Blueberry icebox cake is a light a refreshing summer dessert. Angel food cake is layered with sweetened cream cheese, whipped cream and blueberries.
Rising temperatures and the abundance of summer produce seem to beg for a light sweet dessert loading with fresh fruit. Oh my word, does fit the bill! Layers of light, spongey angel food cake are layered with a sweet and luxurious cream cheese whipped cream.
It doesn’t stop there. Spoon some juicy blueberry pie filling over the top and you’ve got a decadent dessert that won’t leave you feeling weighed down. The best part? You don’t even have to turn on the oven!
Make the Cream Cheese Whipped Cream
I know blueberries have top billing, but the cream cheese whipped cream is the real star of the show. About one hour ahead of time, take the cream cheese out of the refrigerator to soften. At the same time, place your mixing bowl and beaters in the fridge (I’ll explain why in a minute).
Once the cream cheese is soft, place it in your chilled mixing bowl and beat it for 2-3 minutes at medium-high speed. Reduce the speed to medium-low and with the mixer running, slowly pour in one cup of cold heavy whipping cream. The cold bowl and mixers cause the heavy whipping cream to whip up faster and hold its shape longer
Beat the cream cheese and cream mixture until it begins to thicken. Then turn the mixer off, take a spatula and scrape the bottom and sides of the bowl to make sure there aren’t any globs of cream cheese sticking to the bowl. Then turn the mixer back on to medium-high and beat until soft peaks form. To learn more about soft peaks, check out my tutorial on making homemade whipped cream.
Turn off the mixer. Add 1 ¼ cup powdered sugar. Turn the mixer on low until the powdered sugar is mixed in. Then return the mixer to medium-high and continue to beat about one more minute until the whipped cream has formed stiff peaks. Store in the refrigerator until ready to use.
Slice the Angel Food Cake
If you have a homemade angel food cake recipe you prefer, feel free to use it. But I didn’t want to have to turn on the oven for this blueberry dessert recipe. Instead, I opted to use a prepared angel food cake purchased from the bakery section of my grocery store.
I don’t know about you, but I don’t have the steadiest hands when it comes to slicing cakes into layers. I need all the help that I can get. That’s why I purchased this nifty adjustable cake slicer to help guide my knife. Using a serrated knife, carefully cut the angel food cake into three layers.
Assemble the Blueberry Cake
Place the first cake layer on a clean, flat surface. Disposable cake boards are handy for this so that you can easily move the assembled cake later. Gently spread about 1/3 of the cream cheese whipped cream over the top, going all the way to the edge. Next, spoon about 1/3 of the blueberry pie filling around the center.
Place the second cake layer over the filling. Repeat with the cream cheese whipped cream and blueberry filling. Top with the last layer and repeat.
This icebox cake needs at least four hours in the refrigerator to set up. Immediately after assembling, place it in a container that will allow you to cover the entire cake without smushing it. If you own a cake saver, this would be ideal. Place the container on a level surface so your cake doesn’t shift while it chills.
Leftovers should be stored in a covered container in the refrigerator. Blueberry icebox cake will keep for one week. This cake can be made ahead of time, but it does not freeze well. Freezing could cause the cream cheese whipped cream the separate and become runny.
More Refreshing Dessert Recipes:
Blueberry Icebox Cake
- 1 (8 ounce) package cream cheese, softened
- 1 cup cold heavy whipping cream
- 1 1/4 cup powdered sugar
- 1 (8-inch) prepared angelfood cake
- 1 (21 ounce) can blueberry pie filling, or 2 5/8 cups homemade
- In a large chilled mixing bowl, beat the cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth.
- Slowly add the heavy whipping cream and continue beating until the cream cheese resembles a liquid. Then increase the speed to medium-high until soft peaks form.
- Add the powdered sugar. Whip for about 1 more minute until stiff peaks form.
- Carefully cut the angel food cake into three layers. Separate each layer.
- Spread 1/3 the whipped topping over the top of the bottom layer. Spoon some of the blueberry pie mixture over the whipped topping.
- Carefully place the second layer over the first. Repeat layering with the cream cheese and blueberry pie filling.
- Place the top layer of the cake over the filling. Finish with a layer of whipped topping and blueberry pie filling.
- Cover and refrigerate for four hours.