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Vanilla Blueberry Cream Puff Cake

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.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 8


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.
Keyword Dessert