This blueberry cheesecake poke cake will knock your socks off! It’s a moist and fluffy vanilla cake filled with cheesecake pudding and sweet blueberry sauce, topped with sweet cream cheese whipped cream for the perfect summer dessert.
Homemade Blueberry Cheesecake Poke Cake
Poke cakes are some of my favorite desserts to make. I have so many favorite poke cake recipes, from this creamy blueberry poke cake to my closely related strawberry cheesecake poke cake. Suffice it to say, I am a little obsessed.
This Blueberry Cheesecake Poke Cake is a fluffy vanilla cake filled with cheesecake pudding and a sweet blueberry sauce. It’s topped with one of my favorite whipped cream frostings. It’s a little bit tangy and a little bit sweet and it pairs perfectly with fruity desserts.
This easy blueberry poke cake is a great dessert to enjoy in the summer, and it’s just as delicious to make year-round for potlucks and birthday celebrations.
Why You’ll Love This Blueberry Poke Cake Recipe
- Homemade. I originally made this recipe with a vanilla cake mix (which you can totally still use!), but this updated version uses my favorite homemade vanilla cake. It’s ultra-moist and so delicious.
- Creamy blueberry filling. This luscious blueberry cheesecake poke cake is soaked in creamy pudding and a fresh homemade blueberry sauce. Topped with whipped cream, it’s totally irresistible!
- Easy to make. This is an easy homemade cake and one of those summer desserts that will disappear in minutes!
Key Ingredients
Below is a short outline of the key ingredients you’ll need to make this blueberry cheesecake poke cake. Be sure to scroll to the recipe card for the full ingredients list and recipe details.
- Oil and Sour Cream – I make my vanilla cake with oil instead of butter, along with sour cream for an ultra-tender and moist crumb. You can substitute sour cream with Greek yogurt if needed.
- Eggs and Flour – All-purpose flour works perfectly, and you’ll need 3 whole eggs for richness, and also to bind the ingredients.
- Instant Pudding – I use instant cheesecake pudding for the filling, but vanilla pudding also works.
- Blueberries – I love making blueberry sauce for the filling when fresh blueberries are in season. However, this recipe will work with frozen blueberries, too. Make sure to thaw and drain them first.
- Heavy Cream and Cream Cheese – You’ll combine heavy whipping cream and cream cheese with powdered sugar to make the whipped cream cheese frosting. For best results, use full-fat ingredients.
How to Make Blueberry Cheesecake Poke Cake
Step 1: Make the Vanilla Cake
As I mentioned, the base of this poke cake is my homemade vanilla cake. It’s a moist and tender sheet cake that’s super easy to make. So, first things first, you’ll make and bake the cake.
Step 2: Make the Blueberry Sauce
This simple blueberry sauce is cooked on the stovetop. The berries will cook down into a chunky sauce and then spread over top of the pudding. You can use fresh or frozen blueberries and you can even make the blueberry sauce ahead of time and store it in the refrigerator. Short of time? Skip the homemade sauce all together and use a jar of blueberry pie filling instead.
- 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; around 10-15 minutes. Stir often so the bottom does not burn.
- Allow to cool for 20 minutes, refrigerate if necessary.
Step 3: Make the Whipped Cream Cheese Frosting
The cream cheese whipped cream is one of my favorite parts of this cake. It adds some flavor and texture to a traditional whipped cream, and pairs so nicely with the berries. If you’ve never made this before, be sure to read through my original blog post for the tips and tricks. Short on time? Top this cake with Cool Whip instead.
- Place your mixing bowl in the freezer or fridge 5-10 minutes before starting.
- Beat the 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.
- Slowly drizzle in the heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture. This helps to prevent a lump frosting. Then continue to add the remaining heavy cream and beat on medium-high speed until soft peaks form.
- Add the powdered sugar and vanilla extract, mix until combine and then beat at a high speed until stiff peaks form.
Some people have mentioned they have issues with never reaching the stiff peak stage. Be sure to chill the bowl, and use cold ingredients. Keep beating the mixture at a high speed, if you stop too early, it will be too soft and wilted.
Step 4: Assemble Your Poke Cake
Once you have all the components made, it’s time to assemble!
- Bake and cool the cake, then poke holes all over the cake using the end of a wooden spoon or another round object.
- Prepare the pudding filling by combining the pudding with milk and whisk until the pudding is dissolved. Immediately pour the liquid pudding over top of the cake, filling the holes the best you can, and then gently spread with a knife. Refrigerate for at least 10 minutes until the pudding is firm.
- Then spread the blueberry sauce over top of the pudding. Be sure the cake and filling are completely cooled before adding the frosting.
- Finally, prepare the whipped cream topping and spread it over the blueberry filling.
Can This Cake Be Made in Advance?
The great thing about this cake is that the flavors get better with time. To make this ahead there are a couple of options.
- Option one, you can prepare the cake and blueberry sauce ahead of time and store them overnight.
- Option two, you can partially assemble the cake with the pudding filling and blueberry sauce and store it overnight in the refrigerator.
- I recommend making the whipped cream frosting the day of serving if possible. However, if you need to prepare this in advance, be sure to frost the cake right away as opposed to storing the frosting in a container for an extended period of time.
How to store
- Fridge. This cake must be refrigerated once you add the filling and toppings. Store in an airtight container for up to 3 days.
- Freezer. I recommend freezing this poke cake after it’s filled and before it’s frosted. Wrap the cooled cake tightly in plastic wrap and store it frozen for up to 3 months. Thaw the cake in the fridge before adding the whipped cream topping.
More Poke Cake Recipes You’ll Love
- Cherry Chocolate Chip Poke Cake
- Lemon Blueberry Poke Cake
- Strawberry Jello Poke Cake
- Lemon Raspberry Poke Cake
Blueberry Cheesecake Poke Cake
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 15 slices
- Category: Cake
- Method: Baked
- Cuisine: American
Description
This blueberry cheesecake poke cake is a moist and fluffy vanilla cake filled with cheesecake pudding and sweet blueberry sauce and topped with cream cheese whipped cream.
Ingredients
For the cake
- 2 cups (380g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs
- 1 tablespoon (15 ml) vanilla extract
- ½ cup(118 ml) sour cream (or sub with plain or Greek yogurt)
- 2 ½ cups (350 g) all-purpose flour
- 3 teaspoons (11.2 g) baking powder
- 1 teaspoon (5 g) salt
- 1 ¼ cups (296 ml) milk (I use nonfat)
For the filling
- 1 package (3.4oz) instant cheesecake pudding mix (or vanilla)
- 1 ½ cups (355ml) milk
For the blueberry sauce
- 12 ounces fresh blueberries, rinsed
- 3 tablespoons (36g) granulated sugar
- 1 tablespoon (8.75g) all-purpose flour
- 1 tablespoon (15ml) water
For the whipped cream
- 8 ounces (226g) full-fat cream cheese, cold
- 1 3/4 cups (413ml) heavy whipping cream
- 1 cup (130g) powdered sugar
Instructions
For the cake:
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated about 2 minutes. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.
- Combine the dry ingredients in a separate bowl. Alternate adding half the dry ingredients, and half the milk at a time, mixing at low speed until all of the ingredients are well combined, repeat until all ingredients are added. Use a spatula to scrape down the sides of the bowl and ensure it’s well-mixed.
- Pour the batter into a 9-inch by 13-inch pan and bake at 350°F for 28-32 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool.
Blueberry sauce
- Start by rinsing the berries. In a medium-sized saucepan, combine blueberries, sugar, flour, and water; stir well. Cook over medium-high heat until the mixture starts to bubble, stirring often. Turn down the heat and let simmer to allow the blueberries to soften. Cook until sauce thickens; around 10-15 minutes. Stir often so the bottom does not burn. Cool completely, and refrigerate if necessary.
Whipped cream topping
- Place your mixing bowl in the freezer or fridge 5-10 minutes before starting.
- Beat the cream cheese on medium-high speed for 2-3 minutes until the cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
- Slowly drizzle in the heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture.
- Continue to add the remaining heavy whipping cream and beat on medium-high speed until soft peaks form.
- Add the powdered sugar and vanilla extract beat until combined, and then beat at a high speed until stiff peaks form. Use immediately.
To assemble
- Poke holes all over the cake using the end of a wooden spoon or another round object.
- Prepare the pudding, combine the pudding with milk, and whisk until the pudding is dissolved. Pour the liquid pudding over the top of the cake, filling the holes. Refrigerate for at least 10 minutes until the pudding is firm.
- Next, pour blueberry sauce over top of the cake and spread evenly then top with the whipped cream topping. Store the cake in the refrigerator in an airtight container.
Notes
- The original recipe called for a box of white or vanilla cake mix. You can still easily make this recipe using cake mix
- Cool Whip can also be used to frost this cake instead of the cream cheese whipped cream or use traditional whipped cream instead.
- This cake must be stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 516
- Sugar: 49g
- Sodium: 347mg
- Fat: 25g
- Carbohydrates: 68g
- Fiber: 1g
- Protein: 7.4g
- Cholesterol: 87.5mg
The whole family loves this cake, especially with the updated homemade vanilla cake. My husband who normally eats cake sparingly, asks for it. I’m actually making it today for my birthday. I have a question though, when I’m poking holes into the cake, quite a bit of the cake sticks to the wooden spoon handle. I’ve tried it with a completely cooled cake and warm cake since that was part of the instructions for the lemon raspberry poke cake. Any suggestions? Not that I mind eating the part that sticks…
Hi Stephanie, thank you so much for the feedback, and I am happy you enjoy it! I also have this issue with the cake sticking to the wooden spoon handle because the cake itself is dense and sticky, but I also seem to have to the issue with cake mix. I use a few paper towels and wipe off the spoon every few holes that I poke. I hope this helps!
Thank you, I also had the same sticking using a cake mix. I thought I was doing something wrong. Use paper towels as well eating the larger stuck on cake as a “taste test”. I’m thinking of using this recipe to make filled cupcakes adding unflavored gelatin to firm up the whipped cream and maybe as a trifle for larger groups. I also wanted to add your cream cheese whipped cream is genius! My family requests it instead of regular whipped cream now.
Sounds delicious!! So happy you found this recipe!
I made this with a lemon cake, made a blueberry syrup with blueberries, lemon juice, sugar and water and brushed it on. Then added the pudding. I love the Jello brand of cooked lemon pudding/pie filling, made with egg yolks, sugar and water, so I made it instead of instant. After brushing on the blueberry syrup, I topped with the lemon pudding while it was still warm. Then did not make the frosting or put it on the cake until the next morning. That way it had just a hint of the blueberry on top of the cake because I put fresh blue berries in the mix before I baked it. I saw so may recipes and they all looked so yummy, that I took bits and pieces from several and that is why I had so many different ways of executing it. I like this because the flavor was a winner and I did not have to worry about trying to make it look like a bakery cake, since I dont have a clue how to frost a cake so it is pretty.
I am glad you made some changes that worked for you!
Very easy to make and directions were easy to follow. This is the perfect summer cake and I got so many compliments on it!
That’s amazing Ashley! Thanks to much for the feedback!
Amazing! It was a hit. The only problem I encountered was the pudding was too thick or something because it did not soak into the holes. However, I modified this but tapping the pan and pushing it into the holes I had created (or added). There were no complaints by any means! Also, I only used half of the whipped cream and, again, no complaints! Thank you for this deliciousness!
Jamie that’s amazing!! Thank you for sharing. With the pudding and the blueberry filling, it might not soak up as much. Did you happen to pour it over the cake when it was in the liquid form?
What are the pros and cons of preparing this cake the day before? Will it become soggy? My thought is to do the cake and the pudding layer the night before then to the blueberry layer and whipped cream layer the next morning…will that lessen the possibility of the cake becoming soggy or packy?
Hi Eunice, the cake is a wet cake. So making the cake and adding the pudding the night before is just fine! You can definitely prepare it in steps or a day or two in advance.
You know those tubs of cream cheese filling you can buy in the store? Could that work here do you think?
Hi Lisa, I’ve only ever tried it with a block of cream cheese myself. I would give it a try, mascarpone is usually in that form as well and it works fine.
This turned out delicious. I already had a blueberry/raspberry compote made so used it to top the cake. The frosting was amazing. Only recommendation is not to over beat the pudding. I had to throw out one batch since I over mixed it and it became too thick to sink into the cake.
Hi Jackie- I love that idea, I bet that combo was awesome! Thanks for the tip about the pudding too!
This turned out delicious. I already had a blueberry/raspberry compote made so used it to top the cake. The frosting was amazing. Only recommendation is not to over beat the pudding. I had to through one batch away since I over beat and it became to think to sink into the cake.
Wow! What a stunner! My family was blown away by this recipe! I came across it on Pinterest and might I add that the cream cheese frosting is to die for! Never made anything like it before and reminds me of Whole Foods berry chantilly cake! Yum yummy-thank you for sharing!
Love that Jen! Thank you for sharing!
I made this with Duncan Hines Lemon Supreme cake mix. Adds an extra twist of flavor.
That sounds amazing Nichole! Thanks for sharing!
I actually added lemon pudding instead of vanilla for the same results! Amazing!
sounds delicious Kate!