May 16, 2023Review Recipe
Blueberry Angel Food Cake
Table of Contents
Whip up a batch of our out-of-this-world blueberry angel food cake. Fluffy cake, velvety pudding, and juicy blueberry pie filling make it hard to imagine that so many dreamy, yummy flavors can exist in one single amazing dessert. I guarantee you will not regret making this trifle-style treat.
This easy dessert is the blueberry version of our viral heaven on earth cake. Check out what all of the excitement is about and try both versions to compare which flavor you like the best.
MORE CAKE RECIPES:
No Bake Eclair Cake | Better than Sex Cake
BLUEBERRY ANGEL FOOD CAKE INGREDIENTS
You will need:
- 1 angel food cake (a pre-made cake or bake a boxed angel food cake mix & let it cool)
- 1 can (21 ounces) blueberry pie filling
- 1 package (4-serving) instant vanilla pudding mix (102 grams, 3.6 ounces)
- 1 ½ cups milk (2%)
- 1 cup sour cream
- 8 ounces Cool Whip
SUBSTITUTIONS AND ADDITIONS
Pie Filling: Instead of blueberry pie filling, you could choose from so many other great flavors of fruit filling. Try raspberry, cherry, or even lemon. How about trying apple pie filling in the fall? Or try our Strawberry Angel Food Cake!
Lemon: Lemon and blueberry is such a delightful combination. You could add little hints of lemon throughout this dessert for a yummy lemon blueberry version. Use lemon pudding in place of the vanilla pudding. Or how about adding a little bit of lemon juice or lemon zest to the cake batter?
Cake: You could swap out the plain angel food cake for pound cake, chocolate cake, vanilla sponge cake or even brownies. You can even make homemade angel food cake if you have a tried and true recipe you prefer.
Pudding: If you are changing up the filling or cake, you could also pick a different pudding flavor. The sky’s the limit with this cake!
Cool Whip: If you prefer homemade whipped cream, it would work fine in place of the Cool Whip.
Sour Cream: If you prefer, you could also substitute plain greek yogurt for the sour cream in this recipe.
Alcohol: If you are serving this cake to adults, you could soak the cake cubes in sherry or wine first for a grown-up version.
HOW TO MAKE THIS BLUEBERRY ANGEL FOOD CAKE RECIPE
STEP ONE: Cut the cooled angel food cake into 1-inch cubes.
PRO TIP: If you are baking the cake yourself for this recipe, make sure to let it cool to room temperature before cutting it so that it doesn’t make the other ingredients too warm.
PRO TIP: The best knife to use when cutting angel food cake is one with a serrated blade, it will cut the cake easier, and you won’t lose the airy, fluffy texture of the cake.
STEP TWO: Layer half of the cake pieces evenly in the bottom of a 9×9 cake pan (metal or glass).
PRO TIP: If you have a trifle dish and are serving this at a potluck, the trifle bowl would show the fancy layers of this dessert even better.
STEP THREE: Spread 2/3 of the blueberry pie filling evenly over the entire cake.
STEP FOUR: Layer the last half of the angel food cake cubes over the blueberry pie filling.
STEP FIVE: In a medium bowl using a stand mixer or an electric mixer on medium speed, combine the pudding mix, milk, and sour cream until smooth (about 2 minutes).
STEP SIX: Spread the creamy mixture evenly over the top of the cake.
STEP SEVEN: Use a small offset spatula to spread the Cool Whip evenly over top of the pudding layer.
STEP EIGHT: Drop and spread the rest of the blueberry pie filling over the top of the whipped cream layer.
STEP NINE: Place in the fridge and let chill 4 to 5 hours before serving.
PRO TIP: This cake needs at least 4 to 5 hours in the fridge so that the layers of cake can soak up all of the flavors. Overnight is even better.
HOW TO SERVE
Scoop our blueberry angel food cake trifle onto a plate or into bowls and add fresh blueberries or other fresh fruit and another dollop of whipped cream on top. How about adding vanilla ice cream on the side? You will undoubtedly receive high praise no matter how you choose to serve it!
Make this heavenly blueberries and cream angel food cake dessert for an easy summertime treat alongside our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea to wash it down.
IN THE FRIDGE: Store the leftovers of this blueberry angel dessert in the refrigerator in a sealed food storage container or covered in plastic wrap or aluminum foil for 1 to 2 days.
IN THE FREEZER: We don’t recommend freezing this recipe.
Our blueberry angel food cake dessert comes together so quickly and is the perfect way to combine all of these sweet flavors. Spongy, moist cake, creamy pudding and tart blueberry pie filling are balanced perfectly in this fantastic confection. The first time you make it, you’ll wonder why you waited so long to make this amazing little dessert!
We don’t recommend freezing this delicious dessert as the consistency would change upon thawing. Since it takes such little time to whip up, plan to make it from scratch right before you are ready to use it.
This heavenly blueberry angel food cake dessert needs to sit in the fridge for several hours to soak in all the yummy flavors, so it is best to make it the day before serving.
The blueberries are delicious, but you could switch it out for any flavor of pie filling you’d like. Lemon, strawberry, raspberry, and cherry would all be delicious!
You’ll know your angel food cake is done when a toothpick or butter knife inserted into the center of the cake comes out clean. Make sure you read the directions on the boxed cake to determine the accurate baking time when you are using an angel food cake pan for your cake.
MORE RECIPES YOU’LL LOVE
Blueberry Angel Food Cake
- 1 angel food cake a pre-made cake or bake a boxed angel food cake mix and let it cool
- 21 ounces blueberry pie filling
- 1 package 4-serving instant vanilla pudding mix (102 grams, 3.6 ounces)
- 1 ½ cups milk 2%
- 1 cup sour cream
- 8 ounces Cool Whip
- Cut the cooled angel food cake into cubes about 1 inch in size. Pro Tip: If you are baking the cake yourself for this recipe, make sure to let it cool fully before cutting it so that it doesn’t make the other ingredients too warm. Pro Tip: The best knife to use when cutting angel food cake is one with a serrated blade, it will cut the cake easier, and you won’t lose the airy, fluffy texture of the cake.
- Layer half of the cake pieces evenly in the bottom of a 9×9 cake pan (metal or glass). Pro Tip: If you have a trifle bowl and are serving this at a potluck, the trifle bowl would show the fancy layers of this dessert even better.
- Spread 2/3 of the blueberry pie filling evenly over the cake.
- Layer the last half of the cake cubes over the blueberry pie filling.
- In a medium bowl stir together the pudding mix, milk, and sour cream until smooth (about 2 minutes). Spread evenly over the top of the cake.
- Spread the Cool Whip evenly over top of the pudding layer. Drop and spread the rest of the blueberry pie filling over the top.
- Place in the fridge and let chill 4 to 5 hours before serving. Pro Tip: This cake needs at least 4 to 5 hours in the fridge so it can soak up all of the flavors. Overnight is even better.
This is one of the best desserts – so fresh and yummy!
Marilyn Mussman says
This is awesome!
Looks delicious 😋
I just put this in the fridge, the hardest part about making this recipe is waiting for it to chill~ looks so pretty and I forgot to save the pie filling for the top but it’s still gorgeous with a few blueberries on top