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.


    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


  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.

Recipe Source: adapted from my Aunt Marilyn

83 Responses to Heavenly Blueberry and Cream Angel Dessert

  1. […] image via Mel’s Kitchen Cafe […]

  2. […] Heavenly Blueberries and Cream Angel Dessert from Mel’s Kitchen Cafe […]

  3. Hi! My mom made the same dessert but, she used blueberry pie filling or cherry pie filling.

  4. Margaret Jerome says:

    This dessert is absolutely delicious!!!!! But could you tell me the nutritional value?

  5. Katie says:

    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:)

  6. Jennfer says:

    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.

  7. Brenda says:

    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!

  8. Lisa says:

    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

  9. Amber Valentine says:

    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!

  10. Judy says:

    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?

    • Judith Kane says:

      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!

  11. Gene says:

    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.

  12. Anna B. says:

    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.

    • Mel says:

      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.

  13. Svetlana says:

    This is a great showstopping dessert.

  14. Janette says:

    I can’t wait to buy some fresh blueberries at my local farmers market and make this! Thanks for sharing the recipe

  15. Rebecca says:

    Loved this recipe. I cheated and used store-bought cake and pie filling. It was amazing and quick.

  16. ana says:

    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.

    • Mel says:

      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.

  17. Denise says:

    Hi what does2/3 half of half mean. This looks really good

  18. Hannah Lowrance says:

    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!

  19. Melinda says:

    Made this today – it was a hit!!

  20. Michele says:

    So am making this for this weekend!! Thank you for sharing this recipe!

  21. Robbie Connell Boyd says:

    NO CALL LIST !!!!

  22. Kris says:

    This is one of the best desserts ever and it isn’t even chocolate!

  23. Vanessa says:

    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. 😉

  24. Kells says:

    Your blog is beautiful!! This recipe looks amazing!

  25. Ann says:

    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.

    • Mel says:

      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.

  26. heather bell says:

    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.

  27. jennjin says:

    no way to share this on facebook 🙁 Bummer!

  28. catherine says:

    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?

  29. Katie says:

    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!!

  30. S says:

    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!

  31. Joni says:

    Could you just use canned blueberry filling?

  32. Shesha says:

    this is a favorite dessert of ours as well, though we like it with blackberries even more than with blueberries

  33. 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!

  34. 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.

  35. 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.

  36. 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.

  37. 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.

  38. Julie T says:

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

  39. 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!

  40. 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.

  41. 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.

  42. 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!!!

  43. 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.

  44. 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 ^_^

  45. 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 🙂

  46. 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!

  47. Dina says:

    it looks delish!

  48. grace says:

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

  49. Kristi says:

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

  50. 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 😛

  51. sara says:

    Gorgeous! This looks SO AMAZING – yum.

  52. Sandy D says:

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

  53. 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!).

    • Cheryl says:

      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!

  54. 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!

  55. Jen T says:

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

  56. 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.

      • Barb says:

        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.

      • sherry says:

        Could u do a layer of strawberry filling & a layer of blueberry filling looks so yummy

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

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

  59. 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!

  60. 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!!

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

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