Lemon Cream And Blueberry Angel Food Cake Recipe

Cooking Directions

• STEP 1.Prepare the angel food cake according to package instructions and let it cool completely.
• STEP 2.In a mixing bowl, beat the cream cheese, powdered sugar, lemon juice, and lemon zest until smooth and creamy.
• STEP 3.In a separate bowl, whip the heavy cream until stiff peaks form.
• STEP 4.Gently fold the whipped cream into the cream cheese mixture.
• STEP 5.Cut the angel food cake into three layers horizontally.
• STEP 6.Spread a layer of the lemon cream on the bottom layer of the cake, then sprinkle with blueberries.
• STEP 7.Repeat with the remaining layers, finishing with a layer of lemon cream and blueberries on top.
• STEP 8.Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.
• STEP 9.Serve the Lemon Cream And Blueberry Angel Food Cake chilled and garnish with fresh mint leaves.

Cooking Tips

• You can use store-bought angel food cake or make your own from scratch.
• For a shortcut, you can use lemon curd instead of making the lemon cream from scratch.
• Leftovers can be stored in the refrigerator for up to 3 days.

Storage and Serving

• Cover the cake with plastic wrap or place it in an airtight container before storing in the refrigerator.
• Garnish the Lemon Cream And Blueberry Angel Food Cake with additional blueberries and lemon zest before serving.
• Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.