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
Scale
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
