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Blueberry Angel Food Sheet Cake
This cake boasts the soft fluffiness that’s the signature of an angel food cake, but since it’s made in a sheet pan, it’s easier to serve to a crowd.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 24-30 1x
- Category: Bakery
Ingredients
Scale
- Cake
- 1 (16-ounce) box angel food cake mix
- Vegetable oil as needed for the cake mix
- Eggs as needed for the cake mix
- 1 cup fresh or thawed frozen blueberries
- 1 teaspoon all-purpose flour
- Glaze
- 1 cup fresh or thawed frozen blueberries
- 1 tablespoon granulated sugar
- 2 teaspoons grated lemon zest plus 1 tablespoon lemon juice
- 2 cups confectioners’ sugar
- 1/2 teaspoon vanilla bean paste or vanilla extract
Instructions
- For the cake: Preheat the oven and prepare the angel food cake batter according to the package directions. Pour the batter into an ungreased 12 × 18-inch rimmed baking sheet.
- In a small bowl, combine the blueberries and flour, then sprinkle the blueberries evenly over the batter. Bake for 25 to 30 minutes or until the cake is lightly golden. Let the cake cool in the pan.
- For the glaze: Combine the blueberries, granulated sugar, lemon zest and juice, and 2 tablespoons water in a small saucepan. Heat to a simmer and cook for 2 minutes. In a medium bowl, whisk the blueberry mixture with the confectioners’ sugar and vanilla until smooth. Pour the glaze over the cake. Slice and serve.
