Lemon Blueberry Poke Cake

A bright and cheerful dessert that combines the flavors of lemon and blueberries in a moist, easy-to-make poke cake that's perfect for any gathering.

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Prep Time 15

Cook Time 30

Total Time 4

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

Cake and Base Ingredients

1 box yellow or lemon cake mix Yellow allows the filling to shine; lemon adds bold flavor.
3 large eggs
1/2 cup oil Use melted butter for a more bakery-style taste.
1 cup water or milk Milk makes the cake richer.

Pudding and Topping

1 box instant lemon pudding mix Essential for the 'poke' part.
2 cups cold milk To thicken the pudding quickly.
1 container whipped topping or homemade whipped cream For a fluffy topping.
1 cup fresh or frozen blueberries Frozen blueberries can be used; also try blueberry pie filling.
1 tablespoon lemon zest Optional but adds great flavor.

Method

Baking the Cake

Preheat your oven according to cake mix instructions and grease a 9x13 inch baking pan.
Mix together the cake mix, eggs, oil, and water or milk until well combined.
Pour the batter into the prepared pan and bake according to package instructions or until a toothpick comes out clean.

Poking and Soaking the Cake

Once the cake is out of the oven, allow it to cool for about 10-15 minutes.
Use a thick straw or the handle of a wooden spoon to poke holes all over the cake.
Prepare the lemon pudding by mixing it with cold milk until smooth and pour it evenly over the poked cake.

Topping the Cake

Spread the whipped topping over the cake.
Top with fresh or frozen blueberries and optionally sprinkle with lemon zest.

Chilling

Cover the cake and refrigerate for at least 4 hours or overnight for best results.

Notes

For added flavor, consider stirring lemon curd into the pudding or adding extra lemon zest to the batter. If you're using blueberries, make sure to pat frozen ones dry to avoid color bleed.