Description
This Heavenly Blueberries and Cream Angel Dessert is a luscious layered treat featuring a sweet blueberry filling, fluffy angel food cake cubes, and a creamy blend of cream cheese and whipped cream. Perfect for gatherings, it combines fresh or frozen blueberries simmered into a thick compote with a smooth, light cream cheese mixture and airy whipped cream for a delightful, easy-to-assemble dessert that requires no baking.
Ingredients
Blueberry Filling
- 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 Layer
- 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
Whipped Cream
- 1 1/2 cups heavy cream
- 3 tablespoons powdered sugar
Instructions
- Prepare the blueberry filling: In a medium saucepan, combine the blueberries, granulated sugar, cornstarch, cold water, and fresh lemon juice. Bring the mixture to a gentle simmer over medium heat, stirring frequently. Cook until the mixture thickens, about 5-7 minutes. Remove from heat and allow it to cool to room temperature.
- Make the cake and cream layer: Using a blender or an electric mixer (handheld or stand mixer), whip together the softened cream cheese, half-and-half or evaporated milk, and granulated sugar. Continue mixing until smooth and creamy, approximately 2-3 minutes.
- Combine cake cubes: If you used a blender, transfer the cream mixture to a bowl. Gently fold in the angel food cake cubes, adding enough cubes until all are thickly coated with the creamy mixture. Note that you might not need all the cake cubes depending on the size of your angel food cake.
- Prepare the whipped cream: In a chilled mixing bowl, beat the heavy cream and powdered sugar together until soft peaks form, ensuring a light and airy texture.
- Assemble the dessert: In a trifle dish, large glass bowl, or a 9×13-inch dish, spread half of the cream and cake mixture evenly. Dollop half of the cooled blueberry filling across the top, then spread half of the sweetened whipped cream over the blueberries. Repeat the layering with the remaining cream and cake mixture, blueberries, and whipped cream. The layers can be a bit rustic and uneven—that’s part of the charm.
- Chill: Cover the assembled dessert and refrigerate for at least 2 hours, or up to 24 hours, allowing the flavors to meld and the dessert to set perfectly before serving.
Notes
- Use all or part of the angel food cake cubes based on your cake’s size; just ensure the cubes are fully coated with the cream mixture to maintain the dessert’s texture balance.
- For extra flavor, fresh lemon juice adds a nice brightness to the blueberry filling.
- The dessert can be prepared up to a day in advance, making it convenient for entertaining.
- Light cream cheese and half-and-half can be used to reduce richness if desired, but regular cream cheese and half-and-half or evaporated milk provide the best flavor and texture.
