Description
This Blueberry Lemon Poke Cake is a delightful and refreshing dessert combining zesty lemon flavor with juicy blueberries. It features a moist lemon cake base infused with fresh lemon zest and juice, blueberry filling thickened with cornstarch, and a creamy lemon curd-topped whipped topping for the perfect balance of tart and sweet.
Ingredients
Scale
Cake Base
- 1 box lemon cake mix
- Ingredients required for the cake mix (usually water, eggs, and oil) as per box instructions
Blueberry Filling
- 1½ cups blueberries (fresh or frozen)
- 1 tbsp lemon juice (from 1 large lemon)
- 1 tsp lemon zest (from 1 large lemon)
- ¼ cup sugar
- 2 tsp corn starch
Finishing Touches
- ½ tsp vanilla extract
- ½ cup jarred lemon curd
- 1 8 oz. container whipped topping (such as Cool Whip)
Instructions
- Prepare the Cake: Preheat the oven according to the lemon cake mix box instructions. Mix the lemon cake batter using the cake mix and additional required ingredients (water, eggs, oil) following the package directions. Pour the batter evenly into a greased 9×13 inch baking pan.
- Bake the Cake: Bake in the preheated oven for about 40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let it cool completely in the pan on a cooling rack.
- Make Blueberry Filling: In a small saucepan, combine the blueberries, sugar, lemon juice, lemon zest, cornstarch, and vanilla extract. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries have softened, about 5-7 minutes. Allow it to cool slightly.
- poke the Cake: Using the end of a wooden spoon or a skewer, poke evenly spaced holes all over the cooled cake surface to create pockets for the blueberry filling.
- Fill the Cake: Spoon the warm blueberry filling evenly over the top of the cake, allowing it to seep into the holes and coat the surface.
- Top with Lemon Curd and Whipped Topping: Dollop the lemon curd over the blueberry filling and spread it gently. Finally, spread the whipped topping evenly over the entire cake.
- Chill and Serve: Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the topping to set. Slice into 15 servings and enjoy a refreshing treat.
Notes
- Fresh or frozen blueberries both work well for this recipe; if using frozen, thaw and drain excess liquid before cooking.
- Ensure the cake is fully cooled before poking holes to prevent it from crumbling.
- Use good-quality lemon curd for the best flavor balance.
- This cake is best served chilled but can be stored covered in the refrigerator for up to 3 days.
