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–+ servings
Blueberry Lemon Poke Cake – bursting with irresistible lemon and blueberry flavor. The lemon cake is poked with holes, and drizzled with lemony and sweet blueberry sauce, then topped with whipped cream. So Good! Perfect for a holiday party! Easy recipe. Vegetarian. Video Recipe | Tipbuzz.com
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5 from 2 votes

Lemon Blueberry Poke Cake

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.
Prep Time15 minutes
Cook Time20 minutes
Resting time1 hour
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Keyword: lemon blueberry poke cake
Servings: 12 servings
Calories: 350kcal
Author: Cindy

Ingredients

  • 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

Instructions

  • 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.
    This shows how to poke holes in the cake using the shaft of a wooden spoon
  • 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.
    Spreading blueberry sauce over a rectangular yellow cake
  • 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.

Video

Notes

  • 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.

Nutrition

Calories: 350kcal | Carbohydrates: 46g | Protein: 2g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 67mg | Sodium: 204mg | Potassium: 74mg | Fiber: 1g | Sugar: 33g | Vitamin A: 650IU | Vitamin C: 4.1mg | Calcium: 90mg | Iron: 0.7mg | Net Carbs: 45g