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Blueberry Lemon Heaven Cake

Blueberry Lemon Heaven Dessert

This simple dessert comes together so quickly and is always a crowd-pleaser!

Course Dessert
Cuisine American
Keyword Blueberry lemon heaven dessert
Prep Time 20 minutes
Cooling Time 4 hours
Total Time 4 hours 20 minutes
Servings 24 servings
Calories 143 kcal
Author Amanda Rettke-iambaker.net


  • 1 whole Angel food Cake, (Click the link in the Notes for from-scratch Angel Food Cake)

Lemon Pudding

  • 1 package (3.4 ounces) instant lemon pudding
  • 1 1/2 cups (368g) milk (I prefer whole milk)
  • 1 cup sour cream


  • 1 can (21 ounces) blueberry pie filling
  • 8 ounces whipped topping, such as Cool Whip
  • 1 tablespoon lemon zest, for garnish (optional)


  1. 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!)


  1. 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

  1. In a 9x13 baking dish, arrange 1/2 of the angel food cake cubes in a layer.

  2. Drop half of the blueberry pie filling over top of the angel food cake cubes.

  3. Cover the blueberry filling with the remaining angel food cake.

  4. Spoon lemon pudding over the cake and spread evenly.

  5. Drop with whipped topping in dollops over the pudding layer. Using an offset spatula, spread into an even layer.

  6. Carefully spread the remaining blueberry pie filling over the whipped topping. Garnish with lemon zest (optional).

  7. Place in the refrigerator for 3-4 hours. Serve cold.

Recipe Notes

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