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    Home » Recipes » Dessert

    Lemon Poke Cake with Blueberries

    Published: May 15, 2019 · Modified: Jun 1, 2021 by Food, Fun & Faraway Places. This post may contain affiliate links Leave a Comment

    Jump to Recipe
    Lemon Poke Cake with blueberries on a wood cutting board with blueberries.

    I'm not sure what it is about lemon poke cake with blueberries that just pairs so perfectly.

    Lemon cake with blueberry jam poked inside with whipped cream topping.

    Is it because the blueberries bring sweetness to the tart of the lemon? Maybe it's that the pairing tastes like summer all year long. Try this baked lemon donut recipe, this best key lime pie, and these fresh lime macarons for more summer flavors!

    Adding blueberries to this lemon poke cake recipe takes it to a whole new level, and I think you're going to want to make it over and over again.

    Why We Love this Recipe

    We're using a boxed cake mix. Yep. No judging! When you need a delicious and easy dessert recipe, you can come back here and this one will be waiting for you.

    Some of my favorite desserts I've had at parties ended up being made with boxed cake mix. I know! I was surprised, too!

    But really, it's just the ingredients all prepared for you in advance. I'll take all the help I can get!

    Variations

    • You can change this Lemon Poke Cake recipe up by replacing the blueberries with different fruits, like raspberries or strawberries which pair well with lemon, too.
    • Get creative and try something new! The jam recipe works for any kind of berry, as well. Let me know if you come up with something delicious.

    Top Tip

    Just in case you are planning to make this today and serve it today, this recipe is best when the cake sets overnight. For a no-bake dessert with lemon and blueberries, try this Blueberry Lemon Icebox Cake!

    How to Make Lemon Poke Cake

    First, preheat your oven to 350°.

    Next, gather your ingredients from the list below. The Duncan Hines Lemon Supreme Cake Mix is extra delicious and moist, but any lemon cake mix will do.

    Make the blueberry jam by combining the blueberries, sugar, and lemon zest with juice in a small saucepan and mix until combined.

    Blueberries, sugar, and lemon in a stainless bowl.

    Cook them down, mashing as they soften. Let the combination continue to cook down for a couple of minutes and set aside.

    Blueberry and lemon mixture in pan.

    Mix together the cake mix, pudding mix, sour cream, water, oil, and eggs in a standing mixer until combined and smooth.

    Pour batter into a baking dish. Bake in the oven at 350° for 25-30 minutes or until a toothpick comes out clean.

    Lemon cake with divots in it for blueberry sauce.

    Using the bottom of a wooden spoon, poke holes throughout the cake, filling in with the blueberry jam.

    Let the cake cool completely on the counter before moving it into the fridge overnight.

    The next day, frost the top of the cake with Cool Whip, using an angled spatula.

    Rectangular cake frosted.

    Using the blueberry jam, pipe straight lines going across the top of the cool whip.

    Rectangular cake frosted with blueberry drizzles.

    Using a toothpick, pull through the blueberry jam to make a zigzag effect in the topping.

    Rectangular cake frosted with blueberry drizzles.

    You didn't know you were so talented, did you?

    Lemon cake with blueberries and whipped topping.

    I'd love to see your creation! Post it on social media and tag me!

     Frequently Asked Questions

    How long does this lemon poke cake keep?

    Place any leftover Lemon Poke Cake in the refrigerator for up to 3 days, if it lasts that long!

    Can I use frozen blueberries in this poke cake?

    You could use frozen berries, but I don't think they will have quite the same texture. Go with fresh if you can.

    More Lemon Recipes

    • There is something about these Lemon Chiffon Cupcakes that I cannot resist. I don't know if it's the light and airy cream cheese frosting, the soft moist cupcake, or the slightly sweet lemony deliciousness, but I could eat one after every meal. This recipe is so easy, so don't go buy when you can DIY. Head to the kitchen and whip these up for your next gathering
      Lemon Cupcakes
    • Why buy cupcakes when you can DIY and they will be so much better?This is one of my favorite recipes for summer. Cupcakes are always my first choice for desserts!
      Lemon Lime Cupcakes
    • Blueberry sweet bun with icing on a white plate.
      Blueberry Sweet Buns with Lemon Glaze
    • Glass of lemonade on a wood wood cutting board.
      Lavender Lemonade

    This Triple Berry Lemonade is really refreshing, too. And for more blueberry treats, check out this list of blueberry desserts.

    Dinner Recipes

    If you're looking for a few delicious dinner recipes, check out these hearty soup recipes, this cast iron chicken that makes such a pretty presentation, and these Irish Beer Ribs made with Guinness! These ribs are my go-to for parties.

    And if you really want to impress, bring this Quick and Easy Blueberry Tart for dessert! It's so easy to make and will be the star of the dessert table!

    Save This Lemon Poke Cake to Pinterest!

    I'm not sure what it is about lemon poke cake with blueberries that just pairs so perfectly, but it truly is a match made in heaven.

    Lemon Poke Cake with Blueberries

    I'm not sure what it is about lemon poke cake with blueberries that just pairs so perfectly. Is it because the blueberries bring sweetness to the tart of the lemon? Maybe it's that the pairing tastes like summer all year long.
    5 from 1 vote
    Print this Recipe Pin this Recipe Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Servings: 10
    Calories: 380kcal
    Author: Kelly Stilwell

    Ingredients

    Lemon cake ingredients

    • 1 box lemon cake mix
    • 1 3.4 oz pkg lemon instant pudding
    • 1 C sour cream
    • ¾ C water
    • ¾ C Canola oil
    • 4 large eggs
    • 1- 8 oz container of Cool Whip

    Blueberry Jam Ingredients

    • 3 C fresh blueberries
    • ½ C sugar
    • 1 tablespoon lemon zest
    • ½  lemon juiced
    • 1 squeeze bottle

    Instructions

    Blueberry Jam Directions

    • To begin, add the blueberries, sugar and lemon zest with juice to a stovetop pot and mix until combined.
    • Place the pot onto medium heat and let the sugar and lemon juice cook down the blueberries.
    • Once the blueberries start to bubble, take a fork and mash them.
    • Turn your heat to low and let the blueberries continue to cook for a few more minutes
    • Remove from heat and let the jam thicken as it cools.
    • Once cool enough to handle, pour ½ cup of jam into a squeeze bottle. Set aside.

    Cake Directions

    • Preheat your oven to 350 degrees and spray a 9inch baking dish with baking spray then set aside.
    • Using a standing mixer, mix together the cake mix, pudding mix, sour cream, water, oil, and eggs until combined and smooth
    • Pour batter into a baking dish and bake in the oven for 25-30 minutes or until a toothpick comes out clean
    • Once the cake has been baked, using the bottom of a wooden spoon, poke holes throughout the cake
    • Fill in the holes with the blueberry jam
    • Let the cake cool completely onto the counter before moving it into the fridge overnight.

    Next day:

    • Using the cool whip, frost the top of the cake using an angled spatula.
    • Using the blueberry jam, pipe straight lines going across the top of the cool whip.
    • Using a toothpick, pull through the blueberry jam to make a zigzag effect in the topping
    • Cut and Enjoy!

    Notes

    Reduce calories and fat by using Light or Fat-Free Cool Whip.

    Nutrition

    Calories: 380kcal | Carbohydrates: 40g | Protein: 2g | Fat: 25g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 230mg | Potassium: 136mg | Fiber: 3g | Sugar: 31g | Vitamin A: 210IU | Vitamin C: 8.2mg | Calcium: 67mg | Iron: 0.4mg
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