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1 1/2 cup fresh Kentucky Proud blueberries

1 pint whipped cream

1 banana (medium or large)

1/4 cup chopped walnuts

1/2 cup shredded coconut

Angel food cake

Wash and drain the fresh blueberries.  Cut banana into small cubes or very thin slices.  Chop walnuts and remove the pieces from the dusty part.  You will not be using the dusty parts.  Whip the cream and blend in the blueberries, banana and walnut pieces.  You may add 1/2 cup fresh raspberries to the mixture for variation.

Cut angel food cake into slices about 3 inches thick.  When ready to serve, spread the mixture about 1 inch thick on the slices of cake.  Sprinkle shredded coconut on top to taste.

Keep mixture chilled for a short time, if necessary, but do not put on cake in advance or the cake may become soggy.

Recipe courtesy of the Kentucky Blueberry Association.