1️⃣ Preheat & prepare pan:

• Preheat oven to 350 °F (175 °C).

• Ensure an ungreased 10″ (25 cm) tube pan is clean and dry—oil will prevent cake from climbing the pan.

2️⃣ Sift dry ingredients:

• In a medium bowl, sift together cake flour and ¼ cup of the granulated sugar; repeat the sifting process two more times. Set aside.

3️⃣ Beat egg whites:

• In a large, spotless bowl, use an electric mixer to beat egg whites, cream of tartar, and salt on medium speed until foamy (about 1–2 minutes).

• Gradually add the remaining 1 cup granulated sugar, 1 Tbsp at a time, while continuing to beat. Increase speed to high and whip until stiff, glossy peaks form.

4️⃣ Add extracts & fold in flour:

• Gently beat in vanilla and almond extracts just until combined.

• Using a large spatula, sift one-third of the flour mixture over the meringue. Fold carefully (cut-and-fold) to incorporate—repeat with the remaining flour in two additions, folding until no streaks remain.

5️⃣ Bake the cake:

• Pour batter into the ungreased tube pan, smoothing the top with a spatula.

• Bake for 35–40 minutes, or until the top is golden and a skewer inserted near the center comes out clean.

6️⃣ Invert & cool:

• Immediately invert the pan (use the pan’s feet or a wine bottle through the center tube) and let it cool completely, about 1–2 hours.

• Once cooled, run a thin knife around the edges and center tube to release the cake.

7️⃣ Make the blueberry topping:

• In a small saucepan over medium heat, combine blueberries, sugar, lemon juice, and zest. Cook, stirring occasionally, until berries release their juices (3–4 minutes).

• In a small bowl, whisk cornstarch and water into a slurry. Stir the slurry into the blueberry mixture and cook 1–2 minutes more until thickened. Remove from heat and let cool slightly.

8️⃣ Serve:

• Place slices of angel food cake on a platter. Spoon warm or room-temperature blueberry topping over each slice.

• Garnish with fresh mint leaves and a dollop of whipped cream, if desired.