Blueberry Angel Food Cheesecake Recipe 435

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BLUEBERRY ANGEL DESSERT



Blueberry Angel Dessert image

Make the most of angel food cake, pie filling and whipped topping by creating this light impressive dessert that doesn't keep you in the kitchen for hours. It's the perfect way to end a summer meal. -Carol Johnson, Tyler, Texas

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 12 servings.

Number Of Ingredients 5

1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
2 cans (21 ounces each) blueberry pie filling

Steps:

  • In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9-in. dish; top with pie filling. Refrigerate, covered, at least 2 hours before serving.

Nutrition Facts : Calories 384 calories, Fat 10g fat (7g saturated fat), Cholesterol 21mg cholesterol, Sodium 223mg sodium, Carbohydrate 70g carbohydrate (50g sugars, Fiber 3g fiber), Protein 3g protein.

BLUEBERRY ANGEL FOOD CHEESECAKE RECIPE - (4.3/5)



Blueberry Angel Food Cheesecake Recipe - (4.3/5) image

Provided by cecelia26_

Number Of Ingredients 5

8 ounces cream cheese, softened
1 cup powdered sugar
1 prepared angel food cake
8 ounces whipped topping
2 cans blueberry pie filling

Steps:

  • Beat the cream cheese and sugar together until smooth. Cut the angel food cake into 1" cubes; fold the cubes and whipped topping into the cream cheese mixture. Pour this mixture into a 13 x 9" dish and spread out evenly. Pour the blueberry pie filling over the top and spread out evenly. Cover with plastic or foil; chill in the refrigerator for at least 2 hours before serving.

EASY BLUEBERRY SAUCE



Easy Blueberry Sauce image

Looking for a blueberry sauce recipe for cheesecake? Look no further! This luscious blueberry topping is perfectly sweetened to put on anything from a scoop of vanilla ice cream to a slice of angel food or pound cake. -Doris Dezur, Eugene, Oregon

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3/4 cup.

Number Of Ingredients 8

1/4 cup sugar
1 teaspoon cornstarch
Dash salt
1/4 cup water
1 cup fresh or frozen blueberries
1/2 teaspoon grated lemon zest
1-1/2 teaspoons lemon juice
Vanilla ice cream

Steps:

  • In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.

BLUEBERRY ANGEL FOOD DESSERT



Blueberry Angel Food Dessert image

This is a very cool and refreshing dessert. The angel food cake makes it very light. We love it in the summertime!

Provided by JenInCalifornia

Categories     Desserts

Time 1h15m

Yield 10

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 (9 inch) angel food cake, cut into 1-inch cubes
1 (16 ounce) can blueberry pie filling

Steps:

  • Mix cream cheese and confectioners' sugar until smooth; add whipped topping and continue to stir until smooth. Fold the angel food cake squares into the cream cheese mixture; spread into a small casserole dish. Spread blueberry pie filling over the cake mixture.
  • Refrigerate dish until the chilled, at least 1 hour.

Nutrition Facts : Calories 364.9 calories, Carbohydrate 57.2 g, Cholesterol 24.6 mg, Fat 13.8 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 9.8 g, Sodium 332.1 mg, Sugar 33.9 g

BLUEBERRY ANGEL FOOD CHEESECAKE



Blueberry Angel Food Cheesecake image

This recipe was in my mailbox and wanted to share...my blueberry boy will love this. This will be a must for the weekend. I will also make a blackberry one for the non blueberry lovers in my house. Recipe from recipetips. Enjoy!

Provided by Cassie *

Categories     Other Desserts

Time 45m

Number Of Ingredients 5

8 oz cream cheese - softened
1 c powdered sugar
1 prepared angel food cake
8 oz whipped topping
2 can(s) blueberry pie filling. or cherry, etc

Steps:

  • 1. Beat the cream cheese and sugar together until smooth. Cut the angel food cake into 1-inch cubes; fold the cubes and whipped topping into the cream cheese mixture. ( I folded the cool whip into the cream cheese sugar mixture, then added the cake..worked great ). Pour this mixture into a 13x9x2-inch dish and spread out evenly. Pour the blueberry pie filling over the top and spread out evenly. Cover with plastic or foil; Chill in the refrigerator for at least 2 hours before serving.

BLUEBERRY ANGEL FOOD CAKE



Blueberry Angel Food Cake image

Inspired by Recipe#3794. I found that the blueberries and juice get more evenly distributed than peaches do, for more fruit flavor in every bite! Note: This works best if you have the "1-packet" type of angel food cake mix. If you have the "2-packet" kind, you can empty both packets into the bowl together, but you may end up with a slightly denser cake. Feel free to try this with other kinds of fruit in juice. I'd like to know how it turns out! I've already made it with pineapple, peaches, and blueberries. I might try strawberries next....

Provided by lucid501

Categories     Dessert

Time 45m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 2

1 (18 ounce) box angel food cake mix
1 (15 ounce) can blueberries, undrained

Steps:

  • Dump the angel food cake mix into a mixing bowl. Add the can of blueberries, juice and all.
  • Do NOT add the water specified on the box -- just cake mix and fruit/juice.
  • Mix with electric mixer on low speed and then bake as directed on the cake mix box.
  • Top with whipped cream and fresh berries if desired.

BLUEBERRY CHEESECAKE



Blueberry Cheesecake image

Recipe video above. To say this Blueberry Cheesecake is bursting with blueberries is an understatement! Baked to achieve that elusive light-yet-rich creamy cheesecake filling, studded with blueberries inside and smothered in an incredible glossy blueberry sauce topping. It's magnificent!Don't be daunted by the number of steps - they are straightforward, I've just broken it down into managable steps. Cheesecakes are actually less "risky" than cakes because - no worries about not rising, sinking in middle etc.If blueberries are expensive right now but you're absolutely busting to make this, skip the topping and serve with cream instead.

Provided by Nagi

Categories     Cakes     Dessert

Time 5h

Number Of Ingredients 16

200g/7 oz Arnott's Marie crackers or other plain biscuit (Aus) or 28 Graham Cracker squares ((Note 1))
120g / 8 tbsp unsalted butter (, melted)
1 lb / 500g cream cheese (, well softened (Note 2))
2 tbsp flour (, plain/ all purpose flour)
1 tsp vanilla extract
1/2 cup sour cream ((full fat, sub yogurt))
1 1/2 cups caster sugar (superfine sugar)
Zest of 1 lemon ((can skip))
3 eggs (, at room temperature)
250g / 8oz blueberries ((Note 3))
375g / 13 oz blueberries ((Note 3))
2 tbsp lemon juice ((or water))
1/2 cup white sugar
1/2 tsp vanilla extract
1 1/2 tsp cornflour/cornstarch
2 tbsp water

Steps:

  • Preheat oven to 160°C/320°F (140°C fan). Place shelf in middle of oven.
  • Line inverted base: Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly then press on a square piece of parchment/baking paper. Then clip into the springform pan - excess paper will stick out, see photos in post and video.
  • Line sides: Butter and line the side of the pan.
  • Break up biscuits roughly by hand and place in a food processor.
  • Blitz until fine crumbs. Add butter, briefly blitz until dispersed and it resembles wet sand.(Note 5)
  • Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
  • Use something with a flat base and vertical edges (I use a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.
  • Cream cheese: Use a stand mixer (with paddle) or handheld beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. (You do not want to aerate cheesecake filling too much as it causes cracks when it bakes)
  • Add flour, beat for 5 seconds on speed 4 until just incorporated.
  • Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 4).
  • Eggs: Add eggs one at a time - beat for 5 seconds on speed 4 in between each. After the last egg, beat as needed until batter is smooth - but stop beating immediately once smooth.
  • Blueberries: Stir in blueberries with a rubber spatula. Pour into prepared crust.
  • Bake: Bake for 70 minutes. The top should be a bit puffed, very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan, see video at 1 min 23 sec (sets in next step).
  • Cool: Cool the cake in the oven with the door open approx 20 cm / 8" for about 2 hours (Note 6), then refrigerate for 4 hours+ in the pan or overnight. Cake will sink and surface should be flat.
  • Release: Remove sides of springform pan. Use overhang paper to slide cheesecake off the cake pan base. Then slide the cheesecake off the paper.
  • Place 1 cup of blueberries (125g/4oz), vanilla, sugar and lemon juice in a saucepan. Stir then bring to simmer over medium heat. Simmer for 7 minutes until blueberries breakdown.
  • Mix cornflour and water, then stir in - it wil thicken quickly.
  • Stir in remainig blueberries. Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.
  • Once cool, stir. Adjust thickness 1/2 teaspoon of water at a time to make it the perfect "oozing" consistency (see video, Note 7) - be careful, don't make it runny!
  • Spoon onto cheesecake so it's completely covered - you'll have maybe 1/2 cup sauce left, good for touch ups. Refrigerate 2 hours+.
  • Slice and serve!

Nutrition Facts : Calories 489 kcal, Carbohydrate 55 g, Protein 5 g, Fat 28 g, SaturatedFat 15 g, Cholesterol 114 mg, Sodium 284 mg, Fiber 1 g, Sugar 41 g, ServingSize 1 serving

LEMON BLUEBERRY ANGEL FOOD CAKE



Lemon Blueberry Angel Food Cake image

This homemade angel food cake is bursting with lemon and blueberries! There's lemon zest and blueberries baked into the fluffy angel food cake and a fresh lemon glaze on top. We'll show you how to make berry angel food cake without cake flour. Plus ALL THE TIPS for making homemade angel food cake and gluten free angel food cake too!

Provided by Beth

Categories     Dessert

Time 2h15m

Number Of Ingredients 12

1 cup all purpose flour (minus 2 tbsp OR gluten free all purpose flour)
2 tbsp cornstarch
1 1/2 cups granulated sugar (divided into 3/4 cup)
1/4 tsp salt
12 large egg whites (room temperature)
1 1/2 tsp cream of tartar
1/2 tsp vanilla extract
2 tbsp lemon zest (this is about 2 small lemons)
3/4 cup blueberries (keep a good distance between blueberries and bottom of the pan)
3 tbsp fresh lemon juice
2 cups powdered sugar
Additional lemon slices (blueberries and baby's breathe. Baby's breathe is not edible, so be sure to remove it before eating.)

Steps:

  • Preheat the oven to 350º F. Empty 1 cup of all purpose flour, properly measured, into a medium bowl. Remove 2 tbsp of flour and return to the flour bag. Add 2 tbsp of cornstarch to the flour. Sift 5 times. In this step you're really making you own cake flour, so everything needs to be incorporated and light as a cloud.
  • Add in 3/4 cup sugar and salt to the flour mixture. Sift 2 more times. Set aside.
  • In a mixing bowl over medium speed, begin to beat the room temperature egg whites for about 2 minutes. Add in the cream of tartar, vanilla extract and lemon zest. Continue to beat the mixture for 2-3 minutes, turning the speed up to medium-high.
  • Gradually add in the remaining 3/4 cup of sugar, about 1 tablespoon at a time. Wait 10-15 seconds between scoops of sugar. Continue to beat the mixture on high until stiff peaks form. The mixture will be white, glossy and really airy! The whole beating process can take 10-13 minutes.
  • Remove the bowl from the stand mixer. Gradually sift in the flour mixture (in about 3-4 batches). To do this hold the sifter over the bowl, and add in 1/3 or 1/4 of flour mixture. Then use a spatula to gently FOLD the mixture together. To your best to not over mix, which will deflate your egg whites.
  • Add half of the angel food cake batter to an un-greased angel food cake pan. Then drop in half of blueberries, one at a time. You can use a toothpick to push some of the blueberries into the batter.
  • Add the remaining batter to the pan, and add in the remaining blueberries, pushing some down into the batter again.
  • Place in the oven to bake for 40-43 minutes or until a popsicle stick or kabob skewer comes out clean when inserted into the cake.
  • Once the cake is done baking, immediately invert the pan. I like to stick the center of my angel food cake pan on a mug or can of beans to cool inverted. Allow the cake to cool for 2-3 hours, then use a small spatula or knife and go around the sides of the pan and the center piece to help release the cake from the pan.
  • Place the cake on a serving plate.

Nutrition Facts : Calories 182 kcal, Carbohydrate 42 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 78 mg, Fiber 1 g, Sugar 34 g, UnsaturatedFat 2 g, ServingSize 1 serving

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