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Creamy Blueberry Cheesecake Poke Cake Recipe with Fresh Berries

creamy blueberry cheesecake poke cake - featured image
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A quick and easy poke cake featuring a moist vanilla base soaked with homemade blueberry sauce and topped with a silky cream cheese cheesecake layer, garnished with fresh berries.

Ingredients

Scale
  • 1 box vanilla cake mix (about 15.25 oz), plus ingredients called for on the box (usually eggs, oil, water)
  • 1 cup fresh blueberries (for folding into the batter or garnish)
  • 2 cups fresh or frozen blueberries (for blueberry sauce)
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 2 tablespoons cold water
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • ½ cup fresh raspberries or strawberries (optional)
  • Fresh mint leaves (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Prepare the vanilla cake batter according to box instructions, folding in 1 cup fresh blueberries. Pour batter into a greased 9×13 inch baking pan.
  2. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cake cool for 10 minutes.
  3. Poke holes all over the warm cake using a wooden skewer or fork, spacing 1-2 inches apart.
  4. Make the blueberry sauce by combining 2 cups blueberries, sugar, and lemon juice in a saucepan over medium heat. Stir until simmering, about 5-7 minutes. Add cornstarch slurry and cook 2 more minutes until thickened. Remove from heat.
  5. Spoon the warm blueberry sauce evenly over the poked cake, allowing it to soak in.
  6. Prepare the cheesecake topping by beating softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate chilled bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into cream cheese mixture and spread evenly over the cake once sauce has cooled to room temperature.
  7. Refrigerate the cake for at least 2 hours to set.
  8. Before serving, garnish with fresh blueberries, raspberries or strawberries, and mint leaves if desired. Slice and serve.

Notes

Make sure the cake is warm, not hot, when poking holes and adding blueberry sauce to allow proper absorption. Keep cream cheese at room temperature for smooth topping. Chill heavy cream before whipping for best results. Stir blueberry sauce constantly after adding cornstarch to avoid clumps. For a thicker sauce, let it cool longer before pouring. Refrigerate at least 2 hours before serving for best texture and flavor melding.

Nutrition

Keywords: blueberry poke cake, cheesecake poke cake, blueberry dessert, easy poke cake, summer dessert, creamy cheesecake topping

Find it online: https://dahliadishes.com/creamy-blueberry-cheesecake-poke-cake-recipe-with-fresh-berries-easy-and-perfect-dessert/