Lemon Blueberry Heaven On Earth Cake

We recently made a cherry angel food trifle cake, or, as we like to call it, heaven on earth cake, which then inspired us to make another amazing iteration using some different flavors. And this new cake won us over in just one bite. We mentioned how much we love angel food cake and how it reminds us of summers growing up…something about the lighter-than-air cake that, when paired with berries, immediately takes us back to all those hot days when angel food cake was just the thing to satiate our sweet tooth without being too heavy in the heat.

Instead of pairing it with cherry pie filling (then adding vanilla pudding and frozen whipped topping), we used blueberry pie filling and lemon pudding, which really took this to a whole new level and we knew we’d struck gold. Truly a heavenly dish (pun intended).

This new lemon blueberry version is just as decadent and delicious as our original version, where we started by cubing an angel food cake – or two, if you’re using the loaf variety – and spread half of the cubes into our 9×13, then we dolloped blueberry pie filling on top of the cubes, followed by spreading a smooth layer of Greek yogurt lemon pudding on top and the remaining cubed cake.

A hearty layer of frozen whipped topping encases all the deliciousness and essentially forms a seal on it all, so the cake absorbs the blueberry pie filling and the pudding.

While you could serve this dessert right away, we recommend letting it set in the fridge for a day (or two), if you can wait that long. The flavors develop more, the angel food cakes soaks up some of moisture from the pudding and softens into truly addictive deliciousness, and you’re left with a dessert that is seriously so tasty.

Whether you call it heaven on earth cake or an angel trifle cake is your call, we just know we’re hooked on this stuff and can’t wait to get a big scoopful!


1-2 store-bought angel food cakes, or homemade

1 (3.4 oz.) instant lemon pudding mix

1 1/2 cups milk

1 cup plain Greek yogurt

1 (21 oz.) can blueberry pie filling, divided

1 (8 oz.) container frozen whipped topping, thawed, plus more as needed

1 lemon, zested, garnish, as needed



Cube angel food cake(s) into bite-sized pieces.

In a large bowl, whisk together pudding mix and cold milk, then fold in greek yogurt until smooth and combined.

Spread 1/2 cake cubes into an even layer in a 9×13-inch baking dish, then top with 2/3 blueberry pie filling.

Top with remaining cake cubes, the pour pudding mixture over cake and spread gently into and even layer.

Use a rubber or offset spatula to spread frozen whipped topping over pudding layer, then drizzle remaining blueberry pie filling on top of the pudding and sprinkle with lemon zest.

Place baking dish in refrigerator and let set for 3+ hours, or overnight.


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