Blueberry Angel Food Cake

Directions

1. 1
   Preheat oven to 37
2. 2
   Sift together 1/2 cup sugar and 1 cup flour.
3. 3
   In a large bowl, beat egg whites with a mixer at high speed until foamy.
4. 4
   Add cream of tartar and salt; beat until soft peaks form.
5. 5
   Add 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.
6. 6
   Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in vanilla and blueberries.
7. 7
   Combine 2 tablespoons flour and lemon rind; toss to coat.
8. 8
   Sprinkle over egg white mixture; fold in.
9. 9
   Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife.
10. 10
    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.
11. 11
    To prepare the glaze, combine powdered sugar and lemon juice in a small bowl; stir well with a whisk.
12. 12
    Drizzle over cooled cake.