Description
This simple Blueberry Lemon Heaven Dessert comes together quickly and is always a crowd-pleaser! Made with soft angel food cake, tangy lemon pudding, sweet blueberry pie filling, and fluffy whipped topping, it’s the perfect make-ahead treat for gatherings.
Ingredients
- 1 whole angel food cake, homemade or store-bought
Lemon Pudding:
- 1 package (3.4 ounces) instant lemon pudding mix
- 1½ cups (368 g) milk
- 1 cup sour cream
Toppings:
- 1 can (21 ounces) blueberry pie filling
- 8 ounces whipped topping, homemade or store-bought
- 1 tablespoon lemon zest, for garnish (optional)
Instructions
1. Cut the angel food cake into cubes using a serrated knife. Set aside.
2. In a large bowl, combine lemon pudding mix, milk, and sour cream.
3. Beat the mixture with a hand-held mixer on medium-high for 2 minutes. Set aside.
4. In a 9×13-inch baking dish, arrange half of the angel food cake cubes in an even layer.
5. Spoon half of the blueberry pie filling over the cake cubes.
6. Add the remaining angel food cake cubes on top of the blueberry layer.
7. Spread the lemon pudding evenly over the cake layer.
8. Drop dollops of whipped topping over the pudding layer and spread evenly with an offset spatula.
9. Carefully spoon the remaining blueberry pie filling over the whipped topping.
10. Garnish with lemon zest if desired.
11. Refrigerate for 3-4 hours before serving. Serve cold.
Notes
To save time, use store-bought angel food cake and whipped topping.
For best results, chill the dessert for at least 4 hours to allow layers to set.
Garnish with fresh blueberries or lemon slices for an extra special touch.