Blueberry Angel Cake Desserts: The Perfect Holiday Combination
Your holiday dinner won’t be complete without a heavenly dessert. Look to one of these blueberry angel cake desserts to be the perfect ending to the most festive meal of the year! We’ve put together three different blueberry angel cake desserts for you to choose from.
Blueberry Angel Cake Desserts
Heavenly Blueberry and Cream Angel Dessert
With ‘heavenly’ in the name, this recipe will be the star of the meal. It’s a dessert where fluffy, sweet and creamy meet the tartness of blueberries. Recipe courtesy of Mel’s Kitchen Cafe.
Note: Only use as much angel food cake as can be completely covered by a thick layer of cream or it will be too dry.
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
- 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
- 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. 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.
- For the whipped cream, beat together the heavy cream and powdered sugar until peaks form.
- 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.
- Cover and refrigerate at least 2 hours or up to 24 hours. Serve chilled.
Angel Food Cake Blueberry Trifle
The trifle in this decadent blueberry dessert has the taste and texture of cheesecake. It makes for a holiday dessert that’s rich, tart and creamy. Recipe courtesy of Recipes, Food & Cooking; the recipe was originally made with Florida blueberries (the best blueberries anywhere) as the post was sponsored by Fresh from Florida.
Ingredients
- 1 angel food cake mix – baked as directed on package
Blueberry Filling
- 3 cups blueberries
- ½ cup sugar
- 2 tablespoons cornstarch
- ½ cup cold water -divided use
Cake
- Angel Food Cake Mix – baked according to package directions
Cream Cheese
- 16 ounces light cream cheese, softened to room temperature
- ⅓ cup heavy cream
- ⅓ cup milk
- ⅔ cup granulated sugar
- 1 teaspoon vanilla
Whipped Cream
- 1½ cups heavy cream
- ½ cup powdered sugar
Instructions
- Make the angel food cake according to package directions. Cool and tear into pieces.
- To make the blueberry filling: Add ¼ cup water to a pan with the blueberries and sugar. Bring to a boil. Cook for about 3 minutes. Stir the remaining water and cornstarch together. Stir into the blueberry mixture and stir until thickened. Cool.
- To make the Cheesecake Filling: Add the cream cheese, heavy cream and milk to a mixer bowl. Beat on medium speed until combined. Add the sugar and vanilla.
- To assemble: Put the angel food pieces in a large bowl. Add the cheesecake filling and mix carefully until it is combined with the cake. Add half of the cake to your trifle bowl.
- Add half of the blueberry filling.
- Top with the remaining cake mixture.
- Add the remaining blueberries.
- Top with the whipped cream.
- Refrigerate at least 4 hours or overnight.
Blueberry Angel Cake
If you’re looking for a dessert that’s simpler, this one has just a few ingredients! It uses angel cake, blueberry pie filling, whipped cream and fresh blueberries, of course! Recipe courtesy of Back for Seconds.
- 1 box angel food cake mix
- 1 22-ounce can blueberry pie filling
- whipped cream and blueberries for serving
1. Preheat oven to 350. Spray a 9×13 pan with non-stick cooking spray and set aside.
2. In a large bowl, stir together the angel food cake mix and your can of pie filling. The mixture will puff up–that’s okay!
3. Pour batter into your prepared pan, and bake for 30 minutes, or until top is golden and a skewer inserted in the middle of the cake comes out clean. The cake will puff up while baking and deflate as it cools.
4. Serve with whipped cream and fresh blueberries.
Any one of these blueberry angel cake desserts will be perfect to grace your holiday table. Follow Blueberries from Florida’s Dessert Pinterest page for more recipes.
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