Light and fluffy angel food cake with fresh raspberries mixed throughout and covered with a blueberry buttercream. It’s the perfect spring and summer time dessert!
This cake is so refreshing with its fresh fruit and the light and airiness of the cake. It is easy to make and perfect for any occasion. I plan to make this again for the 4th of July because it is red, white, and blue!
I love putting in season fresh fruit into everything I can during the spring and summer months. For one, I think it just makes everything taste better, and for two, I love sneaking in healthy ingredients into things my kids think are treats. It is a win win for everyone!
You can substitute the fruits in this for any fresh fruits you have on hand or that are on sale at the time. Any fruit combination would be delicious!
Ingredients
- Angel Food Cake Mix
- Raspberries
- Butter
- Powdered Sugar
- Blueberries
Instructions
- Preheat the oven to 325 degrees.
- Add one box of angel food cake mix to a mixing bowl and add the water to it. Beat together for 30 seconds.
- Add your fresh raspberries to the batter. Beat those into the batter for another 30 seconds.
- Pour the batter into an ungreased fluted baking pan. Bake for 45 minutes or until there is a dark golden-brown crust on the cake. You don’t want to under bake this.
- Let cake cool on a cooling rack until all the way cooled off before removing the cake from the pan.
- To make the blueberry buttercream, cream the softened butter. Add in the powdered sugar and beat until smooth.
- Blend the blueberries until almost a liquid. Add this to the powdered sugar and butter mixture. Beat until combined.
- To remove the cake from the pan, cut around the edges along the edge of the pan before flipping it over.
- Spread the blueberry buttercream all over the cake in an even layer.
- Refrigerate for a few hours or better yet overnight.
- Slice with a serrated knife and serve.
Angel Food Cake with Blueberry Buttercream
Light and fluffy angel food cake with fresh raspberries mixed throughout and covered with a blueberry buttercream. It's the perfect spring and summer time dessert!
Ingredients
- 16 Ounce Angel Food Cake Mix
- 1 1/3 C Water
- 1 C Fresh Raspberries
- 1/2 C Softened Butter
- 2 C Powdered Sugar
- 1 C Fresh Blueberries
Instructions
- Preheat the oven to 325 degrees.
- Add one box of angel food cake mix to a mixing bowl and add the water to it. Beat together for 30 seconds.
- Add your fresh raspberries to the batter. Beat those into the batter for another 30 seconds.
- Pour the batter into an ungreased fluted baking pan. Bake for 45 minutes or until there is a dark golden-brown crust on the cake. You don't want to under bake this.
- Let cake cool on a cooling rack until all the way cooled off before removing the cake from the pan.
- To make the blueberry buttercream, cream the softened butter. Add in the powdered sugar and beat until smooth.
- Blend the blueberries until almost a liquid. Add this to the powdered sugar and butter mixture. Beat until combined.
- To remove the cake from the pan, cut around the edges along the edge of the pan before flipping it over.
- Spread the blueberry buttercream all over the cake in an even layer.
- Refrigerate for a few hours or better yet overnight.
- Slice with a serrated knife and serve.
Nutrition Information:
Yield: 12 Serving Size: 1 SliceAmount Per Serving: Calories: 298
Andi says
Oh wow! This is so delicious! Would make a perfect summer dessert! Thanks for the recipe, will be making it again.
[email protected] says
Yes it would be! Glad you enjoyed it!
Natasha says
Followed this recipe and it turned out great! I’m glad that I finally was able to try this angel food cake with blueberry buttercream because my kids and husband loved it for dessert. Thank you for sharing another awesome recipe!
[email protected] says
So glad it turned out good and you enjoyed it. Thanks for the kind words!
Melissa says
Wow – the blueberry cream butter cream is the so good! My family absolutely loved it!
[email protected] says
I’m so glad to hear that!