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Blueberry Lemon Angel Food Cake

This angel food cake filled with tangy lemon curd and topped with blueberries is beautiful and delicious!

Course Dessert
Servings 8


  • 1 angel food cake (store-bought or made from boxed mix)
  • ¾ cup lemon curd (homemade or store-bought)
  • 2 TB. lemon juice (freshly squeezed)
  • cups confectioner's sugar
  • 2 cups fresh blueberries
  • 1 TB. lemon zest
  • 1 cup whipped cream (optional)


  1. Place angel food cake on plate or cake stand. Add lemon curd to middle opening.

  2. To make the glaze, combine lemon juice and confectioner's sugar until smooth. In a back and forth motion over top of cake, drizzle glaze all around (turning the plate as you go). Add more to outside section and less towards the middle.

  3. Add blueberries over lemon curd layer, filling cake center and spilling over onto cake top (about ¾ of the way). You may need more or less blueberries depending on the shape and size of your cake.

  4. Garnish top of cake with lemon zest.

  5. Carefully slice cake and top each piece with lemon curd and blueberries. We like ours with a dollop of whipped cream (optional).