Serve This Blueberry Cheesecake Poke Cake For Dessert Tonight

Many of us have a favorite treat that we might enjoy for dessert. For some of us, it might be a big piece of cake and for others, it could be cheesecake or perhaps a nice bowl of fruit. If you are someone who loves dessert but you have a hard time making up your mind, this is the recipe for you.

It combines the flavors and textures of several different dessert treats and puts them all in front of you on one plate. It is a blueberry cheesecake poke cake, and it is about to change the way you think about dessert. If you are someone who craves something delicious and sweet, this recipe is one that you have to try. Once you put it on the table, there is nothing better.

Ingredients:

For the cake

1 box white or vanilla cake mix (plus ingredients on the box)

For blueberry cheesecake filling

1 (14oz.) can Sweetened condensed milk
1 cup fresh blueberries (freeze them overnight so you can crush them in a food processor)
1 cup whipping cream
8 oz. cream cheese softened
2 tablespoon fresh lemon juice

For topping

2 cups whipped topping (Cool Whip)
2 cups fresh blueberries

Directions:

Preheat oven to 350°F, spray 9 x 13 inch baking dish with cooking spray and set aside.

Prepare the cake mix according to the ingredients on the box and bake 20-22 minutes or until a toothpick inserted in the center comes out clean.

Cool the cake for 10 minutes, then using a wooden spoon poke holes all over the cake but be 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 crushed completely. If you can’t crush the blueberries completely add some of the sweetened condensed milk and pulse until it become smooth, then transfer to a bowl , add the rest of sweetened condensed milk and softened cream cheese and whisk until there are no 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 couple of hours or overnight to set.

Spread whipped topping, slice and serve. Top each slice with fresh blueberries before serving

Store in the fridge.