Blueberry Cheesecake Poke Cake

Blueberry Poke Cake is semi homemade dessert, simple and easy enough to make for any occasion, but also fancy enough to serve at special events. This Blueberry Poke Cake recipe uses boxed white cake mix and Cool Whip topping. But what makes it extra special is creamy and delicious homemade cheesecake blueberry filling.

However, I’m totally obsessed with blueberries lately, which you might noticed after my Blueberry Truffles and Lasagna (both made with freeze dried blueberries powder and frozen blueberries) . When I finally got some fresh blueberries I had to figured out what how to use them this time.

I scrolled a little through my blog and realized that for 3 years of blogging I have only 2 poke cake recipes: Chocolate Poke Cake and Pumpkin Poke Cake. So I came up with this idea, I’ll make a blueberry poke cake! And what should I fill the pokes with, instant pudding, sweetened condensed milk, blueberry sauce…? Well, blueberry cheesecake filling sounded great to me

Blueberry Cheesecake Poke Cake

Ingredients

For the cake:

1 box white or vanilla cake mix (plus ingredients on the box)

Blueberry cheesecake filling:

1 (14oz.) can Sweetened condensed milk

1 cup fresh blueberries (freeze them overnight so you could crush them in a food processor)

8 oz. cream cheese softened

2 tablespoon fresh lemon juice

1 cup whipping cream

For topping:

2 cups whipped topping (Cool Whip)

2 cups fresh blueberries

Instructions

• Preheat oven to 350°F, spray 9 x 13 inch baking dish with cooking spray and set aside.
• Prepare the cake mix according to the ingredients on the box and bake 20-22 minutes or until a toothpick inserted in the center comes out clean.
• Cool the cake for 10 minutes than using a wooden spoon poke holes all over the cake but be careful not to poke all the way to the bottom. Set aside to cool completely.

Read Here for Full Recipes>>omgchocolatedesserts.com/blueberry-poke-cake/

Share this post