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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.
5 from 2 votes
Prep Time 15 minutes
Chill Time 8 hours
Total Time 8 hours 15 minutes
Course Dessert
Cuisine American
Servings 10


  • 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


  • 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.



  • 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.