Squeeze of fresh lemon juice, about 1/2 to 1 tablespoon
Cake and Cream:
1angel food cake cut into 1-inch cubes (see note)
16ounces(454g)light or regular cream cheese, softened to room temperature
⅔cuphalf-and-half or evaporated milk
1 ½cupsheavy cream
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.
Angel Food Cake: it really depends on what type of angel food cake you are using to determine how much you need to use for this recipe. Storebought cakes and this homemade angel food cake may be slightly smaller than a cake mix angel food cake - I usually end up using about 3/4 of a cake mix angel food cake. Add cake cubes until 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).Fruit Filling: many readers have doubled the fruit filling recipe for a higher fruit-to-cake ratio.Make Ahead: this dessert can be assembled and refrigerated up to 24 hours in advance.