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Blueberry Lemon Poke Cake Recipe
4.6 from 36 votes

Blueberry Lemon Poke Cake Recipe

Blueberry lemon poke cake is lemon cake with holes poked in it; drizzled with lemon blueberry sauce; and topped with sweet, lemony whipped topping.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 15 servings
Calories: 264 kcal
Course: Dessert, Brunch
Cuisine: American

Ingredients

  • 1 lemon cake mix and the additional ingredients called for on the box, box
For the Lemon Blueberry Sauce
  • 1½ cup blueberries fresh or frozen
  • 1 lemon zest and juice (about 1 tsp. of zest and 1 tbsp. of juice, large
  • ¼ cup sugar
  • 2 tsp. corn starch
  • pinch salt
  • ½ tsp. vanilla extract
For the Topping:
  • ½ cup lemon curd jarred
  • 1 8 oz. whipped topping cool whip, container

Instructions

    Cup of Yum
  1. Prepare the lemon cake according to the package directions using a 9 x 13 inch baking dish.
  2. In the meantime, prepare the blueberry lemon sauce. In a medium saucepan, add blueberries, lemon zest, lemon juice, sugar, cornstarch, and salt. Stir to combine. Cook over medium heat, stirring occasionally, until the mixture starts to bubble and thicken (about 12 minutes for frozen blueberries, about 6-7 minutes for fresh). Remove from heat and stir in the vanilla. Set aside.
  3. Remove the cake from the oven and allow it to cool for 5 minutes. Use the handle of a wooden spoon to poke holes into the cake that are about an inch apart. While the cake is still warm, drizzle the blueberry lemon sauce on top. Spread the sauce into an even layer over the cake ensuring some of the sauce and blueberries get down into the holes. Let the cake cool completely (about an hour).
  4. Add the lemon curd and ½ cup of the cool whip to a medium bowl and whisk together until smooth. Add another ½ cup of the cool whip and whisk until smooth. Add the remaining cool whip to the bowl. Use a large spoon or spatula and gently fold the cool whip into the lemon curd mixture. Spread the whipped lemon topping on top of the cake into an even layer. Place the cake in the refrigerator for at least 1 hour before serving.
  5. Store covered in the refrigerator.

Nutrition Information

Serving 1/15th of the recipe Calories 264kcal (13%) Carbohydrates 38.3g (13%) Protein 2g (4%) Fat 11.4g (18%) Saturated Fat 4.1g (21%) Fiber 1g (4%)

Nutrition Facts

Serving: 15 servings

Amount Per Serving

Calories 264

% Daily Value*

Serving 1/15th of the recipe
Calories 264kcal 13%
Carbohydrates 38.3g 13%
Protein 2g 4%
Fat 11.4g 18%
Saturated Fat 4.1g 21%
Fiber 1g 4%

* Percent Daily Values are based on a 2,000 calorie diet.