I have always taken a liking to cooking, heck, we all love food do we not? As such, I have been pulling out a book and sharing a few of my favorite recipes for everyone else to try with a little twist to them. This one can be a favorite dessert to go alongside any meal and is a combination of two in one, so I hope you guys enjoy it!
Blueberry Poke Cake
Ingredients needed to make this dish are as follows:
- 1 cup white sugar
- 1⁄2 cup butter
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1⁄2 cups all-purpose flour
- 1 3⁄4 teaspoons baking powder
- 1⁄2 cup milk
For blueberry cheesecake filling
- 1 (14oz.) can Sweetened condensed milk
- 1 cup fresh blueberries (freeze them overnight so you can crush them)
- 1 cup whipping cream
- 8 oz. cream cheese softened
- 2 tablespoon fresh lemon juice
- 2 cups whipped topping (Cool Whip)
- 2 cups fresh blueberries
Directions for the cake itself:
Preheat oven to 176 degrees celsius.
Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter.
Beat in the eggs, one at a time, then stir in the vanilla.
Combine flour and baking powder, add to the creamed mixture and mix well.
Stir in the milk until batter is smooth
After it has cooked 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.
Crush blueberries as completely as possible. If you can’t crush the blueberries completely add some of the sweetened condensed milk and stir until it becomes 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. Chill and allow to set. Spread whipped topping, slice and serve. Top each slice with fresh blueberries before serving.