Blueberry Trifle

By April 15, 2019Blog

Blueberry Trifle

The holidays can be a busy time but don’t worry we have you covered with this easy to whip up blueberry trifle. Save the home-made from scratch for another day and enjoy our smooth and creamy blueberry trifle. The time saving secret is in the boxed angel food cake but your guests won’t know the difference as this recipe is so good and packed with our juiciest blueberries.

Blueberry Filling Ingredients

Angel Food Cake & Cream Filling

  • Use cooled and cubed angel food cake (grab your favorite angel food cake mix)
  • 2 cups of light cream cheese, softened to room temperature
  • 1/4 cup half-and-half milk
  • 1/4 cup icing sugar

Whipped Cream

  • 2 cups heavy cream
  • 2 tablespoons icing sugar


  • For the blueberry filling, in a medium pot, combine blueberries, sugar, cornstarch, water and lemon juice. Bring mixture to a simmer and cook until thickened for 5-8 minutes, whisking often. Remove from heat and allow to cool to room temperature and set aside
  • Mix cream cheese, half-and-half and sugar until smooth in a large bowl until smooth and creamy. Add angel food cake cubes into mix and ensure they are coated with a layer of cream mix. These can dry out so be sure to assemble the same day that you intend to serve them
  • On medium to high beat heavy cream and icing sugar until stiff peaks form
  • Grab your favorite trifle or dessert dishes to assemble the trifle layers (check out Yes Chef in Abbotsford if you are looking for beautiful kitchen ware)
  • Start with a layer of blueberries, then add a layer of angel food cake (coated with cream mix) and finally a layer of whipping cream
  • Repeat the layers, cover and refrigerate for 2 hours or up to 24 hours
  • Serve Chilled

Table Set – Yes Chef
Styling – Loving Littles Blog
Photography – Life as Wife and Mom 
Floral – You Floral 
Bunny Cookies – Sweet Treats Home Bakery 

Bernadette Maguire

Author Bernadette Maguire

More posts by Bernadette Maguire