Heavenly Blueberries and Cream Angel Dessert

It’s hard to describe how heavenly this dessert really is. I, for one, happen to love angel food cake with my whole soul. Because it is fat-free, I somehow think of it as The Healthy Cake. The Dessert Where I Can Eat With Abandon and Not Feel Guilty. The Cake Made for Breakfast Eating. The One and Only Cakety-Cake-Cake that Cancels Out Calories and Stimulates Weight Loss.

Yeah, I live in a delusional world.

Heavenly Blueberries and Cream Angel Dessert

This application of angel food cake might just be the best angel food cake dessert I’ve ever had. (Angel food cake, especially this homemade chocolate version with a bit of sweetened whipped cream and strawberries doesn’t count.) It’s fluffy. And creamy. And sweet. And ethereal. It’s a mess of heaven on a plate. With a delightful balance of tart blueberries.

Because it is so light and luscious, it is the perfect finale to any meal (fantastic for a potluck or for entertaining company) and since it is, like, totally a superfood, it basically erases all the calories from dinner. Kale, angel food cake, quinoa, angel food cake, avocados, angel food cake – it’s all the same.*

*P.S. Of course I’m only kidding. Avocados aren’t a superfood, silly.

Heavenly Blueberries and Cream Angel Dessert

One Year Ago: Chocolate and Coconut Cream Pie Bars
Two Years Ago: Chocolate Peanut Butter Wafer Cream Cake
Three Years Ago: Wild Rice and Creamy Goat Cheese Stuffing

Heavenly Blueberry and Cream Angel Dessert

Yield: Serves 8

Heavenly Blueberry and Cream Angel Dessert

So here's the deal, it depends on what type of angel food cake you are using to determine how much of it you need. You need about one angel food cake. According to my Aunt Marilyn, a storebought angel food cake is the perfect size. I made this while my mom was visiting; she made an angel food cake from a cake mix and we used almost all of it in the dessert (minus the amount that exploded in my oven and the pieces we snacked on - so I'd say we used 3/4 of the cake). I'm guessing that my homemade angel food cake recipe would be just about perfect since it is slightly less tall than a cake mix angel food cake. Basically, just keep an eye on the cream/cake mixture - only add cake cubes while they are all evenly coated with a thick layer of cream. Too many cake cubes and it might dry out (especially if it is made in advance). Speaking of making it ahead, this can be assembled and refrigerated up to 24 hours in advance.

Ingredients

    Blueberry Filling:
  • 12 ounces frozen blueberries
  • 2 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • Squeeze of fresh lemon juice (about 1/2 tablespoon)
  • Cake and Cream:
  • Baked, cooled and cubed angel food cake (see note)
  • 16 ounces light cream cheese, softened to room temperature
  • 2/3 cup half-and-half or evaporated milk (can use skim evaporated milk)
  • 2/3 cup granulated sugar
  • Whipped Cream:
  • 1 1/2 cups heavy cream
  • 3 tablespoons powdered sugar

Directions

  1. For the blueberry filling, in a medium saucepan, combine the blueberries, sugar, cornstarch, water and lemon juice. Bring the mixture to a simmer and cook until thickened, 5-7 minutes, stirring often. Remove from the heat and let cool to room temperature.
  2. For the cake and cream layer, in a blender or with an electric mixer (handheld or stand mixer), whip together the cream cheese, half-and-half or evaporated milk and sugar until smooth and creamy. Transfer the mixture to a bowl if you used a blender. Fold in the angel food cake cubes. Keep in mind (from the note above) that you may not use all the cake cubes, especially if using an angel food cake mix. Add cake cubes until they are all thickly coated with a layer of cream. If making this in advance, it can dry out if there is too much angel food cake added.
  3. For the whipped cream, beat together the heavy cream and powdered sugar until peaks form.
  4. To assemble, in a trifle dish or in a large glass bowl, spread half of the angel food cake mixture. Top with half of the blueberries, spreading evenly across, and then spread half of the sweetened whipped cream. Repeat the layers.
  5. Cover and refrigerate at least 2 hours or up to 24 hours. Serve chilled.
http://www.melskitchencafe.com/heavenly-blueberry-and-cream-angel-dessert/
Recipe Source: adapted from my Aunt Marilyn

35 Responses to Heavenly Blueberry and Cream Angel Dessert

  1. That certainly does look heavenly. I’m drooling over here.

  2. Kathleen says:

    Dear Mel, I am not sure if I visit your website everyday for the amazing recipes or just to read your blog and get a good laugh! I am so grateful for both! Thank you Mel and God bless you and your family!!

  3. angelitakarmalita says:

    Oh my…. for the record, “Cakety-cake-cake” is my word for the day. You are too funny, and this cake, slash, trifle, slash “hello lover” is my new favorite superfood too. Yeah cakety-cake-cake!

  4. You had me at Angel Food Cake. I had NO IDEA it was fat free!

  5. I have to make this! Do you have a good angel food cake recipe, Mel?

  6. Lacee says:

    I’m assuming we could substitute any frozen fruit such as strawberries or raspberries if we wanted, correct?

    • Mel says:

      Lacee – yes, the fruit filling is really adaptable, but you do want to keep an eye on the amount of sugar/acid in the fruit filling depending on what you use.

  7. Jen T says:

    This does look heavenly–oh,my~~~Yum! Thanks for sharing!

  8. Michele says:

    Yum! My friend makes something similar with canned cherry pie filling and white cake and I always go back for seconds and ummm…thirds. ;) This looks even better though with the homemade whipped cream and non-canned blueberry filling!

  9. Juie says:

    Do you have a low-fat/low-calorie version of this, pretty-please?!

    • Mel says:

      Hi Julie – the only version I have is the one you see here although you could definitely play around with it to make it as a low-cal as you like (it really is delicious as is, I have to say!).

  10. Sandy D says:

    Mel – now is this the cake you added garlic too in high school and fed to the boys

  11. sara says:

    Gorgeous! This looks SO AMAZING – yum.

  12. Beth says:

    This sounds amazing! This is high on my recipes to try list. If not this month then it’s my birthday dessert for next month :P

  13. Kristi says:

    This looks amazing, and a perfect dessert for the upcoming holidays.

  14. grace says:

    this is all kinds of scrumptious, mel. desserts blending flavors and textures like this are my favorite.

  15. Dina says:

    it looks delish!

  16. Cammee says:

    My grandma’s two favorites are blueberries and angel food cake. Well, if I don’t count gummy candy (blech!). I will definitely be making this for her!

  17. Deb says:

    Made this for company this weekend and it was awesome! Really loved the combination of flavors. I would probably double the blueberry sauce next time. And there will be a next time :)

  18. Beth says:

    just wanted to respost and say we made it tonight as a v-day dessert. This is so good. I can see this being a favorite dessert at the house and I might think about bringing it to social gatherings ^_^

  19. susan says:

    I was wondering if I could substitute a white cake for this recipe, I’m not a huge fan of Angel food cake, although yours did look delicious. Thank you, Susan

    • Mel says:

      Susan – Certainly worth a try – make sure the white cake is on the light, airy side and not too dense. Good luck.

  20. Lisa Steubing says:

    Have made it twice in a week! Everyone loves it. Second time I used 16oz of frozen blueberries and it was fine. I also used 8oz no fat and 8oz of light cream cheese. Tried it with light cream ( thats all I had! ). It tasted great but I will say it was a bit thicker in the mixture when you add the cubed angel food cake. This is my new ” go to ” recipe !! I even had it for breakfast one morning! Don’t tell my kids that!!!

  21. Eileen says:

    Am having it for breakfast right now. Next time will double blueberry sauce and bump up the amount of lemon juice. Adding the water slowly to the cornstarch at the beginning of constructing the sauce will avoid lumps. Probably no need to increase the amount of cornstarch. Also think toasted almonds on top would be nice.
    Thanks for the recipe and the fun blog.

  22. Shellice M says:

    Me again! Just made this for fathers day dessert tomorrow. I have only tasted it in parts, but I can guarantee this is gonna be a mega hit. I doubled the blueberry filling because of earlier comments. And used about almost all of it. Gonna look like a superstar with the in laws! Thanks a mill Mel.

  23. Jennifer Ammerman says:

    This is AMAZING! I can’t wait to make it again. It’s nice that you use frozen berries so you can make this any time of year. Unfortunately when I was whipping the cream I thought I had time to shower. I was wrong and made butter! But with real whipped cream, this dessert is absolutely heavenly indeed!

  24. Julie T says:

    I made this for a 4th of July pool party and it was a hit!

  25. Julie says:

    Can this be made with fresh blueberries? we just went blueberry picking and I have lots. Also, whats your favorite way to can/preserve blueberries?

    • Mel says:

      Julie – Yes, this dessert could definitely use fresh blueberries. Funny on the timing of the question! I have about 20 pounds or more of fresh blueberries staring me in the face right now. I’m going to make blueberry syrup this time (I have a nutristeamer which extracts the juice and then I use Pomona’s Pectin to make a low-sugar syrup). If I have extras, I’ll probably make blueberry jam. Also, I don’t think you can beat frozen blueberries – we use them in smoothies and desserts and lots of other things. I like to spread them out on a tray and freeze them before tossing them in a ziploc bag to go in the freezer again.

  26. Barb says:

    Loved this! Made for my friends birthday and was a huge hit. Pretty and delicious at the same time and so convenient as its a make ahead dessert.

  27. Annabeth says:

    I made this for “dessert night” at our house (we only eat dessert 2x/week) and while it was delicious, it didn’t come out nearly as pretty as yours. When I mixed the AF cake cubes with the cream cheese mixture it got all brownish from the cake crust. Did you cut the crust/outside of the cake off before you mixed it?

    • Mel says:

      Annabeth – Hmmm, not sure why you had this issue. I didn’t scrape off the crust of the cake – my angel food cake pan is fairly light aluminum so the crust isn’t very dark.

  28. Teresa says:

    This is a wonderful recipe. I’ve made it twice, once with blueberries and once with strawberries. I like it because I don’t have to use processed cool whip. It is simply delicious and everyone eats it happily.

  29. Brianne says:

    This was delicious! I made it for a family gathering and got rave reviews and many requests for the recipe. I used fresh blueberries rather than frozen but otherwise followed the recipe exactly. Will definitely be making this again!

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