Blueberry Angel Food Cake

I was feeling patriotic a day early and attempted a new recipe last night. I take a crack at new dishes all the time…some become staples and others turn out to be running jokes between Mike and me. I made some crab enchiladas once and it was undoubtedly the nastiest supper ever made. So bad that we use it as a scale reference when judging meals….”On a scale of crab enchiladas to ten, what do you give this?”

The patriotic dessert I concocted looked a bit scary when it came out of the oven, but over time it deflated into a sweet treat! So here are the simple directions:

Blueberry Angel Food Cake

1 box of angel food cake (I purchased Phillsbury)
1 can of blueberry pie filling (found near the canned fruits)

-Preheat oven to 350 and spray pan.
-Mix ingredients and pour into your pan.
-Bake for 36-40 minutes or until the top is brown. Serve with cool whip and fresh berries.

Now I used a bundt pan because in my head I wanted that cute bundt look. I wish I used the pan specific for angel food cake. With the bundt pan I cooked it for 36 minutes and it was overflowing! It quickly deflated and then I flipped it over onto a plate. Next time I will try this as cupcakes with a little cool whip on top.

When it first came out of the oven


doesn't look that bad, right?

I took a slice and cut it up into chunks and then topped it with warm strawberries. I would have added fat free cool whip to complete the red, white and blue look, but sadly I was out! At the grocery store I was turned off by the fresh strawberries due to some mold on the first carton I picked up (mold on berries is the worst, ain’t it!?). Frozen berries are always in my freezer for shakes, so I warmed them up in the microwave. The warm strawberries in combination with the fluffy cake made it melt in my mouth!

placed it in some adorable cups for Lily (she couldn't get enough of it!)

I was a little hesitant to post this recipe, as I have not perfected it. I almost made it again just so I could have better pictures, but snuggle time with Lily superseded. So if you make this in a bundt pan, do not use all the batter. Next time I will use my angel food pan and try cupcakes (cooking time will range 18-20 minutes usually for cupcakes). This is a sugary dessert with the pie filling so refrain from overindulgence or you will end up with that “I wish I had only one slice” feeling! It is so good it was difficult to stop nibbling on it!

I hope you all have a fabulous & safe 4th of July today! Proud to be an American and forever grateful for the men and women who have fought and are still fighting for our great country.


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