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Luscious Blueberry Angel Food Cloud

This light and airy dessert features slices of store-bought angel food cake layered with a vibrant homemade blueberry compote and clouds of freshly whipped cream, offering a delightful balance of sweet and tangy flavors.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Blueberry Compote
  • 3 cups fresh blueberries plus extra for garnish
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice freshly squeezed
  • 1/2 tsp lemon zest
For the Whipped Cream
  • 2 cups heavy cream cold
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
For Assembly
  • 1 loaf store-bought angel food cake 10-12 oz, pre-made

Equipment

  • Medium saucepan
  • Whisk
  • Large Mixing Bowl
  • Electric mixer (handheld or stand)
  • Sharp serrated knife
  • Serving platter or individual dessert glasses

Method
 

Prepare the Blueberry Compote
  1. In a medium saucepan, combine 3 cups of fresh blueberries, granulated sugar, fresh lemon juice, and lemon zest. Stir gently to combine.
  2. Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. As the blueberries heat, they will release their juices.
  3. Continue to simmer for 10-15 minutes, or until the blueberries have softened and the sauce has thickened slightly. Some blueberries should remain whole, while others burst. Remove from heat and let cool completely. This can be made ahead of time and refrigerated.
Prepare the Whipped Cream
  1. In a large mixing bowl, pour the cold heavy cream, powdered sugar, and vanilla extract.
  2. Using an electric mixer (handheld or stand mixer with a whisk attachment), beat the mixture on medium-high speed until stiff peaks form. Be careful not to overbeat, or it will turn to butter.
Assemble the Dessert
  1. Using a serrated knife, slice the angel food cake into 1-inch thick slices, or tear it into bite-sized pieces for a more rustic presentation.
  2. To assemble, you can either layer in a large serving trifle dish or create individual servings. For individual servings, place a layer of angel food cake pieces at the bottom of a dessert glass.
  3. Spoon a generous amount of the cooled blueberry compote over the cake layer.
  4. Top with a dollop or swirl of the freshly whipped cream.
  5. Repeat the layers: cake, blueberry compote, and whipped cream, finishing with a final layer of whipped cream. Garnish with a few fresh blueberries if desired.
  6. Serve immediately or chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Enjoy!

Notes

For an extra burst of flavor, you can add a pinch of cinnamon or a tiny dash of almond extract to the blueberry compote. This dessert is best enjoyed the day it's made, but leftovers can be stored covered in the refrigerator for up to 2 days. The cake may soften significantly over time. You can substitute frozen blueberries for fresh in the compote; just thaw them slightly first and cook a few minutes longer. Consider adding a layer of fresh mint leaves for a refreshing touch.