Lemon Blueberry Poke Cake

Name: Lemon Blueberry Poke Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10 servings
Ingredients: 1 lemon cake mix; 2 cups blueberries; lemon; 1/4 cup water; 2 tbsp sugar; 2 tbsp corn starch; Whipped Cream

User Reviews

5

12 reviews

Excellent

Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings
10 servings
Calories
300 kcal
Course
Dessert
Cuisine
American

Lemon Blueberry Poke Cake

Isaac Lopez

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Lemon Blueberry Poke Cake transforms a boxed lemon cake mix into a moist dessert by poking holes into the baked cake and pouring a homemade blueberry-lemon sauce over it. The sauce thickens with cornstarch and includes fresh or frozen blueberries and lemon zest and juice, which infuse the cake with extra moisture and fresh citrus flavor. Topped with whipped cream, the finished cake has a balanced tart and sweet profile and soft, infused texture.

Description

This recipe uses a standard lemon cake mix baked according to package instructions to produce a 9x13 sheet cake. While baking, a sauce combines blueberries, lemon zest and juice, water, sugar, and cornstarch cooked until thick but pourable. The cake is cooled briefly before poking shallow holes into its surface using a straw or wooden spoon handle. This allows the sauce to seep into the cake.

Once the sauce is poured over the cake, it is refrigerated to chill and set. Topping the cake with whipped cream or Cool Whip after an hour and allowing it to cool overnight creates a creamy contrast to the tangy blueberry and lemon flavors.

Serving the cake chilled enhances its refreshing qualities, making it a fitting dessert for warm weather or occasions needing a light, fruity cake. The balance of citrus and berry is the highlight, complemented by soft, moist crumb texture.

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Ingredients

Servings

1 lemon cake mix Plus the ingredients listed on the back, packaged

Blueberry lemon sauce:

2 cups blueberries frozen or fresh
lemon zest and juice of one lemon
1/4 cup water
2 tbsp sugar
2 tbsp corn starch

Top:

Whipped Cream or Cool Whip

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Instructions

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Preheat the oven to 350F.
Bake the lemon cake according to the package instructions in a 9X13 pan.

While the cake is in the oven, make the sauce:

Mix all the ingredients in a sauce pan, bring to boil and simmer for 5-8 minutes until thickens but thin enough to pour. If desired, mash the berries a bit using a potato masher.
Once the cake is ready, let it cool for 10 minutes. Then using a straw or the end of a wooden spoon, poke holes in the cake. don't poke the holes all the way down.
Pour the sauce all over the cake and cool in the fridge for one hour.
Spread Cool Whip/whipped cream on the cake and cool in the fridge overnight.
Serve cold.