Heavenly Blueberries and Cream Angel Food Cake Dessert Recipe

Blueberries and Cream Angel Food Cake is a beloved no-bake dessert that merges the pillowy texture of angel food cake with creamy layers and juicy blueberries.

Its bright, refreshing flavor makes it ideal for gatherings, summer potlucks, or anytime you need a show-stopping treat with minimal effort.

This updated version includes not only the classic shortcut method, but also guides you on making homemade components, infusing extra flavor, and achieving the perfect balance of sweetness and tang.

Detailed instructions, helpful substitutions, and practical advice ensure you create a crowd-pleaser every time.

Ingredients Checklist

Start by gathering everything you need for your Blueberries and Cream Angel Food Cake. This list includes enhancements and alternatives for a truly standout dessert.

• Angel Food Cake Base

  • 1 (14 oz) prepared angel food cake (store-bought, homemade, or from a box mix)

  • For homemade: 12 large egg whites, 1½ cups superfine sugar, 1 cup cake flour, 1½ tsp cream of tartar, ½ tsp salt, 1 tsp vanilla, ½ tsp almond extract (optional)

• Blueberry Layer

  • 1 (21 oz) can blueberry pie filling

  • For homemade: 2 cups fresh or frozen blueberries, ¼ cup sugar, 2 tsp cornstarch, 1 tbsp lemon juice, 2 tbsp water

• Cream Layer

  • 1 (3.5 oz) box instant vanilla pudding mix

  • 1½ cups cold whole milk

  • 1 cup full-fat sour cream or plain Greek yogurt (adds tang, balances sweetness)

  • 1 (8 oz) tub frozen whipped topping (thawed), or 2 cups freshly whipped cream (see tips for stabilizing)

• Flavor Boosters & Optional Garnishes

  • Zest of 1 lemon (adds brightness to cream or berry layer)

  • ½ tsp vanilla or almond extract (for pudding or whipped cream)

  • 1 cup fresh blueberries (for garnish)

  • Lemon zest, fresh mint, or edible flowers (optional)

  • ½ cup crushed graham crackers or vanilla wafer crumbs (for crunch)

• Equipment

  • Trifle bowl, deep glass dish, or 9×13-inch baking dish

  • Electric mixer or whisk

  • Large mixing bowls

  • Serrated knife (for cake)

  • Spatula for layering

  • Refrigerator for chilling

Step-by-Step Instructions

These instructions ensure you build a dessert with maximum flavor, visual appeal, and a perfect balance of texture in every bite.

1. Prepare the Angel Food Cake

• If using store-bought or mix, allow cake to cool completely. For homemade, bake in advance and let cool upside down to prevent collapse.

• Cut or tear the cake into 1-inch cubes for even layering. For the best texture, use a serrated knife and gentle sawing motions.

2. Make or Enhance the Blueberry Layer

• If using canned filling, stir in lemon zest or a squeeze of lemon juice for brightness. If making from scratch, simmer blueberries, sugar, cornstarch, lemon juice, and water over medium heat until thick and glossy. Cool completely.

3. Prepare the Cream Mixture

• Whisk together pudding mix and milk for 2 minutes until thickened. Fold in sour cream and vanilla. Gently fold in thawed whipped topping or freshly whipped cream until smooth and fluffy. (For extra stability in hot weather, use stabilized whipped cream.)

4. Assemble the Layers

• In your trifle dish or pan, layer half of the angel food cake cubes.

• Spoon half the blueberry mixture evenly over the cake.

• Spread or pipe half of the cream mixture on top.

• Repeat layers with remaining cake, blueberries, and cream.

• For a striking finish, swirl a little blueberry sauce through the top layer of cream using a skewer.

5. Garnish

• Top with fresh blueberries, a sprinkle of lemon zest, and optional mint leaves or edible flowers.

• For added crunch, sprinkle crushed graham crackers or vanilla wafers on just before serving.

6. Chill

• Cover and refrigerate for at least 3 hours (overnight is ideal). This allows flavors to meld and makes for cleaner slices.

Tips for Perfect Results

Pay attention to these professional tips to guarantee an angel food cake dessert with just the right texture and taste.

• Use only completely cooled cake to avoid a soggy dessert.

• If using fresh cream, stabilize it with a tablespoon of powdered sugar and a bit of cream cheese to help it hold up when layered.

• Homemade blueberry compote gives you control over sweetness and texture, but canned filling is perfectly acceptable for speed.

• Always chill the dessert thoroughly before serving—this sets the cream and allows the cake to absorb some blueberry flavor without becoming mushy.

• Fold, don’t stir, when combining cream layers to keep the mixture light and airy.

• For a lower-sugar version, use sugar-free pudding, reduced-sugar whipped topping, and a lightly sweetened homemade berry sauce.

Serving Suggestions

Presentation and pairing ideas can elevate your Blueberries and Cream Angel Food Cake from simple to sensational.

• Serve in a clear trifle bowl for a dramatic layered effect.

• Garnish with extra berries, lemon zest, or a drizzle of berry sauce for color and freshness.

• Portion with a large spoon for casual gatherings, or slice with a knife for neater squares.

• Pairs beautifully with iced tea, lemonade, or light sparkling wine.

• For a brunch buffet, offer alongside fresh fruit, granola, and other mini desserts.

Final Thoughts

Blueberries and Cream Angel Food Cake is a show-stopping dessert that balances lightness, creaminess, and the bright flavor of fresh berries.

Its no-bake assembly and versatility make it suitable for bakers of all levels, and the result is always a crowd-pleaser.

By choosing high-quality ingredients, customizing each layer, and giving the dessert ample time to chill, you’ll create a treat that tastes as impressive as it looks.

Experiment with seasonal fruit variations or homemade components to make this classic your own. Enjoy every cloud-like bite!