Best Lemon Blueberry Poke Cake Recipe
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Prep Time
15 mins
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Cook Time
15 mins
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Resting Time
1 hr
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Total Time
1 hr 35 mins
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Servings
12
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Course
Others
Best Lemon Blueberry Poke Cake Recipe
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Fresh, sweet blueberries complement the tart taste of lemons in this tasty dessert. Nobody will be able to tell that you used a boxed cake mix!
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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.
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.
- 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.
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