Lemon angel food cake with blueberry whipped cream

*Preheat oven to 375˚*
1. Add egg whites, cream of tartar, lemon zest, and vanilla to a bowl. Beat until foamy, and then gradually turn the speed up to high.
2. Add in the 1 cup of granulated sugar a few tbs at a time, and beat until the sugar is dissolved, and it forms stiff, glossy peaks.
3. In another bowl, whisk together cake flour and powdered sugar until evenly mixed.
4. Gradually fold in scoops of the flour mixture into the egg white mixture until combined.
5. Pour into a greased pan and bake for 30-35 minutes until golden brown. When you press it down, it should slowly bounce back.
6. Flip it upside down, and let it rest until the pan is cool to the touch.
7. Serve with blueberry whipped cream and fresh berries.