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Blueberry Lemon Poke Cake Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Blueberry Lemon Poke Cake is a delightful and refreshing dessert that combines the zesty brightness of lemon with the sweet juiciness of blueberries. Featuring a moist lemon cake infused with homemade blueberry lemon sauce and topped with luscious lemon curd and whipped topping, this cake is perfect for spring and summer gatherings or any occasion requiring a fruity, flavorful treat.

Ingredients

Scale

Lemon Cake

  • 1 box lemon cake mix
  • Additional ingredients called for on the 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

  1. Prepare the Lemon Cake: Preheat your oven according to the lemon cake mix package instructions. Prepare the lemon cake batter by combining the cake mix with the required ingredients (usually water, eggs, and oil) as directed on the box. Pour the batter into a greased 9×13-inch baking pan and bake as per the package directions until a toothpick inserted in the center comes out clean.
  2. Make the Blueberry Lemon Sauce: While the cake bakes, combine the blueberries, ¼ cup sugar, lemon zest, lemon juice, corn starch, and vanilla extract in a small saucepan. Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens to a sauce-like consistency, about 5-7 minutes. Remove from heat and let cool slightly.
  3. Poke the Cake: When the cake is done baking, remove it from the oven and let it cool for about 10 minutes. Using the handle of a wooden spoon or a skewer, poke holes all over the surface of the warm cake to allow the blueberry lemon sauce to seep in.
  4. Soak the Cake: Spoon the warm blueberry lemon sauce evenly over the entire surface of the cake, letting it sink into the holes you created. This step adds moisture and flavor throughout the cake layer.
  5. Chill and Add Toppings: Allow the cake to cool completely in the pan, then spread the lemon curd evenly over the top. Finally, spread the container of whipped topping over the lemon curd layer to create a light and fluffy finish.
  6. Serve: Chill the cake for at least 30 minutes before serving to let flavors meld. Slice into 15 servings and enjoy a refreshing blueberry lemon poke cake that’s both sweet and tangy.

Notes

  • You can use fresh or frozen blueberries, but if frozen, do not thaw before cooking the sauce for best texture.
  • If lemon curd is unavailable, you can substitute with homemade lemon curd or a lemon glaze.
  • For added texture, sprinkle some lemon zest on top of the whipped topping before serving.
  • This cake can be stored covered in the refrigerator for up to 3 days.
  • Adjust sugar in the blueberry sauce based on your sweetness preference.

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Find it online: https://simplehomecookingtips.com/blueberry-lemon-poke-cake-recipe/