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.
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 9x9 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.