Blueberries and Cream Cake

Ingredients

Blueberry Filling

  • 12 ounces Fresh Blueberries
  • 2 tablespoons Granulated Sugar
  • 2 tablespoons Cornstarch
  • 1/4 cup Cold Water
  • 1/2 tablespoon Fresh Lemon Juice

Cream and Cake

  • Angel Food Cake, cut into 1 inch cubes
  • 16 ounces Cream Cheese, room temperature
  • 2/3 cup Half-and-Half
  • 2/3 cup Granulated Sugar

Whipped Cream

  • 1 1/2 cups Heavy Cream
  • 3 tablespoons Powdered Sugar

Directions

  1. Blueberry filling: in a medium saucepan combine the blueberries, sugar, cornstarch, water and lemon juice; bring the mixture to a simmer; cook until thickened 5-7 minutes; stir often
  2. Remove from heat and let cool to room temperature
  3. Cream and cake layer: with an electric mixer, whip together the cream cheese, half-and-half and sugar until smooth, 2-3 minutes
  4. Fold in the angel food cake cubes; add cubes until they are all thickly coated with a layer of cream
  5. Whipped cream: beat together the heavy cream and powdered sugar until soft peaks form
  6. In a 9×13 inch dish, spread half of the angel food cake mixture; top with half of the blueberries in dollops then spread half of the whipped cream on top; repeat the layers
  7. Cover and refrigerate at least 2 hours