Angel Food Cake with Lemon Curd and Blueberry Compote

There’s nothing quite like a homemade dessert that looks like it belongs in a bakery window. This Angel Food Cake with Lemon Curd and Blueberry Compote isn’t just a treat—it’s a show-stopper! The fluffy cake, rich lemon curd, and sweet-tangy blueberry compote come together beautifully, making this a dessert to remember.

It’s light yet indulgent, striking the perfect balance between tart and sweet. Whether it’s for a special celebration or just because, this cake is bound to wow your family and friends.

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Why You’ll Love This Recipe

• Fluffy & Light: The angel food cake is perfectly airy and rises beautifully in a tube pan.
• Tart & Sweet: The homemade lemon curd and blueberry compote bring the ultimate flavor combination.
• Impressive Presentation: With its glossy toppings and vibrant colors, this dessert steals the show.

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Ingredients

Here’s what you’ll need to create this masterpiece:

Angel Food Cake:

• 1 ¾ cups sugar
• ¼ tsp salt
• 1 cup cake flour, sifted
• 12 egg whites (room temperature)
• ⅓ cup warm water
• 1 tsp vanilla extract
• ½ tsp cream of tartar

Lemon Curd:

• 3 large eggs
• 1 cup lemon juice (use fresh lemons!)
• Zest of 2 lemons
• 1 cup sugar
• 1 tsp cornstarch
• 1 tsp vanilla extract
• 1 ½ sticks unsalted butter (cut into tablespoons)
• ⅛ tsp salt

Blueberry Compote:

• 1 ½ cups fresh blueberries
• 3 cups tart cherry juice
• 1 tbsp ground ginger
• 1 cup sugar
• Zest and juice of 2 oranges
• ¼ tsp salt
• 1 tsp cornstarch

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Step-by-Step Instructions

1. Make the Angel Food Cake

1. Preheat your oven to 350°F and position your oven rack in the middle.
2. Process the sugar in a food processor for 2 minutes to make it fine. Set aside half the sugar to mix with the sifted flour and salt.
3. In an electric mixer, beat egg whites, water, cream of tartar, and vanilla extract until foamy. Gradually add the remaining sugar and beat until you get medium peaks.
4. Fold in the flour mixture gently, ⅓ at a time. Do not overmix.
5. Spoon the batter into an ungreased tube pan (don’t grease the pan—it helps the cake rise). Bake for 45–50 minutes, or until a skewer comes out clean.
6. Once baked, invert the pan onto a bottle or stand to cool completely before removing the cake.

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2. Make the Lemon Curd

1. Combine eggs, lemon juice, zest, sugar, cornstarch, and vanilla in a saucepan over medium heat. Stir constantly until the mixture thickens.
2. Lower the heat and add the butter, a few tablespoons at a time, whisking until smooth and fully incorporated.
3. Strain the curd through a mesh sieve to ensure it’s silky smooth. Cool completely in the refrigerator before using.

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3. Make the Blueberry Compote

1. Add blueberries, cherry juice, ginger, sugar, orange zest, orange juice, and salt to a saucepan over medium heat. Simmer until reduced to about ⅓ inch of liquid in the pan.
2. Stir in cornstarch and cook for an additional minute to thicken.
3. Let the compote cool to room temperature.

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4. Assemble the Cake

1. Carefully remove the cooled angel food cake from the tube pan.
2. Spread a layer of lemon curd over the top and drizzle with blueberry compote.
3. For extra flair, garnish with fresh mint or additional lemon zest.

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Pro Tips

• Egg Whites: Make sure no yolks sneak into your whites, or they won’t whip properly.
• Don’t Grease the Pan: The cake needs to stick to the sides to rise tall and fluffy.
• Cooling: Let the cake cool upside down to maintain its structure.