Blueberry Cheesecake Poke Cake
This Blueberry Cheesecake Poke Cake is a fresh vanilla cake filled with cheesecake pudding and a sweetened blueberry sauce. Best of all, it is topped with a cream cheese whipped cream.
I wanted to be sure that while I was traveling overseas, I wouldn’t leave you guys without your weekly sugar fix! As I am writing this post, I am also stressing about packing and going to bed at a somewhat decent hour, although I am sure I won’t sleep tonight because I will constantly wake up and check the clock to be sure I don’t miss my flight! By the time you read this, I will be halfway through my trip!
Let’s talk about this Blueberry Cheesecake Poke Cake. Last month, I made a strawberry version that you guys went absolutely crazy for! I devoured every last bite, and knew I would have to make another version. Summer equals berries to me, and blueberries happened to be 99 cents a pint, so I stocked up!
This cake is a fluffy vanilla cake filled with cheesecake pudding and a sweetened blueberry sauce. Best of all, it is topped with a cream cheese whipped cream. By now you must be familiar with my obsession for cream cheese whipped cream, right? It is pretty much the best frosting known to man. It’s a little bit tangy and a little bit sweet.
BLUEBERRY CHEESECAKE POKE CAKE
INGREDIENTS
1 box White or vanilla cake mix
Ingredients on the box (water, oil, eggs, etc)
1 pkg Instant cheesecake (or vanilla) pudding (3.4 oz)
1 ½ C Milk
For the blueberry sauce
12 oz Blueberries, rinsed
3 tbsp Sugar
1 tbsp Flour
1 tbsp Water
For the whipped cream
1 pkg Cream cheese (8 oz) at room temperature
1 pint Heavy whipping cream (16 oz)
2 C Powdered sugar
INSTRUCTIONS
I wanted to be sure that while I was traveling overseas, I wouldn’t leave you guys without your weekly sugar fix! As I am writing this post, I am also stressing about packing and going to bed at a somewhat decent hour, although I am sure I won’t sleep tonight because I will constantly wake up and check the clock to be sure I don’t miss my flight! By the time you read this, I will be halfway through my trip!
Let’s talk about this Blueberry Cheesecake Poke Cake. Last month, I made a strawberry version that you guys went absolutely crazy for! I devoured every last bite, and knew I would have to make another version. Summer equals berries to me, and blueberries happened to be 99 cents a pint, so I stocked up!
This cake is a fluffy vanilla cake filled with cheesecake pudding and a sweetened blueberry sauce. Best of all, it is topped with a cream cheese whipped cream. By now you must be familiar with my obsession for cream cheese whipped cream, right? It is pretty much the best frosting known to man. It’s a little bit tangy and a little bit sweet.
BLUEBERRY CHEESECAKE POKE CAKE
INGREDIENTS
1 box White or vanilla cake mix
Ingredients on the box (water, oil, eggs, etc)
1 pkg Instant cheesecake (or vanilla) pudding (3.4 oz)
1 ½ C Milk
For the blueberry sauce
12 oz Blueberries, rinsed
3 tbsp Sugar
1 tbsp Flour
1 tbsp Water
For the whipped cream
1 pkg Cream cheese (8 oz) at room temperature
1 pint Heavy whipping cream (16 oz)
2 C Powdered sugar
INSTRUCTIONS
- Preheat oven to 350°F.
- Prepare cake according to the instructions and ingredients listed on the box. Beat on medium speed until well combined.
- Bake cake in 9 inch by 13 inch pan for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, your cake is done. Remove from oven and allow to cool for 10 minutes.
- To prepare the blueberry sauce, start by rinsing the berries. In a medium-sized sauce pan, combine blueberries, sugar, flour and water; stir well. Cook over medium-high heat until mixture starts to bubble, stirring often. Turn down heat and let simmer to allow the blueberries to soften. Cook until sauce thickens; maybe 10-15 minutes. Stir often so the bottom does not burn. Allow to cool for 20 minutes, refrigerate if necessary.
- While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. Allow to cool for another 20 minutes.
- Prepare the pudding filling by combining cheesecake pudding with milk and whisk until the pudding is dissolved. Pour pudding over top of cake, filling the holes. Refrigerate at least 10 minutes until the pudding is firm.
- Pour blueberry sauce over top of the cake and refrigerate until cake and toppings are cooled.
- Remove the cream cheese from the refrigerator 15-20 minutes before preparing the whipped topping. At the same time, put your mixing bowl and wire whisk in the freezer to help it get very cold. This is optional, but something I usually do.
Read Here for Full Recipes>>beyondfrosting.com/2015/07/09/blueberry-cheesecake-poke-cake/
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