The Blueberry Lemon Poke Cake Recipe is a celebration of bright citrus and summery berries, all tucked into a moist, ultra-fluffy sheet cake that’s practically made for sharing. Sweet-tart blueberry filling soaks into tender lemon cake, giving every bite a beautiful marbled look and burst of juicy flavor. Silky lemon pudding and a cloud of whipped topping gild the lily, making this the kind of dessert that leaves people asking for seconds (and for the recipe!). Whether you want a showstopper for your next picnic or an easy treat to perk up a weeknight, this Blueberry Lemon Poke Cake Recipe is a joyful, make-ahead masterpiece.
Ingredients You’ll Need
The ingredients for this Blueberry Lemon Poke Cake Recipe are pleasingly simple, but each plays an essential part in creating a dynamic mix of zesty, creamy, and fruity layers. Trust me, you don’t need any fancy pantry staples – just a handful of tried-and-true items that transform into something magical.
- Lemon cake mix: The base of the cake, bringing a lively, citrusy flavor and that signature sunny yellow crumb. Use the eggs, oil, and water called for on the box.
- Instant lemon pudding mix (3.4 oz): Adds an extra punch of lemony creaminess and the light pudding layer that everyone loves.
- Cold milk: Essential for mixing up the pudding – real milk gives best flavor and structure, so don’t swap in water here!
- Blueberry pie filling: The sweet, jammy ribbons of blueberry create pockets of summery juiciness in each piece. Use extra for topping if you’d like more blueberry goodness.
- Whipped topping (thawed): Delivers a lusciously light finish that makes every bite cloud-like and refreshing.
- Fresh blueberries and lemon zest (optional): For incredible color and a burst of fresh flavor as a finishing touch.
How to Make Blueberry Lemon Poke Cake Recipe
Step 1: Bake the Lemon Cake
Start by preheating your oven to 350°F. Prepare the lemon cake mix according to the instructions on the box, which usually means combining eggs, oil, and water, then mixing until smooth. Pour that glossy batter into a greased 9×13-inch baking dish. Bake for 25–30 minutes or until a toothpick or skewer comes out clean. The lemony aroma that fills the kitchen is an instant mood-lifter!
Step 2: Poke and Fill with Blueberry
Once your cake has cooled for about 15 minutes, grab the handle of a wooden spoon or a wide straw. Carefully poke holes all over the cake – don’t worry about perfection, just make sure the holes go almost to the bottom. If your blueberry pie filling feels thick, warm it gently so you can spoon or pipe it into each hole. Don’t skimp! Press in enough filling so that every slice gets that signature blueberry streak.
Step 3: Make and Spread Lemon Pudding
In a bowl, whisk together the instant lemon pudding mix and cold milk for about 2 minutes, just until it thickens. This step is wonderfully easy but makes the Blueberry Lemon Poke Cake Recipe extra luxurious. Dollop and carefully spread the creamy pudding over the filled cake, sealing in all those fruity pockets.
Step 4: Chill the Cake
Patience pays off here! Pop the cake in the refrigerator for at least 1 hour. This allows the pudding to set and the blueberry filling to soak into the cake, creating that famous poke cake texture that’s moist and loaded with flavor in every bite.
Step 5: Top and Garnish
Once the cake is chilled, spread the whipped topping gently over the pudding layer. For an extra touch, scatter fresh blueberries and a sprinkle of lemon zest on top. Not only does this make the cake look bakery-beautiful, but it also adds fresh pop and a scent that’s downright irresistible.
How to Serve Blueberry Lemon Poke Cake Recipe
Garnishes
There’s nothing like a finishing flourish to make your poke cake feel special. Try dollops of extra blueberry pie filling, a scattering of fresh blueberries, or a tangle of lemon zest. These simple additions bring a fresh, aromatic edge that balances the sweetness and gives that “wow” presentation.
Side Dishes
This cake shines at any gathering, so pair it with light, summery sides. Think chilled lemonade, fresh fruit salad, or even a scoop of lemon sorbet. For something heartier, offer after a picnic spread with grilled chicken and green salad – its brightness is the perfect finale.
Creative Ways to Present
Take the Blueberry Lemon Poke Cake Recipe to new heights by cutting it into small squares for bite-sized treats at brunch, or serve parfait-style in clear glasses with extra layers of whipped topping and berries. For parties, decorate with edible flowers or mint sprigs – guests will be delighted before they even take a bite!
Make Ahead and Storage
Storing Leftovers
Leftover Blueberry Lemon Poke Cake Recipe slices store beautifully in the refrigerator. Simply cover the baking dish with plastic wrap or transfer pieces to an airtight container. It’ll stay fresh, moist, and flavorful for up to 4 days – making it ideal for prep-ahead desserts.
Freezing
If you’d like to freeze it, do so before adding the whipped topping. Wrap the cake (and pudding layer) tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and add the whipped topping and garnishes just before serving for best texture.
Reheating
There’s no need to reheat this cake! The Blueberry Lemon Poke Cake Recipe is meant to be served chilled, so just remove it from the fridge in time for dessert. If you’ve frozen the cake, be sure it’s fully thawed before topping and serving – no microwave required.
FAQs
Can I use homemade blueberry pie filling?
Absolutely! Homemade blueberry compote or cooked fresh blueberries with a bit of sugar work beautifully. Just let it cool a bit before spooning into the holes, and enjoy a delicious twist on the classic Blueberry Lemon Poke Cake Recipe.
Can I make this cake in advance?
Yes! In fact, the flavors get even better after a rest in the refrigerator. Prepare the entire cake through the whipped topping layer a day in advance, then garnish with fresh berries and zest right before serving.
What can I use instead of whipped topping?
Freshly whipped cream (sweetened to your liking) is a lovely substitute for the tubbed whipped topping, giving the cake a more homemade vibe. Just be aware that whipped cream may not hold up quite as long if you’re storing leftovers.
Is there a gluten-free version of the Blueberry Lemon Poke Cake Recipe?
Definitely! Simply use your favorite gluten-free lemon cake mix, making sure any pudding and pie filling are gluten-free as well. The rest of the method remains exactly the same, so everyone can enjoy a slice.
How can I make the cake extra lemony?
For a bigger citrus punch, add a squeeze of fresh lemon juice or a sprinkle of zest into the pudding or whipped topping. Lemon extract in the cake batter is another quick trick for intensifying that tart, sunny flavor.
Final Thoughts
If you love low-effort recipes that deliver big, fresh flavor, you simply have to try this Blueberry Lemon Poke Cake Recipe. Each step is easy, but the results taste like pure sunshine on a plate! Whip it up for your next get-together and watch smiles blossom with every forkful.
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Blueberry Lemon Poke Cake Recipe
- Total Time: 1 hour 45 minutes (including chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of zesty lemon and sweet blueberries with this Blueberry Lemon Poke Cake. A light and refreshing dessert that’s perfect for any occasion.
Ingredients
Cake:
- 1 box lemon cake mix (plus ingredients listed on the box – usually eggs, oil, and water)
Filling:
- 1 box (3.4 oz) instant lemon pudding mix
- 2 cups cold milk
- 1 cup blueberry pie filling (plus more for topping)
Topping:
- 1 tub (8 oz) whipped topping (thawed)
- fresh blueberries and lemon zest for garnish (optional)
Instructions
- Prepare Cake: Preheat oven to 350°F. Prepare lemon cake mix as per package directions. Bake in a greased 9×13-inch baking dish for 25–30 minutes. Cool for 15 minutes.
- Poke Holes: Use a wooden spoon handle to poke holes all over the cake. Fill holes with warmed blueberry pie filling.
- Make Pudding Layer: Whisk lemon pudding mix and cold milk until thickened. Spread over the cake. Refrigerate for 1 hour.
- Add Topping: Spread whipped topping over the chilled cake. Garnish with blueberries and lemon zest. Refrigerate until serving.
Notes
- Substitute homemade blueberry compote or fresh cooked blueberries with sugar for the pie filling.
- Enhance tanginess with a squeeze of fresh lemon juice in the pudding or topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28 g
- Sodium: 340 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
