Heavenly Blueberries and Cream Angel Dessert
User Reviews
4.6
Heavenly Blueberries and Cream Angel Dessert
Description
This dessert begins with blueberry filling simmered until thickened using blueberries, sugar, cornstarch, water, and fresh lemon juice. The cream layer blends softened cream cheese with half-and-half and sugar until smooth and silky before folding in cubes of angel food cake, which absorb the cream and provide a light, spongy texture.
Whipped heavy cream sweetened with powdered sugar is prepared separately to add fluffiness. In assembling, layers alternate between the cream-coated cake mixture and blueberry filling, producing a trifle-style dish with juicy fruit and creamy layers balanced by the airy cake pieces.
The dessert's flavor is mildly sweet with a fresh brightness from the lemon and blueberries. The angel food cake's delicate texture complements the creamy and fruity elements. This dish works well as a make-ahead option, as it can be refrigerated for up to 24 hours to allow flavors to meld and the cake to soften thoroughly.
Adjustments can be made based on the cake size for appropriate proportions and extra blueberry filling for more fruit presence.
Ingredients
Blueberry Filling (see note):
- 12 ounces blueberries fresh or frozen
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- ¼ cup water cold
- lemon juice about 1/2 to 1 tablespoon, fresh, squeeze of
Cake and Cream:
- 1 angel food cake cut into 1-inch cubes, see note
- 16 ounces cream cheese softened to room temperature, light or regular
- ⅔ cup half-and-half or evaporated milk
- ⅔ cup granulated sugar
Whipped Cream:
- 1 ½ cups heavy cream
- 3 tablespoons 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
- Use about 3/4 of a cake mix angel food cake or adjust according to the cake size; too many cake cubes can dry out the dessert.
- Consider doubling the blueberry filling for a fruitier dessert.
- This dessert can be assembled up to 24 hours in advance and refrigerated to enhance flavor melding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 350kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 65mg | 22% |
| Sodium | 350mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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