Why toast the angel food cake? Well, you certainly don’t have to. This lemon blueberry sauce would be good drizzled over plain angel food cake. But, toasting the cake really adds something special. Typically, angel food cake is very soft and eaten at room temperature or cold. When you toast it, you get a warm crispy outside with a soft center. In my opinion, toasted angel food cake is just better!
I created a printable recipe card for the lemon blueberry sauce (below). But, I didn’t make one for the toasted angel food cake because it is so simple. This is all you do.
- Spray a skillet with cooking spray
- Add a couple pieces of angel food cake to the skillet
- Cook over medium heat for about 4 minutes on each side (or until brown and slightly crispy)
I just bought an 8 ounce angel food cake from my grocery store’s bakery and cut it into 8 slices (1 oz pieces).
The serving size used in the nutrient information is 1 oz angel food cake and 2 1/2 tbsp lemon blueberry sauce.
Calories: 121 Fat(g): 0.3 Saturated Fat(g): 0 Protein(g): 1.9 Carbohydrate(g): 28.5 Fiber(g): 1.1
Lemon blueberry sauce would also be great served over ice cream or stirred into Greek yogurt.
- 1½ cup blueberries, fresh or frozen
- 1 large lemon, zest and juice (about 1 tsp of zest and 1 tbsp of juice)
- ¼ cup sugar
- 2 teaspoons corn starch
- pinch salt
- ½ teaspoon vanilla extract
- In a medium saucepan, add blueberries, zest, juice, sugar, cornstarch, and salt. Stir to combine.
- Cook over medium heat until the mixture starts to bubble and thicken (about 12 minutes for frozen blueberries, about 6-7 minutes for fresh). Stir occasionally.
- Remove from heat and stir in the vanilla. Serve.
- Store covered in the refrigerator for up to 1 week.
Serving size is 2½ tbsp.
This is great served over toasted angel food cake. You could also serve this over ice cream or stir it into Greek yogurt.