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.
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
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.
- Start by rinsing the berries. In a medium-sized saucepan, combine blueberries, sugar, flour, and water; stir well. Cook over medium-high heat until 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, 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 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.
- Poke holes all over the cake using the end of a wooden spoon or another round object.
- Prepare the pudding, combining 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 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 cake in the refrigerator in an airtight container.
- 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 a traditional whipped cream instead.
- This cake must be stored in the refrigerator.
- Category: Cake
- Method: Baked
- Cuisine: American
Keywords: Poke Cake Recipe, Blueberry Cake,