Description
This Blueberry Lemon Poke Cake combines a zesty lemon cake base with juicy blueberries and a luscious lemon curd topping. The poke cake technique ensures the flavors seep deeply into the cake, creating a moist, flavorful dessert perfect for spring or summer gatherings.
Ingredients
Scale
Cake
- 1 box lemon cake mix
- Ingredients called for on the box (typically water, eggs, and oil, amounts as directed)
Blueberry Sauce
- 1½ cups blueberries (fresh or frozen)
- 1 large lemon (zest approx. 1 tsp and juice approx. 1 tbsp)
- ¼ cup sugar
- 2 tsp corn starch
- ½ tsp vanilla extract
Topping
- ½ cup jarred lemon curd
- 1 8 oz. container whipped topping (Cool Whip)
Instructions
- Prepare the Cake: Preheat your oven according to the lemon cake mix box instructions. Prepare the cake batter with the cake mix and additional ingredients specified on the box, typically water, eggs, and oil. Pour the batter evenly into a greased 9×13 inch baking pan.
- Bake the Cake: Bake the cake as directed on the box, usually about 30-35 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool slightly for 10 minutes.
- Poke the Cake: Using the handle of a wooden spoon or a skewer, poke holes all over the top of the warm cake, about 1 inch apart. This allows the blueberry lemon sauce to penetrate the cake.
- Make the Blueberry Lemon Sauce: In a small saucepan, combine the blueberries, lemon zest, lemon juice, sugar, corn starch, and vanilla extract. Cook over medium heat while stirring frequently until the mixture thickens and the blueberries break down slightly, about 5-7 minutes. Remove from heat and let cool slightly.
- Pour the Sauce Over Cake: Spoon the warm blueberry lemon sauce evenly over the entire surface of the poked cake, allowing the sauce to soak into the holes.
- Chill the Cake: Place the cake in the refrigerator for at least 30 minutes to allow the sauce to set and the flavors to meld.
- Add the Lemon Curd and Whipped Topping: Spread the jarred lemon curd evenly over the chilled cake. Top with whipped topping, spreading smoothly to cover the entire cake.
- Final Chill: Refrigerate the cake for another 15-30 minutes before serving to let the topping set.
- Serve: Cut into 15 pieces and serve chilled. Enjoy the refreshing blueberry and lemon flavors in every bite!
Notes
- This cake is best served chilled and consumed within 2 days for optimal freshness.
- Fresh or frozen blueberries can be used interchangeably in the sauce.
- For a dairy-free version, substitute whipped topping with coconut whipped cream.
- Adjust sugar in the sauce based on the sweetness of your blueberries.
- Ensure to use lemon curd that is refrigerated and well stirred for easy spreading.
- To add texture, garnish with fresh lemon zest or extra blueberries before serving.
