Lemon Blueberry Poke Cake

Lemon Blueberry Poke Cake

There’s no way around the blueberry syrup. But we promise you it is 100% worth it. If you have some time, try to make it the day before!

Lemon Blueberry Poke Cake

Lemon Blueberry Poke Cake

YIELDS: 12 SERVINGS

PREP TIME: 0 HOURS 30 MINS

TOTAL TIME: 1 HOUR 30 MINS

INGREDIENTS

FOR THE CAKE AND FILLING

  • Cooking spray, for pan
  • 1 box vanilla cake mix, plus ingredients called for on box
  • 2 1/2 c. blueberries
  • Juice of 1/2 lemon
  • 1 tbsp. granulated sugar
  • 1/2 c. whipped topping

FOR THE FROSTING AND TOPPING

  • 1 c. (2 sticks) butter, softened
  • 2 (8-oz.) blocks cream cheese, softened
  • 2 1/4 c. powdered sugar
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 1 tsp. pure vanilla extract
  • Blueberries, for garnish

DIRECTIONS

  1. Preheat oven to 350°. Line a 9”-x-13” pan with parchment paper and grease with cooking spray. Bake cake according to package instructions. Let cool completely.
  2. Make blueberry sauce: In a small saucepan over medium heat, combine blueberries, lemon juice, and sugar. Bring to a simmer and cook until thick and jammy, 5 to 7 minutes. Remove from heat and pour into a medium bowl.
  3. Let cool for 15 minutes, then fold in whipped topping.
  4. Make frosting: In a large bowl using a hand mixer, beat butter and cream cheese. Add powdered sugar, lemon zest and juice, and vanilla and beat until smooth and fluffy.
  5. Using the back of a wooden spoon, poke holes all over cooled cake then pour blueberry mixture on top. Spread frosting on top then garnish cake with more blueberries.

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Lemon Blueberry Poke Cake

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