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Best Lemon Blueberry Poke Cake Recipe

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!

Prep Time
15 mins
Cook Time
15 mins
Resting Time
1 hr
Total Time
1 hr 35 mins
Servings: 12
Course: Others

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

    Cup of Yum
  1. Preheat oven to 350°F. Grease a 9x13 inch baking pan and set aside.
  2. Prepare the cake batter according to the package directions and pour into the prepared pan. Bake according to the directions.
  3. 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.
  4. 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.
  5. This shows how to poke holes in the cake using the shaft of a wooden spoon
  6. 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.
  7. Spreading blueberry sauce over a rectangular yellow cake
  8. 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.
  9. 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.