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Light, luscious, and simple to make, this blueberry angel food cake is the perfect finale for any meal.
Sweet and creamy, you’ll get the perfect mix of angel food cake and blueberry pie filling for a rich, delicious dessert that everyone will love.
Blueberry Angel Food Cake
A cake with no baking time? We all need a few recipes for no-bake desserts in our recipe boxes, and that includes this blueberry angel food cake.
You can put together this simple dessert in 15 minutes and with just 6 ingredients.
Perfect for warm summer days, no-bake desserts are also year-round favorites.
Skip turning on the oven and layer this fluffy dessert into a cake pan or trifle dish, chill, and serve.
You can’t go wrong with serving this blueberry angel food cake at the end of any meal.
It also works great as a dessert to take to a potluck, BBQ, or any other get-together.
Blueberry Angel Food Cake Ingredients
- Angel food cake
- Blueberry pie filling
- Vanilla pudding
- Sour cream
- Cool Whip
Substitutions & Additions
FRUIT: You can use any fruit pie filling in this dessert like strawberry, cherry, apple, or even lemon!
CAKE: Instead of angel food cake, you could also use pound cake, chocolate cake, or sponge cake.
SOUR CREAM: You can substitute plain Greek yogurt for the sour cream in this recipe.
PUDDING: Instead of vanilla pudding, you could use another flavor to change the taste of this no-bake dessert.
Use lemon pudding with the blueberry pie filling for a classic lemon blueberry dessert pairing.
Assembling the dessert in a 9x9 pan makes for thinner layers and the easiest serving option. You can use a glass or metal pan.
You can also put your dessert together in a pretty trifle dish.
The trifle dish will certainly show off the fancy layers of this dessert and impress whoever gets to eat it.
How to Make Blueberry Angel Food Cake
FIRST STEP: Cut the cooled angel food cake into cubes about 1 inch in size.
Use a serrated knife to cut the angel food cake for the best results.
A serrated knife will cut the cake easier, and you won’t lose the airy, fluffy texture of the cake.
SECOND STEP: Layer half of the cake pieces evenly in the bottom of a 9x9 cake pan or dish.
THIRD STEP: Spread ⅔ of the blueberry pie filling evenly over the cake.
FOURTH STEP: Layer the last half of the cake cubes over the blueberry pie filling.
FIFTH STEP: 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.
SIXTH STEP: Spread the Cool Whip evenly over the top of the pudding layer. Drop and spread the rest of the blueberry pie filling over the top.
SEVENTH STEP: Place in the fridge and let chill 4-5 hours before serving.
The dessert needs to chill for at least 4 to 5 hours but it can be prepared a day ahead of serving and left overnight in the fridge.
Frequently Asked Questions
Can I add other fruits instead of blueberries to the cake?
Absolutely! You can experiment with various fruit pie fillings like strawberries, raspberries, or blackberries.
Can I freeze this recipe?
We don’t recommend freezing this delicious dessert as the consistency would change upon thawing.
Can I make the Blueberry Angel Food Cake ahead of time for a party?
Yes! You can assemble the cake the day before and leave in an airtight container in the fridge before serving.
Storing this Recipe
IN THE FRIDGE: Store leftover dessert covered in plastic wrap or a sealed airtight container for 1 to 2 days.
IN THE FREEZER: We don’t recommend freezing this recipe.
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Blueberry Angel Food Cake
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- 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
- 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.Pro Tip: 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.
- Layer half of the cake pieces evenly in the bottom of a 9x9 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.
- 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 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.