Heavenly Blueberries and Cream Angel Food Cake Dessert
This heavenly blueberry angel food cake dessert is light and delicious! So simple to prepare, it is the perfect ending to any meal!
This amazing little dessert is just how it sounds. Heavenly. And fluffy. And creamy.
Sweet and tart, it’s a mess of heaven on a plate. And because it is so light and luscious, this blueberry angel food cake dessert is the perfect finale to any meal (fantastic for a potluck or for when you have company over for dinner).
And if you are thinking what I’m thinking, YES, this dessert is easily, easily adaptable to other flavors. Check out the amazing ideas I’ve detailed below!
Shockingly simple to make, this dessert starts first with…yep, you guessed it…angel food cake.
Store-bought vs homemade angel food cake
For this blueberry angel food cake dessert, you can use a:
- cake mix
- store-bought prepared angel food cake
- homemade angel food cake
Whatever you prefer – use it with confidence and don’t look back!
I was raised on angel food cake from the box (literally my mom’s favorite cake ever), and I have absolutely no shame in admitting I actually prefer it over homemade angel food cake. As in, do not leave me alone with a baked cake mix angel food cake intended for something important. It won’t end well.
However, I can also give a strong vote in favor of this super easy homemade angel food cake recipe. It is pretty amazing. It doesn’t call for cake flour + it includes a ridiculously delicious chocolate variation.
Cut the angel food cake into cubes, about 1-inch, and toss them in a bowl.
Those irresistible cake bits get smothered in a creamy mixture of half-and-half (or evaporated milk), sugar and cream cheese.
It may feel a little weird and slightly scary to mix the cake cubes into the creamy coating. Don’t stress about the crumby bits forming little glumps here and there. It will all work out. And the cake will hold up just fine as long as you are mixing it gently and as unaggressively as possible.
Trifle dish or not?
Years ago when I first told you about this recipe, I was all about prettily layering the creamy angel food cake cubes with the blueberries and cream in a fancy trifle dish. And I still do that. Sometimes.
But usually, I opt for a simple 9X13-inch pan. Not only is it a little more practical, but it also makes the layers thinner so that serving the dessert is a lot easier. You can use a trifle dish for a super pretty presentation, a 9X13-inch (or slightly smaller pan) or just a glass bowl.
This dessert is a mashed up mess of delicious wonder once it is served, so don’t stress too much about the presentation.
Assembly is simple! Half the coated angel food cake cubes, half of the blueberry filling, half of the whipped cream…and…REPEAT!
I like to refrigerate the dessert a few hours before serving. Bonus: it can easily be made the day before and keeps well in the refrigerator overnight.
Variations on the blueberry theme
The flavor options are endless…just read through the comment thread to get a little inspiration!
Many readers have:
- subbed in canned pie filling for the homemade fruit filling
- used raspberries, blackberries, peaches, cherries or strawberries (or frozen mixed berries) in place of the blueberries
- made a red, white and blue variation for patriotic holidays (using blueberries and strawberries)
- doubled the fruit filling for a higher fruit-to-cake ratio
This past summer, I made a variation using this lemon yogurt bread for the angel food cake and raspberries in place of the blueberries (everything else was the same – the creamy filling, the whipped cream, and the other ingredients for the fruit filling). Oh.my.goodness. It was incredible.
If you haven’t experienced this heavenly blueberries and cream angel food cake dessert, I think it’s high time you did! It’s delicious and one of my favorite desserts ever!
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 Blueberries and Cream Angel Dessert
Ingredients
Blueberry Filling (see note):
- 12 ounces (340 g) fresh or frozen blueberries
- 2 tablespoons (27 g) granulated sugar
- 2 tablespoons (18 g) cornstarch
- ¼ cup cold water
- Squeeze of fresh lemon juice, about 1/2 to 1 tablespoon
Cake and Cream:
- 1 angel food cake cut into 1-inch cubes (see note)
- 16 ounces (454 g) light or regular cream cheese, softened to room temperature
- ⅔ cup half-and-half or evaporated milk
- ⅔ cup (141 g) granulated sugar
Whipped Cream:
- 1 ½ cups heavy cream
- 3 tablespoons (22 g) powdered sugar
Instructions
- 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.
- 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, 2-3 minutes.
- Transfer the mixture to a bowl if you used a blender. Fold in the angel food cake cubes. Keep in mind (from the note below) that you may not use all the cake cubes, depending on the size of the cake. Add cake cubes until they are all thickly coated with a layer of cream.
- For the whipped cream: beat together the heavy cream and powdered sugar until soft peaks form.
- To assemble: in a trifle dish, a large glass bowl or a 9X13-inch (or slightly smaller) dish, spread half of the angel food cake mixture. Top with half of the blueberries, dolloping across the top, and then spread half of the sweetened whipped cream on top. Repeat the layers. The layers don't have to be perfect. It's going to be a little haphazard and messy. Don't stress.
- Cover and refrigerate at least 2 hours or up to 24 hours.
Notes
Recommended Products
Recipe Source: adapted from my Aunt Marilyn
Recipe originally posted November 2013; updated August 2019 with new photos and recipe notes.
178 Comments on “Heavenly Blueberries and Cream Angel Food Cake Dessert”
I felt like 1/4 cup of water wasn’t nearly enough to make a nice blueberry sauce! I kept adding water to get it to the right consistency! At least 1 cup, total! Has anyone else thought a 1/4 c of water was not enough? It was too thick of a sauce for me! More like jam!
Thought I would make a note of this incase anyone else had a similar experience with the sauce being too thick! I also added a little more sugar to the sauce!
I’m excited to put all the layers together! Serving it my Galentines party tonight!
Oh I forgot to say that fresh fruit is the best way to go! The only part you shouldn’t cheat on!! Lol
I’m making this again. This time I am using the store bought angel food container for storage (upside down). I only used half of the angel food cake (cheated and will make another dish once this runs out with the left over food cake 😉 !!) I also made thicker single layers and instead of dollups, I spread the fruit all over. I used blueberries and strawberries with store bought whipped cream (I cheated on this part too). Last time I left out the whipped cream so this time I thought I’d try it out on half of it. Also, instead of using half and half with sugar, I used International Delight “Sweet and Creamy” coffee creamer. This dish is so delightful. It was so good last week, I had to make another one asap!! Thank you so much for this recipe!
I am making this yet again for my Thanksgiving desert, it is now tradition and asked for by name…. Absolutely the BEST desert EVER
This is so good! My mom requests it for her birthday cake every year. The raspberry version you have is also to die for! So good! I make it in a trifle bowl
Made this for Easter dinner dessert. Was very happy with how it turned out and it tasted great! I used a box mix for the angel food cake. I ended up having too much of the cream mixture and didn’t use it all. So I recommend not just dump it all into your cake at once.
Hi! I think I am going to make this for Easter! Do you think I could add lemon to something? Maybe the cream?
Sorry for the delay in responding…yes, I think lemon zest or lemon juice to the cream or blueberry filling would work great!
Yum! Including approximate ounces for the angel food cake would be helpful. The one I bought was only 8 oz, and it was’t enough, but I’m sure it will still be delicious even though it’s only one layer. I also subbed cool whip because I’m lazy. Looking forward to drowning my election anxiety with this treat later!
Big hit with the family! The texture is out of this world: creamy, and soft. I even tried it once with chocolate whipped cream, delicious but not as visually pleasing as the white cream version. A Must have for your next party
Can this be frozen for later use?
I haven’t tried it so I’m not sure – sorry!
Yes you can freeze it. I did and it was perfect. I also used cool whip
Hi! Made this over the weekend. It was a huge hit. My husband asked if this was a Pinterest thing, I told him yes and said then you have to give a review. I did do some shortcuts. I used one and a half store bought angel food cakes. They were small. I made the cream sauce as directed. I cheated and used 2 can of blueberry pie filling, I used cool whip instead of making my own whipped cream. Layered as directed. Got rave reviews from everyone and not much left. So imagine how good the real way must be! Thanks this is a keeper and will go in my recipe book to pass onto family! Enjoy!
Great recipe. I made mine with strawberry angle food cake to contrast the blueberries. It turned out and tasted great
Thinking of trying this with butterscotch pudding and butterscotch sauce (in place of fruit) as a lighter version of my husband’s favorite “butterscotch torte “ recipe. Thanks for sharing!
Since it is just my husband and me, I cut the recipe in half. I think I would add more blueberries though because I felt like I didn’t have enough to layer. After I mixed up the cream and angel food cake, I felt like it looked a little dry, so I added a small container of Greek Vanilla Yogurt to it. Yum! I put everything in layers in an 8″ glass dish and sprinkled the top with more blueberries. I also substituted Stevia Blend for the sugar since my husband is diabetic and it worked beautifully. Wow, it was so good I could have eaten the entire glass dish! Thank you for a great recipe!
I was wondering what the flavor difference is with the half and half or evaporated milk? I’m gonna make this tonight and trying to decide which to use.
It’s really quite similar – the half and half has a slightly fresher/brighter taste.
I was actually disappointed with this recipe. Being called “Heavenly” I really imagined it would be amazing. It was light and fluffy but the taste wasn’t anything special. I served it to the ladies at my luncheon group for dessert and most of them had some left on their plates. That never happens unless, like this, they really didn’t love it. I love your recipes, but this wasn’t one of my favorites.
Sorry to hear that, Linda! Thanks for the comment!
Interesting. I’ve made this about 4 or 5 times, for all different groups of people and I’ve always received rave reviews and several people asking for the recipe.
Made this yesterday for our church potluck. Direct quote from my husband. “It didn’t just like it. It was the best. I mean, favorite of all time.” Thanks, Mel!
Yay! That’s awesome! 🙂
Mel! I haven’t commented in forever, even though I’m still using your recipes daily. I made this heavenly dessert and it was everything you said it would be. I even got all fancy and put it in a trifle dish which is a great way to up your game in the kitchen. Thanks for being so amazing! And I’m not talking about your recipes 🙂
You are the greatest, Mel.
Oh, Mel – the Jennifer Garner bagel thing!! Soon you will be a household name and I will get to say that I’ve been following your blog forever! Congratulations on all the well-deserved publicity. Your blog is simply the best. Just wanted to say that I made this dessert on Sunday and it’s about the best thing I’ve ever eaten. 5 big stars.
Ah, thanks, Jacqui! 🙂
I made this recipe as written on Labor Day. It was absolutely delicious. I ate some again last night and it was even better. I think letting it sit in the fridge longer really let the fruit flavor intensify. Thanks for another great recipe!
Thanks, Heather! Glad the leftovers were even better than the real thing!
Oh Baby, you knoooooowwwww what I like. We had a life group pitch in and I took this and my layered green cauliflower salad (to die for…I can give you the recipe ifin you want it…not sure how though) Anyway, as usual most of my girlfriends were on diets but I saw all of them sneaking more tiny little bites. My husband said it was the best thing on his plate. This is heavenly. I want this at the banquet table with Jesus.
Oh Beth, I love ya. And yes, I want the salad recipe. 🙂
I want your layer green cauliflower recipe too, if you don’t mind sharing Beth Wadsworth, it sounds like something I would love!! Thank you
I would love to have your layered green cauliflower salad recipe too please…
Thank you
T hanks for your site. I will definitely be trying this angel blueberry cake recipe-it’s right up my alley.
This recipe is delicious! We realized, halfway in, that we only had 1 8oz cream cheese…so we substituted Trader Joe’s Coconut Greek Yogurt for the other 8oz and it was delicious! And with added protein
That’s awesome, Jill! Thanks for leaving a comment with that change!
I just made this and made the same mistake! I added equal parts sour cream and greek yogurt. I haven’t shared it with friends yet, but I couldn’t help sneaking a couple bites. So good!
This is DELICIOUS…..I love your recipes & have made many of them.
Thank you!
What type of angel food cake did you make for the photos above? Did you use a box mix?
Yes
This has been one of my favorites on your blog for years! So tasty!
I love hearing that, Kandace!
My mom used to make something similar back in the 70’s. So fun to see a new version!
Her’s was just the cubed angel food cake folded with whipped cream and crushed peanut brittle (not crumbs but small pieces) Sweet and salty and creamy. So good! Haven’t thought of it in forever, thanks for the sweet memory.
Love memories like that!
Can you make this with peaches? It’s peak season where I live and this looks amazing. I think it would be great with peaches.
Yes, I think it would be tasty with peaches!
Made this and it was ALOT of the creme cheese mixture left over. I used the store bought Angel Food cake at my Ralph’s supermarket bakery that is made like a bundt cake. Next time I’ll buy TWO! Can’t wait to taste this, as i KNOW it will be good. Been following you since the beginning, Mel and I tell everyone that likes to cook, about your blog.
Thank you, Cathy! I hope you enjoy this dessert!
It turned out scrumptous and will be a definite keeper! Thanks, Mel!
Thanks for letting me know, Cathy!
Hi! My niece tagged me in a post featuring this recipe because she knows I have a TON of blueberries growing in my back yard. I was wondering (because several people I know who would love this are diabetic), can you provide some kind of sugar-free version (or as sugar-free as possible) of this recipe? Any substitutions like honey, stevia, etc. would be awesome. I just don’t know if I could do that myself.
I’m afraid I’m not the person to ask on this as I haven’t tried to make this sugar-free. Sorry!
Heather,
I personally prefer the Lankanto Monk Fruit Sweetner I got a big bag at Costco since I use it in place of regular sweeteners. I find there isn’t a funky after taste and doesn’t affect my stomach. You may also find out what your people prefer to use as well. Just a thought.
This looks yummy, Mel! I think it’s our new back to school dessert!
It is very similar to our strawberry truffle, which is made in much the same way, only substituting strawberries for the blueberries and adding almond extract to both the strawberry mixture and the whipped cream/cream cheese mixture. Thanks for the reminder!
Oh, and you should know that this family of 11 LOVES your sweet and sour chicken recipe. Such a big hit around here, it is always requested for birthday dinners. Two large trays are devoured so so quickly! Thanks from all of us!
Thank you so much, Teresa!!
Oh my gosh, I’m dying! This looks incredible! Totally running to the store to get the things to make this for family night tonight!
Paige
I made this with Lemon whipped cream. Just a little lemon juice and zest added to the whipping cream. It was so good!!!!!
I made this following the recipe for bunco and everyone LOVED it! The gals gobbled it up. Even the ones that don’t “do” dessert! Made it again for the hubby using the comstock cherry pie filling and it was just as delicious. He loved it so much he made me a strawberry version for my birthday! My neighbor also loved it and asked me to make it for 4th of July! It’s so easy and so yummy. You can’t mess it up. It’s good a little dry or a little wet!
This dessert was AMAZING! Everyone loved it. “Heavenly” very accurately describes this recipe
However, to heck with light cream cheese… You only live once!!
I used original Philadelphia – the “real” stuff that comes in a block. It is way better than the spreadable version, so much creamier & tastier.
The second time I made it, I substituted blackberries & it was even better. ( Last summer’s frozen, but hand-picked, “Vancouver Island, side of the road” blackberries, lol).
This recipe is delicious. It even freezes well.
Made it for a church luncheon. It was wonderful and easy to make ahead and assemble just before the event.
This is a family favorite! We eat gluten free so just made a gluten free yellow cake and it worked out perfect.
Years ago when I worked for a hospital, I made a strawberry version that uses jello. That would remove the drying out threat, but also totally change the structure. It was good though.
Hi Mel,
I made this trifle for church & a family gathering for the 4th of July. I divided the filling in half and made 1/2 blueberry and 1/2 strawberry; because, I wanted red, white & blue. My only complaint is that I didn’t have any left over ; ).
What a great idea!
I’ve made this dessert many times since it was posted and it’s amazing every time!
Delish! I didn’t fold cake into cream cheese mixture, just layered it
Making again today
I was thinking of making it with strawberries this time. Do you think I would still add the lemon juice?
Made this for Easter it was easy and delicious.
Very refreshing dessert. Brought it for Easter get together and everyone really liked it. I doubled the blueberry mixture.
Can you use Cool Whip for the ‘whipping cream’?
Can definitely try…
Made for bingo nite but made it in individual cups and it was a big success
Wow – I am so happy I tried this dessert. It is seriously amazing <3 Very refreshing and a "light" dessert. Thank you!
Can this dessert be frozen?
I haven’t tried that so I’m not sure – sorry!
Yes! We made it a 9×13 and put it straight in the freezer.
It thaws quickly and still tastes amazing!
Made this dessert today.My husband and I loved it .It was delicious
This was easy to make and every last bit was devoured! Will make again.
This is easy to make but very sweet. I used a grocery store cake and next time I would make my own cake and cut down on the sugar. You could also use splenda in the blueberry sauce instead of sugar.
Made for a family gathering at my sisters. It was gone in seconds! Delicious!
Making again this weekend
I don’t have a dish like that to put this dessert in.. any suggestions on what else I can use?
You could use a medium size bowl.
It´s one of my favorite desserts. I totally love the balance on the flavors because it´ll never be too sweet it´s just perfect for a special occasion.
I love it !!
I made this for my sons football meet and greet. Not only is this a beautiful dish, but it was instant hit! So much so that I made it again a few days later for my family. This time I added extra blueberries and used two full loaves of Angel food cake. Next time I may use three. Great recipe, highly recommend!
Good morning.
Question. If I used fresh strawberries because they are in season now how much would I need? Also would I need to freeze them first.
Would I use the same amount of ingredients for the cooked strawberries.
Thanks
Lori
You wouldn’t need to freeze the strawberries first – you could probably use the same amount called for in the recipe (for blueberries). If I were you, I might even consider doubling the fruit filling if using strawberries.
How about peaches?
Sure! I’ve found this recipe is super adaptable to a lot of different fruits. 🙂
Excellent! We made when my Mom visited this weekend! ” Delicious” was the first word I heard when they took a bite. Success!
Wow, that looks delicious!! I’ll have to make it sometime! 🙂
I made this today used fresh wild blackberries that I had previously frozen. DOUBLED the amt of fruit, 1 TBS dried orange zest along with the lemon juice & cornstarch and water. I increased sugar to 1/3 cup, since I was doubling and blackberries are traditionally tart. OMG, I cant wait to serve it!
Hi Mel
The dessert looks beautiful. I will try it for a dish party next week.
Question: I can’t find store bought angel food cake here in Sydney. What is the next best substitute? Can a chocolate cake or brownies be used instead?
Xoxo
Tee
You could definitely try that, although I’d probably sub a vanilla-flavored cake instead of chocolate.
This is so amazingly delicious! Everyone at my house loved it! I was asked to make this every weekend! Absolutely a wonderful recipe, and now one of my favorites!
Hi! My mom made the same dessert but, she used blueberry pie filling or cherry pie filling.
This dessert is absolutely delicious!!!!! But could you tell me the nutritional value?
You can use numerous on line nutrition apps to figure out the nutritional content. You can also figure it out by reading the labels, adding it all up and dividing by the number of servings.
Hi, I never ever usually comment on stuff like this, but I made this for my cousins baby shower (it was a boy, so the blue was a beautiful fit) and all of my aunts stormed me for the recipe hahah. It was phenomenal! I served it in small little individual parfait bowls a do guess I shouldn’t next time because so many people wanted thirds hahaha. Thank you so much:)
Thanks, Katie! 🙂
I’ve been eyeing this recipe for a couple years. Finally made it today. I was concerned it would taste too strongly of cream cheese but it did not. A store bought angel food cake was the perfect size. I did double the blueberry mixture after reading some of the comments. It was just right. Next time I will whip 2 cups of whipped cream. I would have preferred a more generous amount on top and I don’t like having the leftover 1/2 cup in the pint carton. This was a very light and delicious dessert and I will make again.
You know a dessert is good when your 76 year old dad is helping himself to another serving! Your fluffy bowl of deliciousness was a huge hit! Thank your for sharing!
Made this for Memorial Day party, was a huge hit, everyone loved it, thanks for the great recipes, everything I’ve tried on your website is a keeper
I’m so excited to make this today for my family’s Easter dessert. My grandmother made a version of this for many years and when this popped up on my Pinterest feed I scratched my other dessert plan and decided to make this instead. I know it will be delicious!
Just made this for Christmas and it is delicious! Got many positive comments. There were multiple desserts, so I had some left over, which was still good several days later. I made an angel food cake from a mix and used about 3/4 of it. I also used full fat cream cheese. I think I will make more blueberry filling next time, maybe try 1-1/2 times the quantity. Yours looks like it had more blueberry filling than mine, but maybe the diameter of my bowl was wider and therefore the filling more spread out. Nevertheless, it was very good. Anyone ever make it and just use fresh fruit instead of a filling?
I’ve made this many times, but early on changed the fruit/sauce proportions substantially, using 12 ounces of fresh blueberries, 12 ounces of fresh raspberries, 6 ounces of fresh strawberries, stemmed and quartered, and 6 ounces of fresh blackberries. The sauce I changed to 4 T sugar and 4 T cornstarch with 1-1/2 cups water and the juice of a big, full, juicy lemon. It makes a much fruitier trifle, which I prefer. I also use only full-deal cream cheese, and save a few of the best berries for a garnish on top.
I’ve shared the finished product and the recipe many times–it is a spectacular presentation, and as many have said, IF there is any left, that’s what I have for breakfast the next morning! Mmmm!
I used fresh blueberries and had to use a lot more water than the 2 Tbsp. I also added a dash of nutmeg, which I always do with blueberries.
I used 16 oz frozen blueberries and I definitely could’ve doubled it. Mine didn’t look nearly as “blueberry” as yours. The sauce was a little thick too. Should I have cooked it less?? Added more water?? I’m not exactly a pro in the kitchen 🙂 I think I will try canned pie filling next time, just to eliminate one step.
Both cooking less time and using a bit more water could help with how thick it is. 🙂 You could always double the fruit filling if you want it more fruity.
This is a great showstopping dessert.
I can’t wait to buy some fresh blueberries at my local farmers market and make this! Thanks for sharing the recipe
Loved this recipe. I cheated and used store-bought cake and pie filling. It was amazing and quick.
Does this really only serve 8. It looks comparable to similar desserts in a bowl like this, and others say it serves 18. Don’t want to double if its not needed.
You could serve smaller portions and get more servings – it’s a lighter dessert thanks to the angel food cake and so I probably serve pretty large portions.
Hi what does2/3 half of half mean. This looks really good
2/3 cup half and half (the cream-milk mixture at the store) or you can use evaporated milk. Good luck!
I made this today for my sister’s baby shower and everyone went back for seconds! It was delicious and I look forward to making it again. I did double the sauce for the blueberries as suggested by others. I love that this dish LOOKED like I worked really hard on it but it was actually quite simple. Thanks!
Made this today – it was a hit!!
So am making this for this weekend!! Thank you for sharing this recipe!
This is one of the best desserts ever and it isn’t even chocolate!
I made this with mixed berries and it was amazing. I found my husband in the fridge at 2:00 am licking the last of the leftovers out of the bowl. Literally… LICKING the bowl…the animal. 😉
Haha! That had me laughing out loud, Vanessa.
Your blog is beautiful!! This recipe looks amazing!
This looks fabulous! Can’t wait to try it.
I just have one question – why use light cream cheese when you are already using sugar, half and half, and whipping cream? The light dairy products have a lot of nasty additives and chemicals to make them taste good and feel good in the mouth. Yuck! The amount of fat you would be saving by using the light cream cheese is not worth the extra junk in the product when you consider how much fat you’re already eating with the rest of the dessert.
It’s simply a matter of preference, Ann. The light cream cheese I’m able to find in my local grocery store doesn’t have any additives like many other light products although the consistency is a bit softer than full-fat cream cheese.
Made this with canned blueberry filling and (gasp) cool whip and one of the kids had three servings and said “this blueberry stuff is awesome.” So, going to try it with all the real stuff come summer.
no way to share this on facebook 🙁 Bummer!
Thank you for this and all of your amazing recipes! On the cream cheese – do you use light for calorie/fat reasons, or for taste/texture reasons?
Mostly just for calories – either light or regular will work just fine.
Made this several months ago using the Barefoot Contessa’s recipe for angel food cake that calls for lemon zest. The lemon zest was subtle and a wonderful compliment to the blueberries. Still dream about this dessert! Will be making it again soon for company but think I will increase the blueberry syrup by 1/2 and use 18 oz of blueberries…can’t wait!!
Dear Mel,
I made this last July for a party. Doubled the blueberry filling as suggested above, and it was a huge hit! I decided to make it this week for a New Year’s Eve get together and couldn’t find the recipe. Then I remembered the key word – Heavenly!!! A quick search and here I am! Yay!
Looking forward to the most delicious dessert ever to ring in the New Year!
Could you just use canned blueberry filling?
Worth a try although I haven’t tried it myself.
I make this all the time and I always use the blueberry pie filling in a can. I sometimes use other fruit pie fillings.
My exact question, Joni. Did you ever try that out? Have a can sitting in my pantry looking lonely.
I haven’t tried it but I think the original recipe called for canned pie filling so I’m sure it would work.
this is a favorite dessert of ours as well, though we like it with blackberries even more than with blueberries
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!
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.
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?
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.
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.
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?
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.
I made this for a 4th of July pool party and it was a hit!
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!
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.
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.
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!!!
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
Susan – Certainly worth a try – make sure the white cake is on the light, airy side and not too dense. Good luck.
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 ^_^
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 🙂
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!
it looks delish!
this is all kinds of scrumptious, mel. desserts blending flavors and textures like this are my favorite.
This looks amazing, and a perfect dessert for the upcoming holidays.
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 😛
Gorgeous! This looks SO AMAZING – yum.
Mel – now is this the cake you added garlic too in high school and fed to the boys
Do you have a low-fat/low-calorie version of this, pretty-please?!
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!).
Use fat-free cream cheese, fat-free half and half, fat-free cool whip instead of cream, artificial sweetener…BOOM! Won’t be quite as good, but will still be an awesome dessert! Great for diabetics, too as most can eat angel food cake!
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!
This does look heavenly–oh,my~~~Yum! Thanks for sharing!
I’m assuming we could substitute any frozen fruit such as strawberries or raspberries if we wanted, correct?
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.
This is heavenly indeed!! I have made 3 times now, twice with frozen and once with fresh blueberries. Huge successes and I shared recipe with all.
I love your recipes so I hope you continue for many years.
Could u do a layer of strawberry filling & a layer of blueberry filling looks so yummy
I’m sure that would work just fine! 🙂
I have to make this! Do you have a good angel food cake recipe, Mel?
You had me at Angel Food Cake. I had NO IDEA it was fat free!
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!
This dessert is gorgeous! Yum!
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!!
That certainly does look heavenly. I’m drooling over here.