This heavenly blueberry angel food cake dessert is so light and delicious! It makes the perfect ending to any meal – everyone always asks for the recipe!
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:
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!
2 hours 40 minutes
Blueberry Filling (see note):
- 12 ounces fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1/4 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 light or regular cream cheese, softened to room temperature
- 2/3 cup half-and-half or evaporated milk
- 2/3 cup granulated sugar
- 1 1/2 cups heavy cream
- 3 tablespoons powdered sugar
- 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.
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Recipe Source: adapted from my Aunt Marilyn
Recipe originally posted November 2013; updated August 2019 with new photos and recipe notes.