Poke cake is such an easy dessert that it’s impossible to resist whipping one up for a special occasion—or any occasion, really. When you know your cake is guaranteed to be moist and filled with any toppings you fancy, it’s hard to pass up!
This recipe for blueberry cheesecake poke cake covers all the bases, and combines that tried and true cheesecake flavor with crumbly cake and fresh blueberries! This batter will turn a delightful lavender shade while you’re mixing, it’s (almost) too pretty to eat up.
For the cake
- 1 box white or vanilla cake mix (plus ingredients on the box)
For blueberry cheesecake filling
- 1 (14oz.) can sweetened condensed milk
- 1 cup fresh blueberries (freeze them overnight so you can crush them in a food processor)
- 1 cup whipping cream
- 8 oz. cream cheese softened
- 2 tablespoons fresh lemon juice
- 2 cups whipped topping
- 2 cups fresh blueberries
- 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, then 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.
- Place frozen blueberries in a food processor and pulse until they crushed completely. If you can’t crush the blueberries completely add some of the sweetened condensed milk and pulse until it become smooth, then transfer to a bowl , add the rest of sweetened condensed milk and softened cream cheese and whisk until there are no large lumps.
- Add whipping cream and whisk until combined evenly.
- Stir in lemon juice and pour over the cake immediately (lemon juice will thicken it quickly). Spread it back and forth so it fills the holes. Set in the fridge for couple of hours or overnight to set.
- Spread whipped topping, slice and serve. Top each slice with fresh blueberries before serving.
- Store in the fridge.
Written by Tijani Jackson and originally published on Shared.