Fold in the angel food cake cubes. Years ago when I first told you about this recipe, I was all about prettily layering the creamy angel food cake cubes with the blueberries and cream in a fancy trifle dish. And fluffy. I also added a dash of nutmeg, which I always do with blueberries. We had a life group pitch in and I took this and my layered green cauliflower salad (to die for…I can give you the recipe ifin you want it…not sure how though) Anyway, as usual most of my girlfriends were on diets but I saw all of them sneaking more tiny little bites. After I mixed up the cream and angel food cake, I felt like it looked a little dry, so I added a small container of Greek Vanilla Yogurt to it. Next time I will whip 2 cups of whipped cream. I’m overjoyed that you’ve stopped by! If I have extras, I’ll probably make blueberry jam. Then I remembered the key word – Heavenly!!! 2/3 cup half-and-half or evaporated milk I just made this and made the same mistake! One Year Ago: Chocolate and Coconut Cream Pie Bars A quick search and here I am! Made this over the weekend. I made it for a family gathering and got rave reviews and many requests for the recipe. You can use a small thin knife or a cake tester to cut around the middle tube. It turned out and tasted great. My friend makes something similar with canned cherry pie filling and white cake and I always go back for seconds and ummm…thirds. Made for a family gathering at my sisters. This looks yummy, Mel! Oh my…. I made this following the recipe for bunco and everyone LOVED it! My niece tagged me in a post featuring this recipe because she knows I have a TON of blueberries growing in my back yard. Got rave reviews from everyone and not much left. Finally made it today. This is heavenly indeed!! This was easy to make and every last bit was devoured! It makes a much fruitier trifle, which I prefer. Remove bowl from stand mixer and sprinkle flour-sugar mixture, ¼ cup at a time, over the meringue, folding it just until the flour-sugar mixture disappears. The flavor options are endless…just read through the comment thread to get a little inspiration! I found my husband in the fridge at 2:00 am licking the last of the leftovers out of the bowl. Glad the leftovers were even better than the real thing! I did double the sauce for the blueberries as suggested by others. (C) 2020 - Chef Lindsey Farr. I sometimes use other fruit pie fillings. Could you just use canned blueberry filling? ” Delicious” was the first word I heard when they took a bite. It’s too much pressure! Am having it for breakfast right now. Everyone loves it. We eat gluten free so just made a gluten free yellow cake and it worked out perfect. Bring the mixture to a simmer and cook until thickened, 5-7 minutes, stirring often. The gals gobbled it up. I read countless recipes for Angel Food Cake in both my antique and modern day cookbooks before finally settling on one from Betty Crocker’s Cookbook, 1984 edition. Will make again. ( Last summer’s frozen, but hand-picked, “Vancouver Island, side of the road” blackberries, lol). Do you have any advice on how to use up the egg yolks? Prep Time: Top with half of the blueberries, dolloping across the top, and then spread half of the sweetened whipped cream on top. I increased sugar to 1/3 cup, since I was doubling and blackberries are traditionally tart. I’m assuming we could substitute any frozen fruit such as strawberries or raspberries if we wanted, correct? I made this today used fresh wild blackberries that I had previously frozen. Save my name, email, and website in this browser for the next time I comment. Oh, and you should know that this family of 11 LOVES your sweet and sour chicken recipe. I just have one question – why use light cream cheese when you are already using sugar, half and half, and whipping cream? 1 1/2 cups heavy cream I think it would be great with peaches. So tasty! Heavenly Blueberries and Cream Angel Dessert 2 tablespoons cornstarch Yes you can freeze it. just wanted to respost and say we made it tonight as a v-day dessert. Everyone loved it. Yes! Thank you, Susan. Made this several months ago using the Barefoot Contessa’s recipe for angel food cake that calls for lemon zest. Susan – Certainly worth a try – make sure the white cake is on the light, airy side and not too dense. Wow – I am so happy I tried this dessert. Second time I used 16oz of frozen blueberries and it was fine. Will definitely be making this again! Don't stress. I was wondering what the flavor difference is with the half and half or evaporated milk? 1/4 cup cold water

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