Blueberry Angel Food Cake

Cake:

1 1/2 cups sugar, divided

1 cup sifted cake flour

12 large egg whites (about 1 1/2 cups)

1 1/4 tsp cream of tartar

1/2 tsp salt

1 tsp vanilla extract

1 1/2 cups fresh or frozen blueberries

2 tbsp sifted cake flour

1 tbsp grated lemon rind

Glaze:

1 cup powdered sugar

3 tbsp fresh lemon juice

Preheat oven to 375*.

Sift together 1/2 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 tbsp at a time, beating until stiff peaks form.

Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in vanilla and blueberries.

Combine 2 tbsp 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 small bowl; stir well with a whisk. Drizzle over cooled cake.

Serves 8