Blueberry Angel Food Cake

 

close up shot of a slice of Blueberry Angel Food Cake on a plate
Blueberry Angel Food Cake is the perfect blend of sweet and tart. This refreshing no-bake cake combines blueberries and  Angel Food Cake for a yummy new dessert.
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Table of Contents
  1. Blueberry Angel Food Cake Ingredients
  2. Substitutions and Additions
  3. How to Make This Blueberry Angel Food Cake Recipe
  4. How to Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

Blueberry Angel Food Cake is a fresh and fruity dessert that combines traditional angel food cake and blueberries. The perfect blend of sweet and tart, this luscious no-bake blueberry cake is a refreshing dessert to add to your menu, and it only takes 15 minutes to put together. 

If you love berry cakes, you’ll want to make Berry Icebox Cake, Blueberry Delight, and Strawberry Heaven on Earth Cake

close up shot of a slice of Blueberry Angel Food Cake on a plate

Blueberry Angel Food Cake Ingredients

Blueberry Angel Food Cake raw ingredients that are labeled

You will need:

  • 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

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 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. 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.

angel food cake cut into cubes on a wooden cutting board

STEP TWO: Layer half of the cake pieces evenly on 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.

STEP THREE: Spread 2/3 of the blueberry pie filling evenly over the cake.

pie filling spread over the cubes of cake in a baking dish

STEP FOUR: Layer the last half of the cake cubes over the blueberry pie filling.

cubes of Angel food cake topped on the cake in a baking dish

STEP FIVE: 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.

pudding, sour cream, and milk whisked together in a bowl

STEP SIX: Spread the Cool Whip evenly over top of the pudding layer. Drop and spread the rest of the blueberry pie filling over the top.

cool whip spread over the pudding layer in a baking dish

STEP SEVEN: Place in the fridge and let chill for 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.

blueberry pie filling spread over the top of the cake in a baking dish

How to Serve

This Blueberry Angel Food cake is the perfect no-bake dessert that is sure to steal the spotlight. This light, heavenly, cake is a hit after any meal, whether it be a neighborhood potluck or when you have company for dinner. Serve it with a scoop of ice cream on the side or a glass of cold iced tea.

Storage

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. 

overhead shot of Blueberry Angel Food Cake in a baking dish

Blueberry Angel Food Cake is a bite of heaven. It’s a fun and simple twist on the traditional Angel Food Cake that yields mouth-watering results. With just 15 minutes to put it together, it’ll quickly turn into everyone’s new favorite dessert. 

Frequently Asked Questions

Can I freeze this recipe? 

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. 

Can I make this delicious recipe ahead of time? 

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.

Can I change the flavor of the pie filling? 

The blueberries are delicious, but you could switch them out for any flavor of pie filling you’d like. Lemon, strawberry, raspberry, and cherry would all be delicious!

When I’m baking angel food cake, how do I know when it is done? 

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

close up shot of a slice of Blueberry Angel Food Cake on a plate

Blueberry Angel Food Cake

Blueberry Angel Food Cake is the perfect blend of sweet and tart. This refreshing no-bake cake combines blueberries and  Angel Food Cake for a yummy new dessert.
Prep Time 15 mins
Chill Time 8 hrs
Total Time 8 hrs 15 mins
Course Dessert
Cuisine American
Servings 10

Ingredients
  

  • 1 angel food cake a pre-made cake, bake a boxed angel food cake mix and let it cool
  • 21 ounces blueberry pie filling
  • 1 4-serving instant vanilla pudding mix, 102 grams, 3.6 ounces
  • 1 ½ cups milk 2%
  • 1 cup sour cream
  • 8 ounces Cool Whip

Instructions
 

  • Cut the cooled angel food cake into cubes about 1 inch in size.
  • Layer half of the cake pieces evenly on the bottom of a 9×9 cake pan (metal or glass).
  • Spread ⅔ 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 for 4 to 5 hours before serving.

Video

Notes

  • 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.
  • 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.
  •  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.
  • 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.

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