Blueberry Cake with White Chocolate Pudding Icing is an easy and delicious summer dessert. Featuring fresh blueberries, a box cake and some pudding mix, beat the summer heat by serving this one chilled.
Blueberry Cake with White Chocolate Pudding Icing
I'm not going to lie. When I picked up a quart of beautiful plump Michigan blueberries at Saturday's farmer's market, I wasn't sure how I would use them.
Don't get me wrong, I was confident they would get put to some delicious use.
More times than not, it's Scott who comes up with the really fast, really easy and really delicious recipes here on Platter Talk. He's the one people describe as funny, smart, handsome, etc. etc. They call me "interesting." You get the picture, right? There are however exceptions to all rules, and for once, I'm the one who came up with this chilled summer dessert. Likely, I took my cue from one of Scott's former hits, our Cottage Cake from last year.
That was a big hit on our site and I think we may have another, right here, with this Blueberry Cake with White Chocolate Pudding Icing.
This box cake is infused with fresh blueberries, then topped with a pudding-based icing. Pudding always tastes best when chilled and in August, almost everything tastes better when chilled. This Blueberry Cake with Chocolate Pudding Icing tastes divine, when chilled. It goes together for just a few bucks and is filled with the fresh taste of blueberries and the fun and decadent flavor of pudding. White. Chocolate. Pudding. To be more precise. Layered or in sheet form, this one will taste great either way. Try this Blueberry Cake with White Chocolate Pudding this summer and let us know how you like it! -Dan
📖 Recipe
Blueberry Cake with White Chocolate Pudding Icing
Ingredients
- 1 box white cake mix
- 3 cups fresh blueberries
for the icing
- 2 small boxes instant white chocolate pudding
- 2 cups cold milk
- 2 cups powdered sugar
- 1 stick ¼ cup butter at room temperature
- 1 teaspoon vanilla
Instructions
- Preheat oven as directed on cake box instructions.
- Gently fold 1 cup of blueberries into batter, reserving remaining berries.
- Bake as directed on box.
- Allow to cool completely on wire rack.
- In large mixing bowl, combined remaining ingredients.
- Use hand mixer and beat until completely combined.
- Allow mixture to gradually thicken.
- If making a layer cake, spread some icing on top of bottom layer, then evenly distribute a layer of blue berries.
- (If making a layer cake) place top layer on bottom layer.
- Apply icing, and top with remaining blueberries.
- Chill for an hour or so before serving.
Notes
Icing this cake is not necessarily a "neat" job! Initially, the "icing" will slide down the sides of the cake (if layered.) Be prepared to have a spoon to retrieve and redistribute whatever icing collects at the base.
As you spread it, the icing gradually thickens to become more manageable.
April J Harris
What is it about blueberries and white chocolate! Oh my goodness, this looks so good! Love the idea of having it all chilled as well. Now we just need the weather for it here in the UK. Having said that, I would love this cake on the coldest day of winter, it just looks amazing!
Dan from Platter Talk
Thanks for the comments, April! I have a feeling this will taste equally wonderful on your side of the pond as well!
Dan from Platter Talk
Awesome to hear, Amber! Thanks for the feed back and thank you for following Platter Talk.