Description
A delightful dessert combining the zesty flavor of lemons with sweet blueberries, this poke cake is moist and refreshing, perfect for any gathering.
Ingredients
Scale
- Cooking spray (for pan)
- 1 box vanilla cake mix (plus ingredients called for on box)
- 2 1/2 cups blueberries
- Juice of 1/2 lemon
- 1 tbsp granulated sugar
- 1/2 cup whipped topping
- 1 cup (2 sticks) butter, softened
- 2 (8-oz.) blocks cream cheese, softened
- 2 1/4 cups powdered sugar
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1 tsp pure vanilla extract
- Blueberries, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a 9”-x-13” pan with parchment paper and grease it with cooking spray.
- Bake the vanilla cake mix according to the package instructions and let the cake cool completely.
- In a small saucepan over medium heat, combine the blueberries, lemon juice, and sugar. Simmer until thickened, about 5 to 7 minutes. Remove from heat and let cool for 15 minutes.
- Fold in the whipped topping into the cooled blueberry mixture.
- In a large bowl, beat the softened butter and cream cheese until creamy. Add powdered sugar, lemon zest, lemon juice, and vanilla extract; beat until smooth and fluffy.
- Poke holes all over the cooled cake with a wooden spoon. Pour the blueberry mixture over the top, spreading it evenly.
- Spread the cream cheese frosting on top of the cake and garnish with additional blueberries.
- Serve chilled or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
Keywords: cake, dessert, poke cake, lemon, blueberry