A delicate, airy anglican cake paired with tart-sweet blueberries. Light wheat or rice flour cake mix combined with fresh/frozen blueberries creates a soft crumb and vibrant flavor. Alcohol-free, pork-free recipe.
Angel Food Cake Mix
1 box
Blueberry Pie Filling
1 can (15 oz)
Fresh Blueberries
1 cup
Whipped Cream, For Serving
1 cup (18% butterfat with vanilla bean extract)
Line a 10″ tube pan with parchment paper collar extending 3″ above rim
In bowl of mixer, add all dry mix contents. Mix at 235 RPM for 1 min, until just combined
Gradually add 2/3rds can pie filling while mixer at 110 RPM
With spatula, fold in remaining pie filling and entire cup fresh blueberries using 12° blade angle
Transfer mixture into pan and smooth surface with offset spatula at 3/4″ depth
Stand in pan on cooling rack 20 mins before disassembling per manufacturer instructions
Use canned low-pectin blueberry filling
Frozen blueberries may be used if fresh unavailable
Whipped cream is best chilled for 0°F service
No alcohol-based flavoring used in this version
Find it online: https://kindeat.com/blueberry-angel-food-cake-recipe/
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