This soft, airy Blueberry Angel Food Cake is bursting with juicy blueberries and couldn't be easier to make. It mixes together in about 5 minutes with 2 ingredients: cake mix and fresh or frozen berries (+ water). Top it with lemon whipped cream for a light and dreamy blueberry angel food cake dessert that tastes like summer anytime of year.
🎥Video: How to Make Blueberry Angel Food Cake
I’m a little obsessed with seeing how many flavors of angel food cakes I can make with a box of angel food cake mix. So far, I have orange, strawberry, chocolate, pumpkin, peach, and lemon angel food cakes.
But as a big, Big, BIG-time blueberry lover, this blueberry angel food cake is definitely one of my favorites. It's soft and moist, light and fluffy, full of sweet blueberry flavor, and so easy to mix together in 5 minutes with 2 simple ingredients. And one of them isn't blueberry pie filling.
It's pretty perfect as-is, but we also love it with lemon glaze or a big dollop of lemon whipped cream and fresh berries or peach compote.
❤️You're Going to Love This
- Light, fluffy dessert bursting with sweet blueberries -- no blueberry pie filling.
- Made with simple pantry staples. So easy, but no one will ever know.
- Perfect on its own or topped with homemade lemon whipped cream.
- Fast, easy blueberry cake with fresh or frozen blueberries.
- Impressive dessert that takes almost no effort, perfect for potlucks, showers, and brunches.
🫐Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Angel food cake mix. Use a 1-step, just-add-water angel food cake mix—I use Betty Crocker. If you’re looking for a good one, this roundup of the best angel food cake mixes breaks down a few top options.
- Blueberries. You can use fresh or frozen blueberries. Thaw frozen blueberries in the microwave until soft enough to mash.
- Lemon zest, optional. For a burst of fresh flavor, add a little bit of lemon zest to the cake batter.
🍓Substitutions or Variations
- Fresh or frozen fruit. Swap out blueberries for fresh or frozen mashed strawberries. Get my strawberry angel food cake recipe here.
- Canned fruit. Instead of the blueberries and water, use a 15 oz. can of undrainerd peaches or mandarin oranges in water. Check out my orange angel food cake and peach angel food cake recipes.
🥣How to Make Blueberry Angel Food Cake
Step 1: Mash blueberries. Mix cake mix, mashed blueberries, and water in a large bowl until fluffy.
Step 2: Pour batter into an ungreased angel food cake pan. Run a knife through the batter to prevent air bubbles.
Step 3: Bake at 350 for 30-35 mintues until the top is golden brown with dry cracks. Invert cake and cool upside down.
Step 4: Serve with lemon whipped cream or Cool Whip and fresh fruit.
👉Top Tip: For less mess, mash blueberries in a glass measuring cup or a small bowl with tall sides. Pierce them first with a fork to keep the juice from squirting out, then mash with the back of the fork.
☑️Tips
- Soften fresh berries in the microwave for 30 seconds to make them easier to mash.
- Thaw frozen blueberries until they are soft enough to easily mash.
- To remove an angel food cake from the pan, run a butter knife around the sides of the pan and center tube. Lift out the center section. Run your knife along the bottom to release the cake.
🎁Storage
- Store leftover cake in an airtight container or wrapped in plastic wrap for a day or two at room temperature or up to one week in the refrigerator.
- An extra large cake carrier is a handy way to store and transport angel food cakes to holidays and parties. The one I have from Costco is no longer available. Here's a highly rated cake carrier at Amazon worth checking out.
- Freeze the cake whole or individual slices wrapped in plastic wrap and again in aluminum foil or in a freezer bag.
❓FAQs
Yes! You can use frozen blueberries. Thaw them until they're soft enough to mash.
Angel food cake mix works well with small or soft fruits like blueberries, strawberries, or crushed pineapple. Avoid very juicy or heavy fruits, which can weigh down the batter.
Cool the cake upside down (in the pan) to help it hold its structure. Don’t grease the pan. As the angel food cake rises, it needs to cling to the sides of the pan.
Lemon whipped cream is a perfect match, but you can also serve it with vanilla Greek yogurt, a dusting of powdered sugar, or a drizzle of lemon glaze.
It’s not recommended—traditional bundt pans are often greased, which prevents the cake from rising properly. Also, it might be challenging to release the soft cake from all those nooks and crannies. Use an ungreased tube pan, two 9-inch loaf pans, or even a 9 x 13 pan instead.
🎂 Try These Angel Food Cake Recipes Next!
If you’re as wild about angel food cake as I am, you’ve got to check out these other dreamy versions:
- 🍓 Strawberry Angel Food Cake. Light, fluffy, and bursting with fresh strawberry flavor.
- 🍋 Lemon Angel Food Cake Roll. Rolled with a fluffy lemon filling that’s bright and tangy.
- 🍫 Chocolate Angel Food Cake. Rich cocoa flavor with that same airy texture you love.
- 🍑 Peach Angel Food Cake. Sweet, summery peaches folded right into the batter.
- 🍊 Orange Angel Food Cake. Bright, sweet, citrus flavor. Delish with orange whipped cream!
- 🎃 Pumpkin Angel Food Cake – Fall-spiced and still surprisingly light and the best maple cinnamon glaze ever.
🎆More Delicious Desserts
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📖 Recipe
2-Ingredient Blueberry Angel Food Cake
Ingredients
- 16 oz. box angel food cake mix 1-step, just-add-water type
- 9-10 ounces blueberries, fresh or frozen (thawed) for 1 cup of mashed blueberries
- ¾ cup water
- 1 teaspoon lemon zest, optional
- lemon whipped cream, for serving
Instructions
Blueberry Angel Food Cake
- Move the oven rack to the lowest position to make room for the angel food cake pan. Preheat oven to 350.
- Mash the blueberries with a fork (see notes for tips). You need one cup of mashed blueberries. Mix the cake mix, mashed blueberries, water, and lemon zest (if using) in a very large mixing bowl on low speed for 30 seconds, then on medium speed for 1 minute.
- Pour the batter into an ungreased tube pan. Run a thin knife through the batter to prevent air pockets. Bake for 30-35 minutes until the top is golden brown with dry cracks and the internal temperature reads 206.
- Immediately invert the pan and let cake cool upside down, about 2 hours. Serve with lemon whipped cream and fresh blueberries.
Notes
- Soften fresh berries in the microwave for 30 seconds to make them easier to mash.
- Thaw frozen blueberries until they're soft enough to mash.
- For less mess, mash blueberries in a glass measuring cup or a small bowl with tall sides. Pierce them first with a fork to keep the juice from squirting out, then mash with the back of the fork.
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