Lemon Blueberry Poke Cake
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This Lemon Blueberry Poke Cake is moist and delicious with the taste of fresh citrus and berries! It starts with a boxed cake mix for easy preparation and is topped with a homemade lemon blueberry sauce plus whipped cream. The perfect dessert for summer parties and potlucks!
Poke cakes have always been a family favorite because they’re fun to make and oh-so irresistible! Along with our strawberry poke cake and strawberry jello cake recipes, it’s always popular especially for summer barbecues and get-togethers.
Wen serving, try to cut the cake through the holes for a beautiful presentation of blueberry sauce dripping down the cake. So mouthwatering!
Here are the six ingredients you’ll need to make it:
- Cake mix: One box of lemon cake mix is ideal, but you can use white cake mix if you prefer and mix in 1 teaspoon of lemon zest for flavor.
- Blueberries: I recommend fresh for the best flavor, but you can use frozen blueberries in a pinch.
- Sugar: Granulated sugar to sweeten the blueberry sauce. You can substitute stevia/erythritol for fewer calories if you prefer.
- Lemon: Freshly squeezed lemon juice for the blueberry sauce, plus some lemon wedges for decoration.
- Cornstarch: This is for the thickening the blueberry sauce.
- Whipping cream: This is the heavy cream for the cake topping. You can use thawed Cool Whip or whipped topping if you prefer to save time.
How to Make a Lemon Blueberry Poke Cake
This recipe starts with baking the cake in a rectangular baking dish. Just follow the package directions and it should be ready in about 20-25 minutes.
While it’s baking, you can make the blueberry sauce by simmering blueberries with lemon juice, sugar and cornstarch on the stove over low-medium heat.
Once the cake has cooled slightly, poke holes across the surface using the handle of a wooden spoon. For certainty, the holes should be about 1/2-inch wide, an inch deep and spaced an inch apart.
Spread the blueberry sauce across the surface, pushing the blueberries into the holes. Once the cake has cooled completed, spread whipped cream across the top and you’re done!
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Lemon Blueberry Poke Cake
- 1 box lemon cake mix, 1 box plus ingredients called for on the box
- 2 cups blueberries, fresh or frozen
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 2 teaspoon cornstarch
- 3 cups whipped cream, or thawed whipped topping such as Cool Whip
- Preheat oven to 350°F. Grease a 9x13 inch baking pan and set aside.
- Prepare the cake batter according to the package directions and pour into the prepared pan. Bake according to the directions.
- Meanwhile, prepare the blueberry sauce. Place a medium saucepan over medium heat and add the blueberries, sugar, lemon juice and cornstarch. Cook for 5 minutes, stirring constantly until thick and bubbly. Set aside to cool.
- Remove cake from oven and cool in the pan for 1-2 minutes. Using the shaft of a wooden spoon, poke inch-deep holes across the surface of the cake in a 1-inch grid pattern.
- Pour the blueberry sauce over the cake surface, spreading evenly using a spatula and pushing the blueberries into the holes. Set aside for another 30 minutes or until completely cooled.
- Whip the cream into stiff peaks in a medium bowl. Then sift the powdered sugar into it and fold in using a spatula to incorporate. Spread the whipped cream evenly over the top of the cake. Pour on top of cake, using a spatula to spread evenly. Chill one hour.
- Cover with plastic wrap and chill for one hour in the fridge. Garnish with fresh blueberries and lemon slices before serving.
- Cake Mix: If you can't find lemon cake mix, you can use a white or yellow cake mix instead, but grate one teaspoon of lemon zest into the batter for flavor.
- Make Ahead Tip: This cake can be prepared up to a half-day ahead of time. Cover with plastic wrap and store in the fridge until serving.
Please read our nutrition disclaimer.
Recipe adapted from The Wholesome Dish