Blueberry & Lemon Angel Cake

Like many, I love to take advantage of cooking and baking with seasonal ingredients.  I made this light and delicious angel food layer cake last week using local blueberries, lemon zest and real whipped cream.  It was divine!   I honestly just made the recipe up as I was going along, using fresh ingredients I had on hand in the kitchen but it turned out so delicious {and pretty!} I thought I would share it here!

I started with a box mix of angel food cake (feel free to make your own from scratch if you have the time and an abundance of egg whites ;).  Using just 1/2 of the prepared cake mix, I baked the cake in a jelly roll pan for about 15 minutes, until the edges and the top of the cake were starting to brown.

While the cake was in the oven, I prepared several heaping cups of fresh blueberries by crushing them slightly with a potato masher and adding the juice of 2 large lemons and 1/3 cup of sugar to slightly sweeten.

After the cake came out of the oven, I immediately freed it from the hot pan to cool.

I poured 1 pint of real whipping cream in my mixer and whipped on medium-high speed until the cream became soft, billowy, delicious whipped cream.  Warning, if you leave the cream whipping for too long (to say, change a baby’s diaper) you will have butter.  This may or may not have happened to me once.

Then, cutting the cake into 4 equal flat layers, I assembled the layers: cake, whipped cream, 1/4 of the blueberry mixture and 1/4 of the prepared lemon zest.

Repeating four times, I finished by topping the cake with powdered sugar and more fresh blueberries.

Fairly simple and incredibly delicious.  Wynn enjoyed making this cake along with me!  As an alternative, you could easily make this cake a jelly roll.  Instead of cutting the cake base into four layers, just top the whole cake rectangle with whipped cream, berries and zest and roll together!


What treats have you been making with fresh summer ingredients?

 Blueberry & Lemon Angel Cake

1 box of angel food cake mix

2 large lemons; zest and juice

3 cups of fresh blueberries

1/3 cup of sugar

1 pint of whipping cream

powdered sugar for decorating


  1. This looks heavenly! I may have to try it with some of the 15#s of berries I picked on Saturday.

  2. Looks delicious! I haven’t used any fresh summer ingredients, but I did bake my husband a German chocolate cake from scratch (the only cake he will eat), and Pioneer Woman’s Oatmeal Whoopie Pies. That’s horrible when just chocolate won’t satisfy the craving!

  3. Hi Erin! This looks SO delicious.
    PS. Since you’ve redone your site (I LOVE IT!) your posts haven’t been updating in my “Blogs I’m Following” thingy…I was so surprised when I visited and you’ve been posting all summer…I thought maybe you took the summer off.
    Hope you are feeling well..we’re almost to the end!

  4. This looks heavenly! These photos really capture the dessert, now I want some! 🙂

    I finally popped over from Pinterest because I realized the link to your blog from mine must be old, it was showing a really old post from a while ago otherwise I would have been over here reading away! Now I’m going to catch up on your posts!


  5. this looks amazing! I’ve never thought of making an angel food cake in a jelly roll pan. Next time I need to make dessert, I’m making this!

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