Blueberry Angel Cakes with Bourbon Whipped Cream

blueberry angel cakes with bourbon whipped cream
  • 8Servings


  • 1 1/2 pounds fresh or frozen blueberries, thawed
  • 1/2 cup plus 2 tbsp. sugar
  • 1 teaspoon fresh lemon juice
  • 1 cup heavy cream, chilled
  • 2 tablespoons bourbon
  • 1 teaspoon pure vanilla extract
  • 1 angel food cake, cut into 8 slices and toasted
  • 1/4 cup toasted sliced almonds


In a saucepan, cook the berries and 1/2 cup sugar over medium-high, stirring often, until the sugar dissolves, 5 to 10 minutes. Stir in the lemon juice; let cool. In a bowl, using an electric mixer, beat the cream, 2 tbsp. sugar, the bourbon and vanilla until peaks form. Top cake with berry mixture, whipped cream and almonds.