Divine Blueberry Cream Dessert

DIRECTIONS FOR FILLING:

1. Combine the blueberries, sugar, cornstarch, water and lemon juice in a medium saucepan.
2. Heat to boil over medium-high heat and reduce to simmer. Simmer until thickened, 5-7 minutes, stirring often.
3. Remove from heat and let cool to room temperature.

DIRECTIONS FOR CAKE AND YOGURT CREAM:

1. Combine yogurt, whipping cream and powdered sugar in a large mixing bowl.
2. Beat with an electric mixer on medium speed until it gets slightly thicker, about 3 minutes.
3. Fold the cubed angel food cake into the whipped yogurt mixture. Use only enough cake cubes to ensure they are all thickly coated with the cream. Set aside.

DIRECTIONS FOR WHIPPED CREAM:

1. Beat together the heavy cream and powdered sugar in a separate, large mixing bowl at medium-high speed until soft peaks form.
2. Assemble the dessert in a trifle dish, a large glass bowl, or a 9 x 13-inch (or slightly smaller) dish.
3. Spread half the angel food cake mixture into your desired serving dish.
4. Top with half the cooled blueberry mixture. Distribute as evenly as possible across the layer of cake and cream.
5. Spread half of the sweetened whipped cream over the blueberry layer.
6. Repeat these layers. Garnish the top with additional whole blueberries.
7. Cover and refrigerate for 2 hours or up to 24 hours