Blueberry Angel Food Cake

Directions

Preheat oven to 375°.

Sift together ½ 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 tablespoons at a time, beating until stiff peaks form.

Sift flour mixture over egg white mixture, ¼ cup at a time; fold in.

Fold in vanilla and blueberries.

Combine 2 tablespoons flour and lemon rind; toss to coat.

Sprinkle over egg white mixture; fold in.

Spoon the batter into an ungreased 10-inch tube pan, spreading evenly.

Break air pockets by cutting through batter with a knife.

Bake at 375°for 40 minutes or until cake springs back when lightly touched.

Invert pan; cool completely.

Loosen the cake from sides of pan using a narrow metal spatula. Invert cake onto plate.

To prepare the glaze, combine powdered sugar and lemon juice in a small bowl; stir well with a whisk.

Drizzle over cooled cake.