Lemon Blueberry Angel Cake is the perfect combination of fresh lemony pudding and blueberry pie filling! All layered together with light angel food cake and whipped cream.
Lemon Blueberry Angel Cake Recipe
Lemon Blueberry Angel Cake is the perfect no bake summer dessert! This recipe is not only beautiful but also simple and delicious. The combination of blueberry and lemon is a match made in heaven. Combine that with a light and airy angel food cake and you have the ultimate no bake dessert.
This is the perfect dessert if you are not a fan of baking from scratch. Using a store bought angel food cake is the secret to this easy and delicious dessert! Your guests will never know you didn't whip this up from scratch.
What is in Lemon Blueberry Angel Cake
- Can you believe these simple ingredients can make such a beautiful no bake dessert?! Using store-bought angel food cake not only cuts down on prep time but makes this a no bake dessert that anyone can make. This is a perfect dessert to get the kids involved in making. Simply cut up the angle food cake and lay out all the ingredients. They just need to layer everything together and enjoy this simple dessert!
How to Make Lemon Blueberry Angel Cake
Full Printable Recipe at Bottom of Page
1 Prepare the lemon pudding mix by mixing together with 1 ½ cups of milk (note: the package will state to use 2 cups of milk but we want the pudding mix to be a bit thicker or else the angel food cake will become too moist, so we only need to use 1 ½ cups of milk). Chill in the fridge for 5-10 minutes or until set.
2 Carefully slice the angel food cake into 1” cubes. Be careful not to press the angel food cake too hard or else it will compress.
3 Using a 9” x 13” baking dish (or ramekins), layer half of the angel food cake cubes along the bottom of the tray.
4 Spread ⅔ of the blueberry pie filling on top of the angel food cake.
5 Layer the remaining angel food cake on top of the blueberry pie filling.
6 Spread the lemon pudding mix evenly over the angel food cake.
7 Use the back of a spoon or an offset spatula to evenly spread the whipped cream on top of the lemon pudding.
8 Spread the remaining ⅓ blueberry pie filling on top of the whipped cream. Use the back of a spoon to create swirls as the blueberry pie filling mixes with the whipped cream.
9 Chill in the fridge for at least 2 hours – overnight (the cake tastes even better the next day!). Enjoy!
Can this be Made in Advace?
YES! This cake needs to chill for at least 2 hours before serving... but tastes even better if chilled over night. This is the perfect make ahead no bake dessert. Prepare the cake 1 day in advance, cover with plastic wrap or foil and keep chilled in the fridge until ready to serve.
Looking for More No Bake Desserts?
Try some of my most popular no bake dessert recipes or check out my full Dessert Recipe Collection here
- Nanaimo Bars - a true Canadian classic these bars are 3 layers of goodness.... a chocolate crust loaded with cocnut and nuts, a creamy custard layer all topped off with a chocolate layer!
- Tiramisu - an easy no bake dessert. My egg free recipe is family friendly, so simple to make and so delicious!
- Oreo Fudge - a simple 3 ingredient recipe that tastes better than a cookies and cream chocolate bar!
Enjoy!
- Sab
Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, may earn me a small commission.
Lemon Blueberry Angel Cake
Equipment
Ingredients
- 1 Angel Food Cake (store bought, homemade, or prepared from a box mix)
- 1 can blueberry pie filling
- 1 package lemon pudding mix
- 1 ½ cups milk
- 2 cups whipped cream (or 1 pack prepared Dream Whip)
Instructions
- Prepare the lemon pudding mix by mixing together with 1 ½ cups of milk (note: the package will state to use 2 cups of milk but we want the pudding mix to be a bit thicker or else the angel food cake will become too moist, so we only need to use 1 ½ cups of milk). Chill in the fridge for 5-10 minutes or until set.
- Carefully slice the angel food cake into 1” cubes. Be careful not to press the angel food cake too hard or else it will compress.
- Using a 9” x 13” baking dish (or ramekins), layer half of the angel food cake cubes along the bottom of the tray.
- Spread ⅔ of the blueberry pie filling on top of the angel food cake.
- Layer the remaining angel food cake on top of the blueberry pie filling.
- Spread the lemon pudding mix evenly over the angel food cake.
- Use the back of a spoon or an offset spatula to evenly spread the whipped cream on top of the lemon pudding.
- Spread the remaining ⅓ blueberry pie filling on top of the whipped cream. Use the back of a spoon to create swirls as the blueberry pie filling mixing with the whipped cream.
- Chill in the fridge for at least 2 hours – overnight (the cake tastes even better the next day!). Enjoy!
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