- 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
- In a blender, purée ¾ cup blueberries, confectioners’ sugar, and lemon juice until smooth.
- 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.
- 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.
- Shape dough into 2-tablespoon balls and transfer to a parchment paper–lined baking sheet.
- 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.
- Transfer the remaining 1 cup of white chocolate chips to a medium heat-safe bowl.
- 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.
- 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.
- 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!