Blueberry Cheesecake Poke Cake

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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.

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.

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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!

Sink your teeth into this Blueberry Cheesecake Poke Cake. This vanilla cake is soaked with cheesecake pudding, fresh blueberry sauce and a cream cheese whipped cream topping.

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.

Delicious Blueberry Cheesecake Poke Cake. A wonderful summer cake, perfect for potlucks! It can be made in advance to take the pressure off!

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!

Enjoy every last bite of this Blueberry Cheesecake Poke Cake

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.

Sink your teeth into this Blueberry Cheesecake Poke Cake. This vanilla cake is soaked with cheesecake pudding, fresh blueberry sauce and a cream cheese whipped cream topping.

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!

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.

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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.

Blueberry Cheesecake Poke Cake

  • Author: Julianne Bayer
  • Prep Time: 60 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 15 slices

Description

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.

Ingredients

For the cake

  • 1 box White or vanilla cake mix
  • Ingredients on the box (water, oil, eggs, etc)

For the filling

  • 1 package (3.4oz) Instant cheesecake (or vanilla) pudding
  • 1 ½ cup milk – (I use nonfat)

For the blueberry sauce

  • 12 ounces fresh blueberries, rinsed
  • 3 tablespoons granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon water

For the whipped cream

  • 8 ounces cream cheese, cold
  • 1 3/4 cups  heavy whipping cream
  • 2 cups 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 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.

Nutrition Information:
1 slice
461
41.5g
368.5mg
25.9g
16.4g
54g
.5g
5.1g
84.4mg
  • Category: Cake
  • Method: Baked
  • Cuisine: American

Keywords: Poke Cake Recipe, Blueberry Cake,

Recipe Card powered byTasty Recipes

Sink your teeth into this Blueberry Cheesecake Poke Cake. This vanilla cake is soaked with cheesecake pudding, fresh blueberry sauce and a cream cheese whipped cream topping.

Other recipes you might like:

Strawberry Cheesecake Poke Cake

This Strawberry Cheesecake Poke cake is similar to a tres leches cake. The vanilla cake is filled with sweetened condensed milk and it’s topped with a fresh strawberry sauce and cream cheese whipped cream

Pina Colada Poke Cake

A Pina Colada Poke Cake is such a refreshing dessert! This rum spiked vanilla cake is drenched in sweetened condensed milk and topped fresh pineapple and coconut whipped cream.

Black Forest Poke Cake

Mouth watering black forest poke cake. Dig in with a spoon.

Triple Coconut Poke Cake

Triple Coconut Poke Cake | beyondfrosting.com | #pokecake #coconut

Fun recipes from my friends:

Ice Cream Poke Cake from Crazy for Crust

Raspberry Almond Poke Cake from Life Love and Sugar

Red, White and Blue Poke Cake from Spend With Pennies

49 Responses
  1. Tish

    Recipe is great except I think it needs a little more blueberry sauce. It barely covered the whole cake. I actually used a little extra but still wasn’t enough. Next time I will try doubling the berrries.

    1. Beyond Frosting

      Hi Kathy, yes I believe so. Since the frozen blueberries have added water, you may need extra flour to help thicken it

  2. Katie

    Hi! This recipe looks amazing!! I am curious if I can use crushed blueberries for my texture-peculiar children. As I make the blueberry sauce can I squish the berries, or even blend the sauce in my Ninja after cooking it? Or would I need to change the syrup a bit, making it more or less thick first? I’m a blueberry newbie! 🙂
    Thanks!

    1. Katie

      Err, I just saw another comment that suggested blueberry pie filling to save time. How does the pre-made sauce compare to your homemade sauce? Would it be more or less sweet?

      1. Beyond Frosting

        Hi Katie, I am not sure because it would depend on the brand you were using. I only use Lucky Leaf Pie filling or make my own. Permed is a big time saver.

    2. Beyond Frosting

      Hi Katie, you’ll definitely want something a bit thicker. You can puree them, but usually I just use a fine masher in my sauces.

  3. Nina

    I made this for my grandson, turning 5, who loves blueberries, I wrote his name on top in fresh blueberries. Everyone loved the cake! My picky husband had two pieces and the birthday boy said it was “delicious”! I used the sweetened condensed milk to pour over the cake instead of the pudding.

  4. Jami

    I made this for the fourth of July. It was delicious!!!! Hardly any leftovers… and what leftovers we had I had for breakfast! It’s totally a breakfast cake haha! I also saw a video making your exact recipe on Food Please’s facebook page. I commented on their post with a link to your post here…

    1. Beyond Frosting

      Hi Christine, unfortunately I cannot offer nutritional value. But if you use an app like My Fitness Pal or something, you can enter all the ingredients and then divide it by the number of servings. If you are looking to lighten this up, try using a fat-free or sugar-free pudding with skim milk, and use a fat-free Cool Whip instead of my topping.

  5. Sharon Johnson

    Made this today.n Followed the recipe to the letter. While the cake and the bluberry topping is wonderful, I think the 16 ounces of whipping cream is too much. an 8 ounce carton would have been more than enough. Other than that , It is good.

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