Blueberry Heaven on Earth Cake

Layered with moist cake, a delightful blueberry pie filling, two luscious creams, and toasted almonds, this blueberry heaven on earth cake truly lives up to its name! Impressive enough to serve at special events yet simple enough to whip up at home when craving something sweet, this dreamy dessert is bound to be a crowd favorite!

Best Blueberry Heaven on Earth Cake Recipe

If you've never heard of blueberry heaven on earth cake before today, let me say that you've just discovered one of the best blueberry desserts out there! With mouthwatering layers of moist cake, an easy homemade blueberry pie filling, and two layers of rich, luscious cream, it's easy to see how it earned the "Heaven on Earth" part of its name. It really is that good!

While the classic recipe uses angel food cake (which you can make at home or use store-bought) and many ready-made ingredients, I've included options to make this recipe entirely from scratch. Every step of this recipe is straightforward and beginner-friendly, and chances are you already have most of the ingredients and equipment you need right there in your kitchen!

No blueberry pie filling in a can? No problem! Try my homemade recipe

If you can't find canned filling, you can make homemade blueberry pie filling from scratch using fresh blueberries or frozen blueberries in just 10 minutes!

My easy recipe uses just a few ingredients: fresh blueberries, water, sugar, and fresh lemon juice simmered in a saucepan until slightly thickened. 

You then stir together the cornstarch and water until smooth, temper it with a bit of the warm blueberry mixture, and slowly pour it back into the pot. Cook it for another minute or so, stirring until it thickens, and just like that, you have one of the best homemade blueberry pie fillings you'll ever try!

Check out my homemade blueberry pie filling recipe for exact measurements, step-by-step instructions (including how to use frozen berries), and expert tips!

Diplomat cream, an ultra-luxurious vanilla pudding

Certainly, vanilla pudding is an easy alternative, but nothing, and I mean nothing, can compete with this ultra-luxurious diplomat cream.

You must first soften the butter and ensure the heavy cream is very cold.

Whisk the granulated sugar and egg yolks together until the mixture becomes light and fluffy. Then, stir in the cornstarch, all purpose flour, and vanilla extract until it becomes nice and smooth.

Gently heat the milk in a saucepan over medium heat until it simmers. Slowly pour it over the egg and sugar mixture while whisking it vigorously, then pour it back into the saucepan. Cook it for a few minutes until it thickens.

Next, stir in the softened butter. Once it is fully incorporated, you've made pastry cream! Cover it with plastic wrap to prevent skin from forming, and allow it to cool completely to room temperature.

Once cooled, give it a few whisks at a time until it becomes nice and smooth. Don't over-whisk it, or it'll break and turn runny.

In a separate bowl, whip your cold heavy cream with an electric mixer only until it reaches soft peaks. To complete the diplomat cream, gently fold the whipped heavy cream into the pastry cream in three parts, mixing well after each addition.

Place the bowl in the fridge while you continue the recipe.

Refer to my full diplomat cream recipe for more details and expert tips!

Homemade whipped cream always beats cool whip

Before starting the whipped cream, ensure that your heavy cream and mascarpone are very cold.

Use your electric hand mixer to whip the cold heavy cream, cold mascarpone, and sifted powdered sugar for approximately one minute. 

Add the vanilla extract and continue whipping for 2-3 minutes until the cream becomes soft, fluffy, and pipeable; usually after it reaches soft peaks, but before stiff peaks. Don't whip it any longer than this!

See my complete chantilly cream recipe for more details, tips, and tricks!

Now, it is assembly time!

To make a traditional blueberry heaven on earth cake, you can buy a pre-made angel food cake or make it from scratch with this Angel Food Cake recipe by Preppy kitchen. You can also use my moist sponge cake recipe instead, which is super fluffy and much easier than making Angel food cake! 

Start by separating three tablespoons of the filling and putting it aside, we will use this for the marbled topping. Then, get a 9x13-inch / 23x33cm sheet pan ready. No need to grease the pan.

Cut the cake into small, 1-inch / 2cm cubes. Layer the cake in the pan from bottom to top as follows (using an offset spatula to smooth each layer): one half of the cake, the primary blueberry filling, the second half of the cake, diplomat cream, and whipped chantilly cream with the set-aside blueberry filling swirled into it.

Place the cake in the fridge for at least four hours to set. 

Sprinkle on the toasted almond slivers, serve it with a scoop of your favorite ice cream, and enjoy!

There are never any leftovers, but just in case, this is how you store it

I can't imagine you'll have leftovers once you've had a slice of this blueberry heaven on earth cake. However, if you do, store them in an airtight container in the refrigerator for up to two days.

I do not recommend freezing, as it changes the texture of the diplomat and chantilly cream.

This is how you can substitute some of the ingredients

You can make a few simple substitutions in case your grocery store doesn't have what you need or you don't want to make it from scratch. For example, you can use my homemade ladyfingers instead of angel food cake or sponge cake, cold vanilla pudding instead of diplomat cream, or Cool Whip instead of homemade whipped chantilly cream.

For a vegan alternative, try using one of these egg substitutes and a dairy-free heavy cream. Remember that changes may also require adjustments to the other ingredients and can significantly change the final texture and flavor.

Try some other flavor variations

Swap the angel food cake for my easy chocolate sponge cake for a decadent chocolate version.

Add lemon zest or swap out the vanilla extract with lemon extract in your cream layer for a zesty lemon-blueberry flavor combo. Check out my diplomat cream and chantilly cream recipes for even more cream flavors.

Instead of blueberries, you can make this recipe with other fillings, such as cherries, or you can make my lemon curd, strawberry compote, or homemade Biscoff spread.

Instead of the almond topping, finish it with pecans, walnuts, pistachios, crushed vanilla Oreos, or white chocolate shavings.

Some More Expert Tips For Making Blueberry Heaven on Earth Cake

1. Use high-quality, high-fat ingredients for the best results. I use 3% whole milk, heavy cream with 36% fat, mascarpone with 41% fat, and European-style butter with 82% fat in this recipe. Always use unsalted butter and add the salt separately, being in control of the quantity you are adding.
2. When making the diplomat cream, it helps to strain the pastry cream to avoid unwanted lumps in the mixture.
3. If you live in a warm climate, you can further stabilize the diplomat cream with gelatin or mascarpone cheese.
4. Don't let the creams sit at room temperature for too long. Store them in the fridge when not in use.
5. If you make the cake layer from scratch, let it cool to room temperature before assembling. Otherwise, the cream will melt.
6. Never skip the chill time. The cake needs at least four hours in the fridge to fully set and for the flavors to blend. For best results, chill it overnight!

Try Some Of My Other No-Bake Dessert Recipes

If you love easy, delicious desserts as much as I do, you'll want to try some of my other favorite no-bake desserts:

• No bake peanut butter pie
• No bake chocolate pie
• Strawberry lasagna
• Strawberry icebox cake
• Strawberry tiramisu

And for even more delicious blueberry recipes, check out my roundup of the Top 25+ Best Blueberry Desserts!

Have You Tried This Recipe?

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