This light yet decadent trifle is the perfect summer dessert… It starts with a base of fluffy angel food cake (store-bought or use this amazingly easy recipe to make your own) which is layered with a cream cheese filling, blueberry sauce, and topped with sweetened whipped cream. I’ve got a freezer full of blueberries we picked this summer and so I used those, but I’ve also purchased the tiny wild frozen blueberries (easy to find at Trader Joes’s or Whole Foods) and especially love it made with those. The trifle dish is pretty, but not necessary. Any large bowl or casserole pan will work as well. Bonus if it’s clear so you can see those beautiful layers of cake, cream, and berries!

Blueberries and Cream Angel Food Cake Trifle

INGREDIENTS

Blueberry Filling:
18 oz. fresh or frozen blueberries (I’ve used both regular and wild blueberries)
3 Tbsp. sugar
2 Tbsp. cornstarch
1/3 cup. cold water
1 Tbsp. freshly squeezed lemon juice

Cream:
16 oz. cream cheese, softened to room temperature
2/3 cup half-and-half
2/3 cup sugar

Whipped Cream:
1 1/2 cups heavy cream
3 Tbsp. powdered sugar

1 angel food cake, cut into 1-inch cubes (store-bought or homemade)

DIRECTIONS

1. For the blueberry filling, in a medium saucepan, combine the blueberries, sugar, cornstarch, water and lemon juice. Bring the mixture to a simmer and cook until thickened, 5-7 minutes, stirring often. Remove from the heat and let cool to room temperature.
2. For the cream layer, in a blender or with an electric mixer (handheld or stand mixer), whip together the cream cheese, half-and-half, and sugar until smooth and creamy, 2-3 minutes.
3. For the whipped cream, beat together the heavy cream and powdered sugar until soft peaks form.
4. To assemble, in a trifle dish, a large glass bowl or a 9X13-inch (or slightly smaller) dish, spread half of the angel food cake cubes. Top with half of the cream, half of the blueberries, dolloping across the top, and then spread half of the whipped cream on top. Repeat the layers. The layers don’t have to be perfect. It’s going to be a little haphazard and messy.
5. Cover and refrigerate at least 2 hours or up to 24 hours.

(Adapted from Mel’s Kitchen Cafe)