Angel Food Cake with Blueberries and Lemon Cream

Liz Adams of Sequins & Stripes shares her favorite Easter dessert recipe.
Liz Adams of Sequins & Stripes shares her favorite dessert ideas for Easter
Hope you all are enjoying your Saturday! I planned on sharing this a few days ago but time got away from me. This angel food cake recipe is something I make every Mother’s Day for my family but I thought it would be a great dessert for Easter, too! Plus it is super easy and only 6 ingredients (if you buy the angel food cake pre-made…which you should). Keep scrolling for the recipe…
Angel food cake with lemon whip cream and blueberries for Easter.
I’m excited to have a slow day with few plans! Our weekends are filling up with lots of weddings, bachelor parties, bridal showers, baby showers etc. so it’s nice to take it easy.
Angel food cake with lemon whip cream, blueberries and mint.
Liz Adams of Sequins & Stripes shares her favorite homemade desserts.
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Angel food cake with lemon whip cream and sugared blueberries
Ok, on to the recipe. Like I said above, to save time I usually always buy my angel food cake pre-made. By the way, angel food cake is MY FAVORITE. Sweet, spongy and low in calories! I am a sucker for sweet carbs.
Here what you’ll need:
angel food cake
heavy whipping cream (1 pint, I use 3/4 of the bottle, you’ll have leftovers)
2 lemons
cane sugar
1 egg white
blueberries (I use large)

Using a Kitchen Aid mixer (or a whisk but it will take a little longer!), whisk heavy whipping cream until almost fluffy. Zest a lemon and set aside. Add 2 tablespoons of cane sugar and the juice of one lemon. Continue mixing until light and fluffy. Add the zest and mix with a spatula. Taste to see if more sugar needs to be added, depending on your preference. 
Frost the angel food cake and fill in the hole with the whip cream. I like to do this roughly because I like to see the cake peak through. Cover the top with blueberries leaving a few spaces here and there. Set aside 10-12 blueberries, coat in egg whites and then cover in cane sugar. Place these randomly throughout top of cake (as shown above). Sprinkle with lemon zest and add a few small mint leaves (I usually do this but forgot mint!). 
Enjoy! I completely forgot where I found this recipe originally. I’ve been making it for so long and tried to search with internet with no luck. I definitely can’t take credit for it so if you know the original source please let me know!