Blueberry Poke Cake has such delicious layers that I couldn’t even tell you which one is my favorite. Before we go into this rad cake though, let me explain what happened with the photos. After a few months of food blogging, I have learned many things I didn’t know when I first started. One of the things I have learned is to take food photos before anybody digs in, especially if we are having company over to help us eat. At the very least, I will set aside a few servings.
We had company over for dessert the night we ate Blueberry Poke Cake. I didn’t get photos taken before our visitors came, because it was a super sunshiny day, and I decided to wait for better lighting. After all, we had an entire 9×13 pan, and only a few people to help us eat it. I told myself there would be plenty of leftovers to photograph.
Apparently I was wrong because there were only about three pieces of Blueberry Poke Cake left, and they weren’t the prettiest. While I can’t say the piece of cake I photographed was too good-lookin’, I promise it’s taste totally made up for it’s looks. Don’t get me wrong, I am absolutely tickled that the cake was almost gone, because that means our visitors enjoyed it, and that is always the goal at my house. It just means I learned a lesson about not procrastinating food photos. Which, by the way, is so easy to do when you just wanna dig in!
Blueberry Poke Cake starts out with a moist cake bottom. I used a cake mix, which is NOT my favorite, but I added a few things to make it extra delicious. Next, I did a homemade blueberry pie filling. Can I just say yum?! Something I love about this Blueberry Poke Cake is that you could do it with any fruit filling you want. I am particularly fond of the blueberry for this cake though, because it reminds me of a tasty cake my school cooks made.
Mmm mmm good!
- 1 box yellow OR white cake mix
- 1 cup sour cream
- 1/3 cup vegetable oil
- 1/4 cup milk
- 4 large eggs
- 2 teaspoons vanilla
- 1 3.4 oz package vanilla pudding
- 2 1/2 cups frozen blueberries
- 1/2 cup water
- 1/2 cup sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla
- 2 tablespoons cornstarch, mixed with 2 tablespoons cold water
- 2 cups heavy whipping cream
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1. Preheat oven at 350 F. Combine all the cake ingredients and mix for about one minute, on low-speed. Scrape down the sides of the bowl and beat another one to two minutes on low-speed. Pour batter into a greased 9x13 pan and bake 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 2. After 20 minutes, poke holes all over the cake with a wooden spoon. Prepare the pudding according to the directions on the pudding package. Spread over top of cake and let it fill in the holes. Place in the fridge.
- 3. In a medium-large saucepan, over medium heat, place blueberries, water, sugar, lemon juice, and vanilla. Bring to a low boil. Whisk together the cornstarch and 2 tablespoons cold water. Add cornstarch to the blueberry mixture. Simmer, covered (or else your stove will be a mess) about 3-5 minutes, or until desired thickness is reached. Let cool. Place in the fridge to quicken this. Spread over cooled cake and replace cake in the fridge.
- 4. Whip the cream until stiff peaks form. Set aside. Beat cream cheese until light and fluffy. Add powdered sugar and combine. Fold in the whipped cream and spread on top of blueberry filling. Keep cake refrigerated.
- *Recipe adapted from Beyond Frosting- http://beyondfrosting.com/2015/07/09/blueberry-cheesecake-poke-cake/
- *Blueberry filling adapted from My Baking Addiction- http://www.mybakingaddiction.com/homemade-blueberry-sauce-recipe/
- *Yellow cake recipe adapted from Food.com- http://www.food.com/recipe/sour-cream-yellow-cake-99866