Blueberry Cheesecake Pudding Cake Recipes

BLUEBERRY CHEESECAKE

Steps:

• Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
• Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
• Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
• Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

BLUEBERRY CREAM CHEESE POUND CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.

BLUEBERRY CHEESECAKE ICE CREAM

Steps:

• In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled., In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15x10-in. baking pan. Bake at 350° until lightly browned, 10-15 minutes. Cool completely on a wire rack., Meanwhile, in a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps)., Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce 3 times; swirl. Freeze.

BLUEBERRY PUDDING CAKE

Steps:

• Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries. , Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.

BLUEBERRY CHEESECAKE POKE CAKE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. Prepare cake according to the instructions and ingredients listed on the box. Beat on medium speed until well combined. Bake cake in 9 inch by 13 inch pan for 20 to 22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, your cake is done. Remove from oven and allow to cool for 10 minutes. To prepare the blueberry sauce, start by rinsing the berries. In a medium-sized sauce pan, combine blueberries, sugar, flour and water; stir well. Cook over medium-high heat until mixture starts to bubble, stirring often. Turn down heat and let simmer to allow the blueberries to soften. Cook until sauce thickens; maybe 10 to 15 minutes. Stir often so the bottom does not burn. Allow to cool for 20 minutes, refrigerate if necessary. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. Allow to cool for another 20 minutes. Prepare the pudding filling by combining cheesecake pudding with milk and whisk until the pudding is dissolved. Pour pudding over top of cake, filling the holes. Refrigerate at least 10 minutes until the pudding is firm. Pour blueberry sauce over top of the cake and refrigerate until cake and toppings are cooled. Remove the cream cheese from the refrigerator 15 to 20 minutes before preparing the whipped topping. At the same time, put your mixing bowl and wire whisk in the freezer to help it get very cold. This is optional, but something I usually do. Beat cream cheese on medium-high speed for 2 to 3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally. Add 3 tablespoons of the heavy whipping cream and beat it into the cream cheese until the cream cheese resembles a liquid mixture. Then, add the remaining heavy whipping cream and beat on medium-high speed. Once the cream starts to thicken, slowly add the powdered sugar and beat until stiff peaks form. Spread over cooled cake. This cake must be refrigerated.

BLUEBERRY CHEESECAKE PUDDING POKE CAKE RECIPE

Steps:

• Preheat oven to 350°F. Prepare cake according to the instructions on the box adding in the water oil and eggs, mixing until combined.
• Bake cake in 9 x 13-inch pan for 20-22 minutes or until an inserted toothpick comes out clean. Let cool for 10 minutes.
• To prepare the blueberry sauce, rinse the berries. In a medium-sized sauce pan, combine blueberries, sugar, flour and water; stir well. Cook over medium-high heat until mixture starts to bubble, stirring often. Turn down heat and let simmer to allow the blueberries to soften. Cook until sauce thickens; maybe 10-15 minutes. Stir often so the bottom does not burn.
• Allow to cool for 20 minutes.
• While the cake is still warm, take the end of a wooden spoon and poke holes all over the top of your cake.
• Prepare the pudding filling by combining cheesecake pudding with milk and whisk until the pudding is dissolved. Pour pudding over top of cake, filling the holes. Refrigerate at least 10 minutes until the pudding is firm.
• Pour blueberry sauce over top of the cake and refrigerate until cake and toppings are cooled.
• Beat cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
• Add 3 Tablespoons of the heavy whipping cream and beat it into the cream cheese until the cream cheese resembles a liquid mixture.
• Then, add the remaining heavy whipping cream and beat on medium-high speed. Once the cream starts to thicken, slowly add the powdered sugar and beat until stiff peaks form. Spread over cooled cake and refrigerate until served.

VANILLA AND BLUEBERRY CHEESECAKE PUDDING

Steps:

• To make the blueberries: In a small saucepan, bring 2 tablespoons water, the sugar, and lemon juice to a simmer over medium heat, stirring occasionally to dissolve the sugar. Add the blueberries and cook, stirring often, until they soften, 1 to 2 minutes (a little longer if using frozen berries). Use a fork to gently mash most of the berries, then turn off the heat.
• To make the cheesecake pudding: Whisk the sugar, cornstarch, and salt together in a medium saucepan. Whisk in the cold milk and then set the saucepan over medium-high heat. Continue to whisk until a few bubbles pop at the surface and the mixture is thick, 3 to 4 minutes. Turn off the heat and whisk in the vanilla and the cream cheese.
• Divide half the pudding among 4 ramekins, then divide the blueberries among the ramekins. Top each serving with the remaining pudding. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or up to 3 days. Serve chilled, sprinkled with graham crumbs.

RUSTIC BLUEBERRY CHEESECAKE

Steps:

• For the crust: Grease a 9-by-13-inch glass or stoneware casserole dish. Combine the graham cracker crumbs, melted butter and confectioners' sugar, and press into the prepared dish.
• For the filling: Preheat the oven to 350 degrees F. In the bowl of a stand mixer fitted with a paddle attachment combine the granulated sugar and cream cheese, and beat on medium-high speed until combined. Add the eggs, one at a time, and mix until combined. Pour the mixture over the prepared crust and bake until slightly wobbly in the center but set, 20 minutes. Cool the cheesecake until just warm, about 1 hour.
• For the topping: Combine the blueberries, granulated sugar, flour, salt and 1/3 cup water in a small saucepan set over medium heat and simmer until just thickened, about 15 minutes. Remove from the heat and cool until just warm, 30 to 45 minutes.
• Pour the blueberries over the top of the cheesecake. Refrigerate to chill and set, at least 1 hour.
• Slice and serve.

BLUEBERRY PUDDING CAKE

Steps:

• Toss the blueberries with cinnamon and lemon juice, and place in a greased 8 inch square cake pan.
• Combine flour, sugar and baking powder. Stir in milk and butter.
• Spoon over berries.
• Combine sugar and cornstarch, sprinkle over batter.
• Slowly pour boiling water over all.
• Bake at 350 degrees for 40-45 minutes or until cake tests done.