In need of a delectable dessert to feed a hungry crowd? Look no further than this blueberry cheesecake poke cake! It's an unbelievably simple dessert because the result is perfection every single time.
When you know your cake is going to be guaranteed moist and filled with any toppings you fancy, it's pretty hard to pass it up! This cake covers all the bases you're looking for in a sweet summer treat by combining the tried and true cheesecake flavor with a crumbly cake and the burst of fresh blueberries. Check out the recipe below to see how to whip up this sweet dish at home!
For the Cake:
1 box white or vanilla cake mix (plus necessary ingredients on the box)
For Blueberry Cheesecake Filling:
1 (14 oz.) can of sweetened condensed milk
1 c. frozen blueberries
1 c. whipping cream
8 oz. cream cheese, softened
2 tbsp. fresh lemon juice
2 c. whipped topping (Cool Whip)
2 c. fresh blueberries
Preheat the oven to 350 degrees. Spray a 9x13-inch baking dish with cooking spray and set aside. Prepare the cake mix according to the ingredients on the box. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool the cake for ten minutes. Using the handle of a wooden spoon, poke holes all over the cake, 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 are crushed completely. Add the crushed blueberries, sweetened condensed milk, and softened cream cheese to a bowl and whisk until there are no longer any 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 a couple of hours or overnight to set. Spread whipped topping on the top, slice and serve. Top each slice with fresh blueberries before serving. Enjoy!
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