Blueberries and Cream Angel Dessert has every delicious thing that you see in its name. Decadent blueberries and cream are combined with light angel food cake to create a dessert that is rich, sweet, and always a pleasure to eat.
Just when you thought that life couldn’t get any better, along comes this amazing recipe for Blueberry and Cream Angel Dessert. With every bite packed full of blueberries and flavor, this might be one recipe that may just be your new daily treat.
Who here loves anything with whipped cream? Who here loves fruity desserts? Who loves angel food cake?! If you answered yes to these questions, you’ve come to the right place. This blueberries and cream angel dessert is rich, sweet, creamy, and packed full of delicious flavor. It’s a dessert that is absolutely fancy in its look and so simple in its preparation.
If you’ve been reading our blog for any amount of time, you might have noticed that we love desserts, and the richer the better! From cakes to cookies and everything in between, we love making sweet treats to bring to parties or just to have on hand as desserts for family meals. One of our favorites has become this blueberries and cream angel dessert. It’s so fast and so good, there’s never a bad time to make it.
Blueberries and Cream Angel Dessert
Because this recipe is so simple and so incredibly delicious, we make it all the time. If it’s just for us, we’ll make one 9×13 dish which lasts us two or three days. If we’re making it for a gathering like a potluck, party, or holiday get-together, we’ll make enough for two dishes!
Let’s talk blueberries! They are what takes this dessert to another level! We love blueberries. There’s just something about their taste and texture that have us always adding them to our recipes that we try. And honestly, it’s because they just bake up so perfectly and add such a great flavor.
If you’ve never had the chance to pick your own blueberries and then turn around and bake up a homemade dessert with them, we couldn’t recommend it more. The flavor of freshly picked blueberries is insanely good!
The combination of blueberries, cream cheese, whipped cream, and angel food cake that this dessert is made with creates a wonderful flavor and texture that’s always such a crowd-pleaser. It’s perfect for any occasion, but we especially love to make it during the summer months when blueberries are in season. That being said, you can make it year round, even during periods when blueberries aren’t quite as tasty thanks to all the other ingredients you’ll find in this dessert.
It doesn’t take a lot of ingredients to make this dessert. In fact, it only takes a handful for each part of the dessert. It’s a simple ingredient list, and everything on here is easy to find at your local store – that’s if you don’t have them in your pantry already.
- Fresh blueberries
- Granulated sugar
- Lemon juice
- Cold water
Cake and Cream
- 1 angel food cake cut into 1-inch cubes
- Cream cheese, softened
- Evaporated milk
- Heavy cream
- Powdered sugar
That’s everything you need! If you break it down into each part of the recipe, you’ll see that there aren’t many ingredients required for any one part, making it a breeze to both shop for and make.
Making the Blueberries and Cream Angel Dessert
Making this delicious dessert is just as easy as gathering up the ingredients. It’s a semi-homemade affair, so there’s not a ton of cooking to do. Buying the angel food cake rather than making one saves a ton of time. The most work you’ll do is simmering the blueberry mixture on the stove and doing a little beating. It really is easy.
You’ll find the complete recipe with amounts in the recipe card at the end of the post, but for now, this outline will give you the gist of the recipe and show you how incredibly easy this recipe is to make.
- Combine all blueberry filling ingredients. Bring to a simmer and cook until thickened, stirring often.
- For the cake and cream layer, whip together cream cheese, evaporated milk, and sugar until smooth and creamy. Fold in the angel food cake.
- For the whipped cream, beat the heavy cream and powdered sugar until soft peaks form.
- To assemble, spread half the angel food cake mixture on the bottom of a baking dish. Spoon half the blueberry filling over the cake layer. Repeat until finished and spread the whipped cream on top.
- Chill for at least 2 hours.
That’s all there is to it! Pretty easy, eh? When you look at this entire recip, it’s mostly just a matter of a little stirring and spreading when you break it down. It’s super easy and super DUPER delicious.
With a recipe this easy, there’s not much you can do to cause any sort of catastrophe. It’s just so easy, it’s almost impossible. That being said, there are things you can do to make sure that you get an excellent dessert instead of a really good dessert. These are simple tips that will help you make the best possible blueberries and cream angel dessert.
Cube Size Matters
It’s important that you cut your angel cake into one inch squares. Any smaller than that, and they won’t stand up to be folding into the cream cheese mixture. If they’re larger than that, they’ll be too big to be a good bite size.
Fold in the Cake
While we’re talking about the angel cake in this recipe, it’s important to remember to fold in the cake pieces, not stir them in. Folding the cake into the cream cheese mixture will ensure that the cake doesn’t get smashed. If you mix, you’ll almost certainly smoosh up the cake and ruin your texture.
Whip it Good
When making cream cheese mixture for the cake and cream layer, it’s important to really get in there and whip. You want the cream cheese mixture to be extra smooth and creamy. You can only get that by thoroughly whipping until everything is fully incorporated.
The same goes for making the whipped cream. You can’t rush the process. Whip vigorously and well until you get those nice, soft peaks. Remember the peaks should stay, well, peaked. If you get peaks that immediately collapse, you’re not quite finished whipping.
Chill, Chill, Chill
Chilling is absolutely key with this blueberries and cream angel dessert. You should chill it a minimum of two hours, but longer is better. We love to make this dessert the night before so it has plenty of time to get nice and cold and for all the flavors to meld together.
Serving Blueberries and Cream Angel Dessert
This smooth, creamy, sweet dessert has everything you’ll ever neec right there in the recipe. It’s even topped with whipped cream. To serve it, simply spoon it onto a plate and enjoy!
As for where to serve it… We recommend anywhere. This is the ideal spring and summer dessert, but it’s equally at home during other parts of the year when local blueberries aren’t fresh. It’s an excellent Easter dessert. It’s also at home at any summer get-together and even holiday gatherings. Everyone loves it, so bring it everywhere.
Storing Blueberries and Cream Angel Dessert
This dessert will keep in the refrigerator in an air-tight container for three to four days. The beauty of this dessert is that the longer it chills, the better it tastes. That means you’ll thoroughly enjoy this one from the first bite to the last!
Before you go, let’s hit the highlights in the old FAQ section here. It covers all the really important things to remember.
My cake disintegrated into my cream mixture. What happened?
You probably cut your cake into pieces that were too small OR you stirred in the cake pieces instead of folding them in. In either of those scenarios, the angel food cake will break up.
Why is my cream cheese mixture lumpy?
You either didn’t let your cream cheese fully soften or you didn’t Devo it. When you make the cream cheese mixture, you have to make like Devo and whip it good. Seriously. Whip it vigoroulsy until it’s completely smooth and creamy.
My whipped cream keeps collapsing!
If your whipped cream is making peaks but keeps collapsing, then we’re back to the Devo method again. When you make whipped cream, the peaks have to stay in place. That’s how you know it’s done. If your peaks stand up and don’t fall back into the cream, you’re good to go.
My blueberries and cream angel dessert seem kind of thin.
You probably didn’t chill it long enough. Chilling time is very important with this recipe. It allows the cream cheese mixture to set back up and make a nice, creamy but firm layer. If you don’t chill it adequatly, you get more of a soft-serve ice cream texture.
Try This Blueberries and Cream Dream Today
When we call this recipe a blueberries and cream dream, we’re not joking. It is absolutely one of the most delicious desserts you’ll ever make. It’s also one of the easiest! With all that sweet blueberry goodness combined with the creamy cream cheese layer filled with angel cake and topped with whipped cream, it’s a dessert you’ll find yourself making again and again. Because everyone will gobble it right up!
Give this recipe a try today, and we’re sure you’ll love it as much as we do.
OTHER DESSERT RECIPES YOU WILL LOVE:
Old Fashioned Hummingbird Cake Recipe
Strawberry Cheesecake Poke Cake
Pineapple Coconut Poke Cake
Elvis Presley Cake
Blueberries and Cream Angel Dessert
- 12 ounces fresh blueberries
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1 tablespoon lemon juice
CAKE AND CREAM
- 1 angel food cake, cut into 1-inch cubes
- 16 ounces cream cheese, softened to room temperature
- 2/3 cup evaporated milk
- 2/3 cup sugar
- 1 1/2 cups heavy cream
- 3 tablespoons powdered sugar
- Stir together all of the blueberry filling ingredients in a medium saucepan. Bring the mixture to a simmer and cook until thickened, 5-7 minutes, stirring often. Remove from the heat.
- For the cake and cream layer, in a large bowl, whip together the cream cheese, evaporated milk, and sugar until smooth and creamy. Fold in the angel food cake cubes
- For the whipped cream, beat together the heavy cream and powdered sugar until soft peaks form.
- To assemble, spread half of the angel food cake mixture in the bottom of a 13×9 baking dish.
- Spoon half of the blueberry filling over the angel food cake layer. Repeat these two layers, and spread the whipped cream over the top.
- Chill in the fridge at least 2 hours before serving.
This was delicious. So easy to make. Added to our favorites