Lemon Blueberry Angel Cake
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.
Nutrition Facts
Ingredients
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 2/3 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.
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