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.
Either way, when you add blueberries to this lemon poke cake recipe, it takes it to a whole new level, and I think you’re going to want to make it over and over again.
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What makes this recipe even better? It’s easy! 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!
That being said, you can change this Lemon Poke Cake recipe up by replacing the blueberries with different fruits. Raspberries or strawberries pair 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.
Note: In case you are planning to make this today and serve it today, this recipe is best when the cake sets overnight.
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.
Cook them down, mashing as they soften. Let the combination continue to cook down for a couple of minutes and set aside.
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.
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.
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.
You didn’t know you were so talented, did you? I’d love to see your creation! Post it on social media and tag me!
How to Store Lemon Poke Cake
Place any leftover Lemon Poke Cake in the refrigerator for up to 3 days, if it lasts that long!
Other Lemon Desserts
These Lemon Chiffon Cupcakes are really good, and so easy to take to a party!
If you like Lemon Lime, you’ll love these Lemon Lime Cupcakes, too.
Lemon Drinks
Meyer Lemonade will be your go-to for summer! Have a pitcher ready for friends on a warm day. This Triple Berry Lemonade is really refreshing, too.
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Lemon Poke Cake with Blueberries
Ingredients
Lemon cake ingredients
- 1 box lemon cake mix
- 1 3.4 oz pkg lemon instant pudding
- 1 C sour cream
- 3/4 C water
- 3/4 C Canola oil
- 4 large eggs
- 1- 8 oz container of Cool Whip
Blueberry Jam Ingredients
- 3 C fresh blueberries
- 1/2 C sugar
- 1 tbsp lemon zest
- 1/2 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 1/2 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
Nutrition
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