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Blueberry Lemon Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 26 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Blueberry Lemon Poke Cake is a delightful and easy-to-make dessert featuring a moist lemon cake base poked with holes and filled with blueberry preserves. Topped with creamy lemon pudding and whipped topping, then garnished with fresh blueberries and lemon zest, it’s a perfect summery treat that’s bright, flavorful, and sure to impress at any gathering.

Ingredients

Scale

Cake Ingredients

  • 1 box lemon cake mix (plus ingredients listed on the box: usually eggs, oil, and water)

Blueberry Filling

  • 1 cup blueberry preserves or blueberry pie filling

Lemon Pudding Topping

  • 1 (3.4 oz) box instant lemon pudding mix
  • 2 cups cold milk

Final Toppings

  • 1 (8 oz) container whipped topping (thawed)
  • 1 cup fresh blueberries (for garnish)
  • 1 tablespoon lemon zest (for garnish)

Instructions

  1. Prepare and Bake the Cake: Prepare and bake the lemon cake according to the package directions in a 9×13-inch pan. Once baked, allow the cake to cool for 15–20 minutes to ensure it sets for the next steps.
  2. Poke Holes in Cake: Using the handle of a wooden spoon or a straw, poke holes all over the surface of the cooled cake carefully to enable the blueberry preserves to seep into the cake.
  3. Apply Blueberry Preserves: Warm the blueberry preserves slightly in the microwave until pourable. Then spoon or pour the preserves evenly over the cake surface, allowing the fruit to fill the holes and infuse the cake with blueberry flavor.
  4. Prepare Lemon Pudding: In a medium bowl, whisk together the instant lemon pudding mix and cold milk for about 2 minutes until the mixture thickens to a pudding consistency.
  5. Spread Pudding Layer: Evenly spread the prepared lemon pudding over the blueberry layer on the cake, creating a smooth, creamy topping.
  6. Add Whipped Topping: Top the pudding layer with the thawed whipped topping, gently spreading it across the entire cake to cover.
  7. Chill the Cake: Refrigerate the assembled cake for at least 2 hours, or until fully chilled and set, to allow the flavors to meld and the layers to firm up.
  8. Garnish and Serve: Before serving, garnish the cake with fresh blueberries and lemon zest for added color, texture, and brightness.

Notes

  • For extra flavor and texture, add a layer of crushed vanilla wafers or graham crackers on top of the pudding before adding the whipped topping.
  • Store the cake covered in the refrigerator for up to 4 days to maintain freshness.

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Find it online: https://kellyedylene.com/blueberry-lemon-poke-cake-recipe/