Beat the cream cheese and dry pudding mix together until smooth. Slowly add the room temperature milk until smooth. Fold in 2 cups of whipped topping.
In a 3-quart bowl, layer 1/3 of the angel food cake, 1/3 of the pudding mixture, and 1/3 of the blueberries. Repeat layers two more times. Garnish with reserved whipped topping and sliced lemon.