Blueberry Lemon Pudding Cake
Summer might be unofficially over, but that doesn’t mean we have to say goodbye to desserts that are as light and airy as they are sweet and satisfying. How could we, when we still have this Blueberry Lemon Pudding Cake to try?! This dessert is as easy as it is delicious, since you can make it with a boxed cake mix or your favorite homemade lemon cake recipe! What makes it extra-special are the extra layers. That’s right— this one’s a poke cake! We’re filling it with pudding, topping it with a homemade blueberry sauce, and then on top of that, we’re adding a delicious cream cheese whipped frosting that just takes it to whole other level. You won’t be able to stop at just one piece! Just check this one out, then read on for the recipe.
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BLUEBERRY LEMON PUDDING CAKE
Makes 12 to 15 slices
Prep Time: 60 minutes
Total Time: 1 hour 20 minutes
- 1 box lemon cake mix
- Ingredients called for by cake mix (oil, eggs, water, etc.)
- 12 ounces fresh blueberries, rinsed
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon water
- 1 – 3.4-ounce box instant vanilla pudding
- 2 cups whole milk
- 1 – 8-ounce package cream cheese, room temperature
- 1 cup heavy cream
- 1 cup powdered sugar
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Prepare the lemon cake, as per the instructions on the box. Bake in a 9-inch-by-13-inch baking dish for 20 to 25 minutes.
- Allow the cake to cool for 10 to 15 minutes. Once cooled, use the round end of a wooden spoon or chopsticks to poke holes all over the cake. Set aside.
- In a medium saucepan, combine the blueberries, granulated sugar, flour and water. Cook over medium-high heat until the berries start to bubble and release their juices. Reduce the heat to medium and continue to simmer, until the sauce has thickened and the blueberries have softened. Stir often so the sauce doesn’t burn.
- Allow the blueberry sauce to cool in the refrigerator for 10 to 15 minutes.
- While the sauce is cooling, prepare the pudding filling. In a medium bowl, whisk together the vanilla pudding mix and the milk until it has thickened. Pour and spread the pudding over the prepared cake, filling in the holes as much as possible. Refrigerate for 10 minutes until the pudding has firmed.
- Pour and spread the blueberry sauce evenly over the pudding layer on the cake. Refrigerate for 5 to 10 minutes, until set.TipHero
- In a medium bowl, beat the cream cheese until fluffy. Add a little of the heavy cream and beat until mixed.
- Add the remaining cream and beat until fully incorporated.
- Slowly add the powdered sugar. Beat until stiff peaks form.
- Spread the cream cheese frosting evenly over the cake. Refrigerate until ready to serve. Cake must be refrigerated.
Creamy, light, delicious, easy— it doesn’t get any better than this! You can whip this one up at any time of year, and it’ll feel like you’re biting into the best summer memories.
So what do you think? Will you give this poke cake a try? Are there any other fruits or flavor combinations you think would work, too? Tell us if you try it and how it turns out!
Recipe adapted from Beyond Frosting