This amazing dessert is as easy as it is delicious. I made my own Angel Food Cake, but you can certainly buy store-bought to save yourself time! This dessert is soft and creamy. It tastes like angel food cake in one bite, blueberry pie filling in the next, and lemon pudding in the next! If you love desserts with blueberry and lemon, you will definitely like this easy option. Want the best desserts for your get-together? Try my Piggy Pie Dessert, Banana Split Fluff, or Peanut Butter Oreo Dessert!

Blueberry Lemon Heaven Dessert
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Blueberry Lemon Heaven Cake

Moving forward, any dessert that used angel food cake can call itself heaven. Can I get an amen? 😂This dessert couldn’t be easier and tastes pretty darn good. I decided to show you step-by-step how I put it together, just in case you are a visual learner like me. 🙂

How to Make Blueberry Lemon Cake

  1. Start by cutting up your angel food cake into cubes. This can get messy as those glorious crumbs like to stick to everything, so just take your time and try to cut uniform pieces. Prepare your lemon pudding, open a can of blueberry pie filling, and open a container of cool whip. You are halfway done at this point!
  2. Place half the angel food cubes into a 9×13 casserole dish. No need to spray it with non-stick spray.
Angel Food Cake Cubes

3. Now take half of your blueberry pie filling and drop dollops over the angel food cake cubes. Take a small offset spatula and spread out the blueberry pie filling.

Lemon Blueberry Heaven Dessert

4. Place the remaining angel food cake cubes on top of the blueberry filling. Try to get an even layer.

5. Spread the lemon pudding over top of the angel food cake.  Spread it out as evenly as you can with a small offset spatula.

6. Now cover the pudding with the whipped topping. I did the “dollop” method again so that I could try and get an even layer as possible.

If you want to make a homemade whipped topping, feel free. However, when I am making a dessert with store-bought pudding mix and store-bought pie filling I find that the subtle beauty of a homemade whipped topping can get lost. So cool whip it is!

7. Take the remaining blueberry pie filling and make dollops on top of the whipped topping. Using your offset spatula again, spread it out as evenly as possible. Pop it into the fridge for a few hours and you are done!

Blueberry Lemon Heaven Dessert Recipe

Can I Make This Without Lemon Zest?

Yes! As you can see I added some fresh lemon zest to the top of the dessert. I didn’t like the sharp citrus zing that it brought to this dessert, but my husband did, so I left it as an “optional” ingredient.

How Does Blueberry Lemon Dessert Taste?

Just like you would imagine. 😂It’s soft and creamy. It tastes like angel food cake in one bite, blueberry pie filling in the next, and lemon pudding in the next! If you love desserts with blueberry and lemon, you will definitely like this easy option.

How to Make Blueberry Heaven Dessert

Can I Make this Ahead of Time?

Sure! This is best served cold, so making it the night before would be ideal. Then, it is ready to go when guests arrive the next day! I would not make this more than a day in advance and do not recommend freezing the dessert.

Blueberry Lemon Heaven Cake
4.89 from 18 votes

Blueberry Lemon Heaven Dessert

Prep Time 20 minutes
Cooling Time 4 hours
Total Time 4 hours 20 minutes
This simple dessert comes together so quickly and is always a crowd-pleaser!


Lemon Pudding

  • 1 package (3.4 ounces) instant lemon pudding mix
  • cups (368 g) milk
  • 1 cup sour cream


  • 1 can (21 ounces) blueberry pie filling
  • 8 ounces whipped topping, homemade or store-bought
  • 1 tablespoon lemon zest, for garnish (optional)


  • Cut angel food cake into cubes. (This was by far the most time-consuming part of the entire recipe. Take your time and use a good serrated knife!)


  • In a large bowl combine lemon pudding, milk, and sour cream. Using a hand-held mixer, beat on medium-high for 2 minutes. Set aside.

Assemble the Dessert

  • In a 9×13-inch baking dish, arrange ½ of the angel food cake cubes in a layer.
  • Drop half of the blueberry pie filling over top of the angel food cake cubes.
  • Cover the blueberry filling with the remaining angel food cake.
  • Spoon lemon pudding over the cake and spread evenly.
  • Drop the whipped topping in dollops over the pudding layer. Using an offset spatula, spread into an even layer.
  • Carefully spread the remaining blueberry pie filling over the whipped topping. Garnish with lemon zest (optional).
  • Place in the refrigerator for 3-4 hours. Serve cold.


Here is my perfect from-scratch Angel Food Cake recipe! – clickable link

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

    1. Hi, Neva! I work with iambaker and am happy to help with questions. Yes, you can certainly get this dessert made the night before. I would only store it overnight, however, and not much longer than that. I hope this helps, and have a great day!

  1. I found this Blueberry Lemon Heaven dessert. I like lemon my husband likes blueberry. I decided to try this one because it looked delicious. I made it on a Saturday and by Monday my husband ate the whole thing it was delicious. I will definitely be making it again and taking it to any function that we are going to. I’m sure everyone will be loving it. Thank you for posting this recipe.

  2. Omg, soooo good! My family ate it all in one day! Nice and light dessert and could not be easier to make. I used homemade pie filling and I just ripped the cake into bite sized pieces, no patience for cutting lol. Refrigerated overnight and it was great, I was afraid it was going to be mushy but it wasn’t at all.

  3. If I want to use fresh whipped cream instead of the cool whip, how much cream should I use to make it? Thanks

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