My busy family leaves me little free time, and dessert is low priority. We cycle through brownies, chocolate chip cookies, jello, and ice cream night. In an effort to vary things a bit, I ventured into angel food cake the other night. This was super easy and (miraculously) the entire family loved it. As a side note, I also found recipes for lemon pound cake, topped with this same sauce. I think that would be delicious.
Ingredients:
Store-bought angel food cake
1 package fresh blueberries (approximately 1.5 cups)
1/3 cup sugar
1 TBSP corn starch
1 TBSP water
1 tsp lemon
Whipped cream (Store bought or make it fresh)
Directions:
1. Combine blueberries and sugar in a saucepan. Heat on medium-high, stirring frequently until sugar dissolves.
2. Mix together the water and cornstarch in a little bowl. Once the blueberries have heated up and the sugar has dissolved, add the water/cornstarch mixture in and the lemon. Using a whisk, stir constantly for about 4-5 minutes on medium high. The mixture will thicken, and blueberries will start to soften and produce liquid.
It will look something like this…
3. Let blueberry compote cool. If you’re making whip cream, whip 1 cup on high until soft peaks form. HINT: add 1 tsp. of maple syrup!
Now, it’s time to trick everyone into thinking this is a gourmet concoction. Instead of this…
Put the cake on something like this…
Since I wasn’t sure everyone would like it, I sliced, topped, and served the pieces individually. Next time I will drizzle the whole cake in advance.
Enjoy!
