Blueberry Cake Pops

Make blueberries a part of your daily routine: Grab a Boost of Blue!

Prep Time: 30 minutes
Cook Time: 10 minutes
Portions: 12
Order ingredients from blueberries - U.S. Highbush Blueberry Council


  • 1 3⁄4 cups frozen blueberries, thawed and divided
  • 1 tablespoon confectioners’ sugar
  • 1 tablespoon lemon juice
  • 1 1⁄4 cups + 1 tablespoon white chocolate chips, divided
  • 1 tablespoon coconut oil
  • 6 ounces brick-style cream cheese, softened
  • 6 cups finely crumbled pound cake
  • 2 tablespoons + 2 teaspoons heavy whipping cream
  • 20 lollipop sticks


  1. In a blender, purée ¾ cup blueberries, confectioners’ sugar, and lemon juice until smooth.
  2. In a microwave-safe bowl, stir together 1/4 cup white chocolate chips and coconut oil until coated. Microwave on medium power, stirring every 30 seconds, for 2 to 3 minutes or until melted and smooth. Set aside to cool slightly.
  3. In a large bowl, using a handheld electric mixer, beat cream cheese until lightly and fluffy. Beat in blueberry mixture from Step 1 until blended. Beat in melted white chocolate mixture until combined. On LOW speed, beat in half the crumbled pound cake. Beat in remaining pound cake until dough starts to form.
  4. Shape dough into 2-tablespoon balls and transfer to a parchment paper–lined baking sheet.
  5. Melt 1 tablespoon of white chocolate chips. Dip lollipop stick into melted chocolate and then halfway into balls. Freeze for 30 to 60 minutes or until firm.
  6. Transfer the remaining 1 cup of white chocolate chips to a medium heat-safe bowl.
  7. Transfer the remaining 1 cup of blueberries to a small saucepan; using potato masher, smash blueberries until lightly crushed. Pour in the cream. Set saucepan over medium heat; stirring occasionally, bring to a boil.
  8. Strain cream mixture over white chocolate chips, pressing to extract all the blueberry juice (discard solids). Let blueberry ganache stand for 1 minute before whisking until smooth. Let cool for 10 minutes.
  9. Dip cake pops into blueberry ganache until well coated, letting excess drip back into bowl. Pierce cake pop sticks into foam block or arrange in a cake pop stand to stand upright (alternatively, return pops back to the prepared baking sheet). Transfer to refrigerator or freezer and let stand up until coating is firm and set.


  • Substitute pound cake with sponge cake if desired.

About This Recipe

Blueberry Cake Pops will brighten up your day, bringing big blueberry cheesecake flavor in a bite-sized treat! (As a bonus, you use store-bought pound cake to save time and effort.) These pretty purple cake pops are perfect for any birthday or holiday celebration – kids of all ages will love the yummy, festive boost of blue!

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