By Malriah on September 10, 2003
"Posted in response to a request on the message boards for a Cooking Light Magazine Blueberry dessert recipe."
Serving Size: 1 (156 g)
Servings Per Recipe: 8
"Thought I had blueberries in the freezer, but didn't, so this wound up an angelfood cake with lemon glaze, and it is lovely! Next time, will manage to get the blueberries into it!"
"I've already had WAY too much cake. This is sooo good. It's the perfect angel food light-textured cake with beautiful, moist blueberries floating all through it. I skipped the glaze but otherwise followed the recipe and I wouldn't change a thing. This is a real keeper and is definitely going to become a seasonal tradition at our house. Thank you so much, Kari."
"This was great!! Only 4 ww points a slice, if you divide it into ten servings. I couldn't get the egg whites to form stiff peaks, I think I got some egg yolk in there. Nonetheless, it is very good. Tastes like a blueberry muffin, but lighter. I didn't make the glaze, as the cake stuck to my pan and was all torn up. Seemed silly to glaze it after that. :) Also omitted the lemon zest, as I didn't have any lemon, just used a mix of vanilla and lemon extracts. Very tasty!!! "