Description
A delightful dessert combining the zesty flavor of lemons with sweet blueberries, creating a refreshing and moist poke cake perfect for gatherings.
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. Let the cake cool completely.
- In a small saucepan over medium heat, combine the blueberries, lemon juice, and sugar. Bring to a simmer and cook until thickened, about 5 to 7 minutes. Remove from heat and let it cool for 15 minutes, then fold in the whipped topping.
- In a large bowl, beat the softened butter and cream cheese with a mixer until creamy. Add powdered sugar, lemon zest, lemon juice, and vanilla extract. Continue beating until smooth and fluffy.
- Using a wooden spoon, poke holes all over the cooled cake. 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. Enjoy!
Notes
Make sure your butter and cream cheese are at room temperature for easier mixing. You can use fresh or frozen blueberries. Toss blueberries in a little flour to prevent sinking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: lemon blueberry cake, poke cake, dessert recipe, easy cake recipe, summer dessert