So Amazing, Your Mother-In-Law Will Want The Recipe

I remember my mom had a metal cake tin with a lid that slid over the top. Every time we saw her butter and flour it we knew she was getting ready to bake something yummy for our family.

I am not sure if she still has that cake pan, but I think she would love this recipe. Next time my mom, or my mother -in-law, whom I adore, come over I will have to make this luscious dessert for them.

Blueberry Lemon Pudding Cake

INGREDIENTS

• 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

DIRECTIONS

1. Preheat the oven to 350 degrees.
2. 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.
3. Allow the cake to cool for 10 to 15 minutes.
4. Once cooled, use the round end of a wooden spoon or chopsticks to poke holes all over the cake. Set aside.
5. In a medium saucepan, combine the blueberries, granulated sugar, flour and water.
6. Cook over medium-high heat until the berries start to bubble and release their juices.
7. 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.
8. Allow the blueberry sauce to cool in the refrigerator for 10 to 15 minutes.
9. While the sauce is cooling, prepare the pudding filling.
10. In a medium bowl, whisk together the vanilla pudding mix and the milk until it has thickened.
11. Pour and spread the pudding over the prepared cake, filling in the holes as much as possible.
12. Refrigerate for 10 minutes until the pudding has firmed.
13. Pour and spread the blueberry sauce evenly over the pudding layer on the cake.
14. Refrigerate for 5 to 10 minutes, until set.
15. In a medium bowl, beat the cream cheese until fluffy. Add a little of the heavy cream and beat until mixed.
16. Add the remaining cream and beat until fully incorporated.
17. Slowly add the powdered sugar. Beat until stiff peaks form.
18. Spread the cream cheese frosting evenly over the cake. Refrigerate until ready to serve.
19. Cake must be refrigerated.

Quick Tip: Try this in 2 spring form pans! What a showstopper!

Photo and recipe courtesy of Tip Hero