To Read More, Click On The Recipe Title
1 1/2 cups sugar, divided
1 cup sifted cake flour
12 large egg whites (about 1 1/2 cups)
1 1/4 tsps cream of tartar
1/2 tsp salt
1 tsp vanilla
1 1/2 cups fresh or frozen blueberries ( I used frozen)
1 cup powdered sugar
3 tbls fresh lemon juice
Preheat oven to 375 degrees
Sift together 1/2 cup sugar and 1 cup flour
In a large bowl, beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 1 cup sugar, 2 tbls at a time, beating until stiff peaks form.
Sift flour mixture over egg mixture, 1/4 cup at a time, fold in. Fold in vanilla and blueberries. Roll blueberries in flour before folding into the batter so they don’t sink to the bottom! Combine 2 tbls flour and lemon rind, toss to coat. Sprinkle over egg mixture, fold in.
Spoon the batter into an ungreased 10 inch tube pan, spreading evenly. Break air pockets by cutting throught the batter with a knife. Bake at 375 degrees for 40 minutes or until cake springs back when touched. Loosen the cake from the sides of the pan using a narrow metal spatula. Invert cake ontp plate.
Prepare the glaze:
Combine powdered sugar and lemon juice in a small bowl, stir well with a wire whisk. Drizzle over cake.