Blueberry Cheesecake Poke Cake

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 versionthat 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.

On the strawberry version of this cake, I used a sweetened condensed milk to soak the cake, which you could technically do here too. I decided to change it up and use a cheesecake pudding filling instead. I love the cold pudding that contrasts the cake.

I also made a simple blueberry sauce for this recipe. You need about a container and a half of blueberries (12 ounces to be exact). Toss the blueberries in a sauce pan with some sugar, flour and water and then heat on the stovetop until it boils down into a thick sauce. There are a couple steps in between that I explain in the recipe. Then just spread the sauce over top of the cake. Yum!

The cream cheese whipped cream is the extra special part. There are a couple of key things to do to ensure this is successful. Use a cream cheese that is at room temperature, this will beat up much more smoothly and allow the heavy cream to break up the lumps. When adding the heavy cream, start small with just a few tablespoon and beat until it’s well incorporated. Then add all your remaining heavy cream and beat at a high speed until it reaches a whipped cream consistency. You must add this to the cake after it is completely cooled in the refrigerator, otherwise the whipped cream will melt.

The great thing about this cake is that it can be prepared the night before your party and it is even good for a day or two after! Happy summer time!

Blueberry Cheesecake Poke Cake

 

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PREP TIME

60 mins

COOK TIME

20 mins

TOTAL TIME

1 hour 20 mins

 

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.

Author: Julianne Bayer

Serves: 12-15 slices

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

1. Preheat oven to 350°F.
2. Prepare cake according to the instructions and ingredients listed on the box. Beat on medium speed until well combined.
3. 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.
4. 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.
5. 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.
6. 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.
7. Pour blueberry sauce over top of the cake and refrigerate until cake and toppings are cooled.
8. 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.
9. Beat cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
10. Add 3 tablespoons of the heavy whipping cream and beat it into the cream cheese until the cream cheese resembles a liquid mixture.
11. Then, add the remaining heavy whipping cream and beat on medium-high speed. Once the cream starts to thicken, slowly add the powdered sugar and beat until stiff peaks form. Spread over cooled cake. This cake must be refrigerated.

Notes

I have received dozens of comment and emails from readers who have made this recipe. Some people enjoyed it with a full 2 cups of milk for the pudding for a little bit more of the filling. Either way will work just fine! 

Some other's enjoyed this with a simple Cool Whip topping instead of the cream cheese whipped cream. Please note the cream cheese whipped cream is a very thick layer.

 

 

By: beyondfrosting.com