Blueberry Lemon Pudding Cake
- 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.
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