Description
This Blueberry Lemon Poke Cake is a delightful and refreshing dessert combining the bright flavors of lemon with juicy blueberries. The cake is moist and tender, enhanced by a lemon-infused blueberry sauce that is poked into the cake to create pockets of bursting flavor. Topped with smooth lemon curd and fluffy whipped topping, this cake is perfect for spring or summer gatherings, offering a sweet and tangy treat that’s easy to prepare and sure to impress.
Ingredients
Scale
Cake Ingredients
- 1 box lemon cake mix
- Ingredients called for on the cake mix box (typically water, eggs, and oil)
Blueberry Lemon Sauce
- 1½ cups blueberries (fresh or frozen)
- 1 large lemon (zest and juice; approx. 1 tsp zest and 1 tbsp juice)
- ¼ cup sugar
- 2 tsp corn starch
- ½ tsp vanilla extract
Topping
- ½ cup jarred lemon curd
- 1 8 oz. container whipped topping (Cool Whip)
Instructions
- Prepare the Cake Batter: Preheat your oven as directed on the lemon cake mix box. Prepare the lemon cake batter according to the package instructions by combining the cake mix, water, eggs, and oil. Stir until smooth and well combined.
- Bake the Cake: Pour the batter into a greased 9×13 inch baking pan. Bake according to the package instructions until a toothpick inserted into the center comes out clean. Remove from the oven and allow it to cool for about 10-15 minutes.
- Make the Blueberry Lemon Sauce: In a small saucepan, combine the blueberries, lemon zest, lemon juice, sugar, and corn starch. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries release their juices, about 5-7 minutes. Remove from heat and stir in the vanilla extract. Let it cool slightly.
- Pok the Cake: Using the handle of a wooden spoon or a skewer, poke holes all over the warm cake, spacing them about an inch apart. Be careful not to break the cake apart.
- Add the Blueberry Sauce: Spoon the blueberry lemon sauce evenly over the poked cake, allowing the juices to seep into the holes and absorb into the cake layers. Smooth the sauce gently to cover the surface.
- Chill and Add Toppings: Refrigerate the cake for at least 1 hour to allow it to set and flavors to meld. Once chilled, spread the jarred lemon curd evenly over the top, followed by the whipped topping. Use a spatula to smooth out the whipped topping or create soft peaks for decoration.
- Serve: Slice the cake into 15 servings and serve chilled. Enjoy the refreshing blend of lemon and blueberry flavors!
Notes
- For best flavor, use fresh blueberries when in season, though frozen blueberries work well too.
- If you prefer a more tart topping, increase the lemon juice in the blueberry sauce slightly.
- Use a fork to gently mix the whipped topping if you want a lighter texture before spreading.
- Store leftovers covered in the refrigerator for up to 3 days.
- This cake can be made a day ahead and kept chilled to enhance the flavors.
