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1
Preheat oven to 350u00b0. Line a 13- x 9-inch pan with parchment paper. Prepare angel food cake batter according to package directions. Pour batter into prepared pan.
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2
Bake at 350u00b0 for 30 to 33 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 30 minutes).
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3
Meanwhile, coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350u00b0 to 400u00b0 (medium-high) heat. Coat peaches with cooking spray, and grill, without grill lid, 2 to 4 minutes on each side until tender and slightly charred. Remove from grill, and let cool 5 minutes; cut into large pieces.
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4
Microwave preserves in a large microwave-safe bowl at HIGH 30 to 45 seconds or until melted. Toss peaches and 1 1/2 cups blueberries with warm preserves. Stir in granulated sugar and next 2 ingredients.
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5
Invert cake onto a cutting board. Carefully remove parchment paper, and discard. Trim and discard edges of cake. Cut cake into 32 equal pieces.
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6
Beat whipping cream and lemon juice at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.
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7
Arrange about one-third of cake pieces in a 3-qt. trifle dish. Top with one-third of peach mixture. Repeat layers twice. Top with whipped cream. Cover and chill 1 hour. Top with remaining 1/2 cup blueberries just before serving.
