, sweet ending to what is too often a sloth-inducing
meal. Fresh
blueberries color the cake purple, and a citrusy glaze gives it a festive
feeling.

Cake:
1 1/2 cups sugar, divided
1 cup sifted cake flour
12 large egg whites (about 1 1/2 cups)
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
2 tablespoons sifted cake flour
1 tablespoon grated lemon rind

Glaze:
1 cup powdered sugar
3 tablespoons fresh lemon juice

Preheat oven to 375 . Sift together 1/2 cup sugar and 1 cup flour. In a
large bowl, beat egg whites with a mixer at high speed until foamy. Add
cream of tartar and salt; beat until soft peaks form. Add 1 cup sugar, 2
tablespoons at a time, beating until stiff peaks form. Sift flour mixture
over egg white mixture, 1/4 cup at a time; fold in. Fold in vanilla and
blueberries. Combine 2 tablespoons flour and lemon rind; toss to coat.
Sprinkle over egg white mixture; fold in. Spoon the batter into an
ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting
through batter with a knife. Bake at 375 for 40 minutes or until cake
springs back when lightly touched. Invert pan; cool completely. Loosen
the cake from sides of pan using a narrow metal spatula. Invert cake onto
plate. To prepare the glaze, combine powdered sugar and lemon juice in a
small bowl;
stir well with a whisk. Drizzle over cooled cake.

Yield: 8 servings (serving size: 1 slice)

Calories 297(1% From Fat); Fat 0.2g (Sat 0.0g,Mono 0.1g,Poly 0.1g);
Protein
6.6g; Cholesterol 0.0mg; Calcium 8mg; Sodium 232mg; Fiber 1g; Iron 1.1mg;
Carbohydrate 68.2g
Cooking Light



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