Go Back
+ servings
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.
Print Recipe
0 from 0 votes

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.
Prep Time30 mins
Course: Dessert
Cuisine: American
Keyword: lemon poke cake, cake, dessert, easy dessert
Servings: 10
Calories: 380kcal


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 tbsp lemon zest
  • ½  lemon juiced
  • 1 squeeze bottle


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!


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


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