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Prep time:
Cook time:
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Yield: 12 Servings
Ingredients: 12 ounces fresh or frozen blueberries 2 tablespoons granulated sugar 2 tablespoons cornstarch 1/4 cup cold water Squeeze of fresh lemon juice (about 1/2 to 1 tablespoon) And so on.
Instructions:
Step number one. 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.
Next, For the cake and cream layer, in a blender or with an electric mixer (handheld or stand mixer), whip together the cream cheese, half-and-half or evaporated milk, and sugar until smooth and creamy, 2-3 minutes.
Next step is, Transfer the mixture to a bowl if you used a blender. Fold in the angel food cake cubes. Keep in mind (from the note below) that you may not use all the cake cubes, depending on the size of the cake. Add cake cubes until they are all thickly coated with a layer of cream.
Complete Ingredients and Instructions: https://www.melskitchencafe.com/heavenly-blueberry-and-cream-angel-dessert/
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