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 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.
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!
INGREDIENTS
For the blueberry sauce
For the whipped cream
INSTRUCTIONS
for full instruction please see : beyondfrosting.com
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.
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!
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.
- .....................................
for full instruction please see : beyondfrosting.com
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