Blueberry Cake with White Chocolate Pudding Icing is a simple, refreshing dessert that celebrates fresh summer blueberries. Using a white box cake as a base and a light, pudding-based icing, this dessert is easy to prepare, budget-friendly, and best served chilled. The bright flavor of fresh blueberries pairs beautifully with the sweet, creamy white chocolate pudding icing, making it an excellent choice for warm-weather gatherings, potlucks, or an everyday treat.
Blueberry Cake with White Chocolate Pudding Icing
I picked up a quart of plump Michigan blueberries at the farmer’s market and wanted a simple dessert that would showcase their fresh flavor. The result is this chilled blueberry cake: the cake batter is lightly studded with berries and topped with a white chocolate pudding icing that thickens as it chills. It’s a straightforward recipe anyone can make and it highlights summer fruit without fuss.
This recipe is forgiving and versatile. You can make it as a single sheet cake or a layered cake. The pudding-based icing is smooth at first and will spread easily, then gradually firm up as it chills, creating a luscious, slightly dense finish that clings to the cake and complements the berries. Because the icing benefits from refrigeration, this cake is especially enjoyable on warm days when a cold, sweet dessert feels most satisfying.
The recipe uses a white cake mix as a base to keep preparation quick and consistent. Fresh blueberries are folded into the batter for bursts of juicy flavor in every bite. The white chocolate instant pudding blended with powdered sugar, butter, milk, and vanilla creates a sweet, stable icing that makes this cake feel a little fancier than its ingredient list suggests. Chill the finished cake for at least an hour so the icing sets and the flavors meld.
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 (1/4 cup) butter at room temperature
- 1 teaspoon vanilla
Instructions
- Preheat the oven according to the box cake instructions.
- Prepare the cake batter as directed on the box. Gently fold 1 cup of blueberries into the batter, reserving the remaining berries for the top or between layers.
- Pour batter into prepared pan(s) and bake as directed on the box.
- Allow the cake to cool completely on a wire rack before icing.
- For the icing, combine the instant white chocolate pudding, cold milk, powdered sugar, butter, and vanilla in a large mixing bowl.
- Use a hand mixer to beat until the mixture is completely combined and smooth.
- Let the icing sit a few minutes to gradually thicken; it will become easier to spread as it firms up.
- If making a layered cake, spread icing on the bottom layer, then add an even layer of reserved blueberries. Place the top layer over the berries.
- Apply icing to the top and sides of the cake, then garnish with remaining blueberries.
- Chill the cake for an hour or more before serving so the icing sets and the flavors meld.
Notes
This cake works well as a sheet cake or a layer cake. Icing a layered version can be a bit messy at first because the pudding icing is soft; any excess that collects at the base can be spooned back up and smoothed over. As the icing chills it will thicken and become easier to work with. Use very fresh berries for the best texture and flavor.
Nutrition
Calories: 393 kcal, Carbohydrates: 88 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 5 mg, Sodium: 464 mg, Potassium: 130 mg, Fiber: 2 g, Sugar: 63 g, Vitamin A: 103 IU, Vitamin C: 4 mg, Calcium: 167 mg, Iron: 1 mg
Nutrition information is automatically calculated and should be used as an approximation.