Lemon Blueberry Angel Cake
User Reviews
5
Lemon Blueberry Angel Cake
Description
The Lemon Blueberry Angel Cake combines the lightness of angel food cake with the richness of lemon pudding and the sweetness of blueberries. Starting with cubes of angel food cake, the recipe alternates layers with blueberry pie filling and lemon pudding made slightly thicker by using less milk. The whipped cream topping finishes the dessert with a light and creamy touch, complemented by an extra drizzle of blueberry filling on top.
This dessert offers a delicate blend of flavors and textures: airy and spongy cake cubes contrast with creamy, tangy lemon pudding and sweet blueberry fruit. The layering technique keeps the cake moist but not soggy, providing a pleasant softness throughout.
Serve this cake chilled, straight from the fridge. It's suitable for warm days when a cool, fruity dessert is desirable. The recipe allows flexibility in the type of angel food cake used, including store-bought or homemade versions, making the preparation more convenient.
Ingredients
- 1 angel food cake (store bought, homemade, or prepared from a box mix)
- 1 can blueberry pie filling
- 1 package lemon pudding mix
- 1 ½ cups milk
- 2 cups Whipped Cream (or 1 pack prepared Dream Whip)
Instructions
- Prepare the lemon pudding mix by mixing together with 1 ½ cups of milk (note: the package will state to use 2 cups of milk but we want the pudding mix to be a bit thicker or else the angel food cake will become too moist, so we only need to use 1 ½ cups of milk). Chill in the fridge for 5-10 minutes or until set.
- Carefully slice the angel food cake into 1” cubes. Be careful not to press the angel food cake too hard or else it will compress.
- Using a 9” x 13” baking dish (or ramekins), layer half of the angel food cake cubes along the bottom of the tray.
- Spread ⅔ of the blueberry pie filling on top of the angel food cake.
- Layer the remaining angel food cake on top of the blueberry pie filling.
- Spread the lemon pudding mix evenly over the angel food cake.
- Use the back of a spoon or an offset spatula to evenly spread the whipped cream on top of the lemon pudding.
- Spread the remaining ⅓ blueberry pie filling on top of the whipped cream. Use the back of a spoon to create swirls as the blueberry pie filling mixing with the whipped cream.
- Chill in the fridge for at least 2 hours – overnight (the cake tastes even better the next day!). Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 58g | 19% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 313mg | 13% |
| Potassium | 171mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 127IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 98mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
