Blueberry Lemon Angel Food Cake is a light spongy cake topped with fresh blueberries
complimented with a hint of lemon flavored icing.
“This post has been sponsored by The Coca-Cola Company. All thoughts and opinions are my
own.”
I am super crazy for blueberry desserts such as this Apple Blueberry Galette! It’s my favorite! Adding lemon to anything blueberry makes me think of all things spring!
We still have snow on the ground so I am finding spring through what comes out of my kitchen until I can see grass on the ground!
Working from home I find myself often stuck at my desk and not spending too much time moving around. Because I do this, I also end up not drinking enough water in my day.
The way I combat that is making sure I have a bottle of water next to me at all times. This keeps me hydrated and feeling better.
Within the last two years I started drinking sparkling water! I used to not like it AT ALL! Now I’m obsessed. I used to crave soda products but now I no longer do because I am drinking sparkling water daily. I still get my carbonation but without the sugar! It’s a win win for me!
My favorite smartwater® is now available in sparkling at Sam’s Club. And sparkling better than before!! It’s PURE, it’s CRISP, it’s DELICIOUS. smartwater®at a great price!
To make this recipe I went super simple. At Sam’s Club I bought some fresh blueberries and lemons and added them to an angel food cake mix.
This was a simple delicious dessert that was ready in about 40 minutes from start to finish!
I will tell you that you can control the amount of sweetness this cake has by how much of the icing you put on this cake. If you want to keep it on the less sweet side just top it with some lemon zest and skip the icing! It is still delicious either way!
I’d love to know you favorite way to enjoy smartwater®! ENJOY!
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Blueberry Lemon Angel Food Cake
Ingredients
- 1 angel food cake mix
- 1 1/4 cups smartwater® sparkling
- 1 cup blueberries
- 1/4 cup blueberries
- lemon zest
- For the icing:
- 1 1/4 cups powdered sugar
- 1 1/2 tablespoons lemon juice about 2 lemons
Instructions
- Preheat oven to 350 degrees F. Prepare bundt pan according to box instructions.
- In medium bowl add cake mix and water. Mix.
- Stir in 1 cup blueberries.
- Pour 1/4 cup blueberries in bottom of pan. Pour in cake mix.
- Bake for 25-30 minutes or until golden brown. Make sure to follow baking instructions according to cake mix instructions.
- In the meantime in small bowl whisk together powdered sugar and lemon juice.
- When cake is done and cooled, pour icing over cake.
- Top with lemon zest. Serve and ENJOY!
Notes
2pots2cook
Beautiful composition of all time favourite ingredients ! Shared !
Sherry
Looks wonderful, can it be made the day before? Refrigerate?
Nancy Piran
Yes!
Krista
Is the sparkling water a must or can I use regular water?
Nancy P.
I’m pretty sure you could use regular water but I haven’t tried it! Let me know how it goes! Thanks!
Cheryl Neace
Angel food cake mix does not give instructions for bundt pan and I have been reading disaster stories on getting it out of the pan. Can you help?
Nancy P.
I made this recipe twice and didn’t have a problem. I just made sure I really coated my pan with non stick cooking spray. Also overfilling your pan will cause a disaster. I would recommend only filling it 2/3 of the way full. Thanks Cheryl!
2pots2cook
Beautiful composition of all time favourite ingredients ! Shared !
Linda
Hello your cake looks beautiful I just made an angel food cake in a bundt pan and it didn’t work it overflowed to the top I salvaged it but I’m a little scared to use the bundt pan again yours seems to have come out beautifully what is your secret thank you
Nancy P.
I just made sure I didn’t overfill my bundt pan. Make sure the mix only goes to about 2/3 of the way full.
Elizabeth Ekedahl
Looks great!! Can I use a loaf pan? Don’t own a bundt pan please say yes?
Nancy P.
Yes! You can use a loaf pan, but you will need to use two. Make sure to pour batter 3/4 full. It will rise and could over flow, if filling to much.
Elizabeth Ekedahl
This looks sooo wonderful !! But I don’t own a bundt pan Please tell me I can bake in a loaf pan ??
Betty
Nancy P.
Hi Betty, I wish I could say yes but a loaf pan would be too small to hold all of the cake mixture. Angel Food Cake needs a large pan because it grows so much while it cooks. I would recommend only using 1/3 of the mixture in a loaf pan (hoping it doesn’t rise over the edges!) Hope that helps!
Elizabeth Ekedahl
Thanks Nancy I will give a whirl Hey I never know till I try I’ll let you know how it comes out???
Cindy
Definitely fill your bundt pan no more than 1/2 to 2/3 full when making this recipe! This should be stated in the recipe directions but is NOT. Like others, I ended up with a big mess in my oven when I filled the Bundrick pan with all the batter. So disappointing!!!
Baker
What are the measurements to the icing
Nancy P.
Hi! Thanks for your question, the measurements are in the recipe card but I labeled them better to see it. You’ll need 1 1/4 cups powdered sugar
1 1/2 tablespoons lemon juice, which is about 2 lemons. Whisk together and it’s ready!
Elaine Umbach
EPIC FAIL!!!
Made for my son’s birthday as he wanted something different. He loves blueberry lemon combination.
It started foaming as soon as I added the Smart Water and starting stirring.
Wish recipe would have said to only fill pan 1/3 to 1/2 full. It was way above the pan and when I took it out of the oven to cool and flipped it upside down, it literally fell out of the pan, I was smart enough to put foil on the counter which helped with the mess. Upset and frustrated, but since it was so quick and easy and I had the ingredients to try again, I did. This time I used 3 loaf pans, laid on side to cool and so far it looks pretty good. I did taste the FAIL and flavor is excellent!! I will take 2 loaf pans for the celebration and frost only one to give it some variation.
All this being said, will I try again…absolutely as I’m an Angel Food lover myself as are my grown kids.
Nancy P.
Hi Elaine, yes when the water is added to the mix, it will foam right away. The batter does rise, and you would need to stop filling your bundt pan at 3/4 full (I will updated in the recipe). If you spray your bundt pan, it should release fairly easily. And so glad you liked the flavor at least!
Laurissa
Does this refrigerate or freeze well?
Nancy P.
Yes, you can refrigerate this for up to 3 days. I have never tried to freeze it, so I wouldn’t be able to say if it taste good after frozen. Thanks!
Hillary
You should put greasing the pan in the instructions. I’ve been googling whether to grease or not. Can’t find an answer anywhere. Now im starting asst my beautiful Easter cake that I can’t get out of the pan.
Nancy Piran
Hi Hillary! So sorry to hear you had trouble with the recipe. The instructions are to follow what the boxed cake mix says, if it says to grease then you grease, if it says to not grease then you don’t. So far all the cake mixes that I’ve bought have said do not grease. So not sure why yours did.
Holly
I cannot find Sparkling Smart water….will Sparkling Perrier water work?
Thank you
Nancy Piran
Hi Holly! Yes that should work!
Laura D Worthington
Can I use ginger ale instead of sparkling water?
Nancy Piran
Hi Laura! I haven’t tried it myself but it would likely have the same affect. If you decide to experiment, I’d love to know how it goes!
Shelia
I love anything blueberry and lemon so I had to try this recipe. I subbed ginger ale for the sparkling water and I made them into cupcakes. I baked at 375 for 12 minutes and the cupcakes were done. I use parchment cupcake liners because nothing sticks to them! The look and flavor were both great. But…. I tried to follow the recipe but make it into cupcakes which meant a put 5-6 blueberries in the empty cupcake liner before putting in the batter. That didn’t work too well to try and eat it like a cupcake…. in hindsight I should have put the batter in and then put the blueberries on TOP of the batter, but hey I just unwrapped them and put them in a bowl and ate them. Yum! One thing that was very surprising was how much the batter grew in my mixing bowl. It was HUGE! I only filled my cupcake liners 1/2 to 3/4 full so they didn’t overflow….but, I made TWO full DOZEN + TEN Cupcakes AND a full Loaf pan from the ingredients listed. I had to make more icing mostly because I like a lot of icing….. but wow! The last dozen of cupcakes I ran out of blueberries to put in the pan so I squeezed more lemon juice and just mixed lemon juice into the batter and that was pretty darn tasty too…. same thing just more lemony and less blue berries in it.
This late night baking adventure is going to yield some cupcakes for my neighbors tomorrow because there’s a LOT. Very yummy!
Nancy Piran
So glad you enjoyed it, Shelia! Thank you!