Summer is in full swing and this years 4th of July parties will be rocking! This Vanilla Blueberry Cream Puff Cake is sure to be a hit as it pairs creamy Simply Delish vanilla pudding with blueberries and a decadent crust, making it the perfect summer dessert.
We have good friends who live on the same street and we tend to have impromptu dinner gatherings. As I get older, I am more inclined toward fuss-free desserts. Or, maybe, I just want to be lazy. This recipe uses pudding instead of custard, which means no messing with yolks and it’s still light, fresh, colorful and most of all, delicious.
This recipe came to me after a quick survey of our pantry. All my staple ingredients were present but what I really wanted was something chocolatey. I decided to pivot and use blueberries (it’s the dietitian in me I guess) to add a fresh spin on this classic dessert.
I love the health benefits of blueberries because they are high in fiber, low on the glycemic index chart, and contain high amounts of an AWESOME antioxidant called resveratrol. Easy and flavorful, this Vanilla Blueberry Cream Puff Cake is a taste of summer you’ll be baking year round!
INGREDIENTS FOR VANILLA BLUEBERRY CREAM PUFF CAKE
1. Butter: Melted butter will hold together the “puff” crust for the perfect buttery base to this Blueberry Vanilla Cream Puff Cake!
2. Almond Flour – The vitamins, minerals, and antioxidants in almond flour can provide important health benefits. For example, manganese helps the body properly clot blood, allowing it to heal after injuries. Manganese also helps the body break down carbohydrates and cholesterol. Almond flour is also rich in magnesium, which can help you better control your blood sugar levels.
3. Eggs: Make sure your eggs are true room temperature to ensure they seamlessly incorporate into the mixture!
4. Cream cheese: I prefer Philadelphia cream cheese because it really is a top-notch cream cheese. I truly believe cream cheese is one of the rare cases where the off-brand option really does make a difference.
5. Almond Milk – Almond milk is often enriched with vitamin D, and consuming it often may help prevent vitamin D deficiency.
6. Simply Delish Pudding Mix – okay, you guys…i’m obsessed with this brand. It has become a staple in my kitchen and contains everything you could ever want in a dessert but without the calories or carbs (helloooo to all those struggling with diabetes or PCOS!)
7. Truwhip – Truwhip is a guilt-free whip cream dessert that makes little moments of joy that much sweeter. It also comes in Keto, Vegan, and Skinny! Love. This. Stuff.
8. Blueberries – I mean…this list is endless. First, blueberries are among the most nutrient-dense berries. A single cup serving of blueberries contains 4 grams of fiber, 24% RDI of Vitamin C, and 36% RDI of Vitamin K. Blueberries are also roughly 85% water and an entire cup contains only 84 calories, with 15 grams of carbohydrates (for my diabetics out there, that is 1 carb count). Calorie for calorie, this makes them a great source of several important nutrients.
9. Lemon Juice – Citrus fruits like lemons are high in vitamin C, a primary antioxidant that helps protect cells from damaging free radicals.
Here are a few tips to help you create the perfect pudding:
1. To keep a skin from forming on top of the pudding, place a piece of plastic wrap directly on the surface of the pudding while it cools.
2. Vanilla pudding can change texture when frozen because of the corn starch so it’s not great to defrost but it does make great drip-free pudding pops!
HOW TO MAKE VANILLA BLUEBERRY CREAM PUFF CAKE
1. Preheat oven to 400 degrees F.
2. In a large saucepan over medium heat, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth.
3. Continue beating until smooth and shiny. Remove from the heat; let stand for 5 minutes. Add 1 egg at a time, beating well after each addition.
4. Pour into a greased baking pan. Bake at 400° until puffed and golden brown, 28-30 minutes. Cool on a wire rack.
5. Wait until base has baked and cooled to make the filling.
7. In a small sauce pan over medium heat, heat blueberries until warm and has a syrup-like texture to it. Roughly 5-8 minutes. Add lemon juice. (I sometimes also add a pinch of cinnamon for a extra punch of antioxidants)
8. Cool in refrigerator until ready to serve.
9. Spread Truwhip topping over filling or use as a garnish. Store in the refrigerator. Just before serving, drizzle with blueberry syrup.
*This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.*
Vanilla Blueberry Cream Puff Cake
For The Crust
- 1 cup Water
- ½ cup Butter
- ¼ tsp Salt
- 1 cup Almond Flour
- 4 Large Eggs Room Temp
For The Filling
- 1 package Cream Cheese
- 2 ½ cups Almond Milk Cold
- 2 packages Simply Delish Vanilla Pudding
For the Topping
- 1 carton TruWhip Coolwhip
- ½ cup Fresh or Frozen Blueberries
- 1 tbsp Lemon Juice
- Preheat oven to 400 degrees F.
- In a large saucepan over medium heat, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth.
- Continue beating until smooth and shiny. Remove from the heat; let stand for 5 minutes. Add 1 egg at a time, beating well after each addition.
- Pour into a greased baking pan. Bake at 400° until puffed and golden brown, 28-30 minutes. Cool on a wire rack.
- Wait until base has baked and cooled to make the filling.
- For filling, in a large bowl, beat the cream cheese, milk and Simply Delish pudding mixes until smooth. Spread over the crust; refrigerate for 20 minutes.
- In a small sauce pan over medium heat, heat blueberries until warm and has a syrup-like texture to it. Roughly 5-8 minutes. Add lemon juice. (I sometimes also add a pinch of cinnamon for a extra punch of antioxidants)
- Cool in refrigerator until ready to serve.