Lemon Blueberry Poke Cake
This Lemon Blueberry Poke Cake is the ultimate summer dessert. With homemade blueberry sauce and whipped cream on top, this dessert is perfect for any occasion!
- Prep time
- 20 min
- Cook time
- 50 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pack lemon cake mix (Plus the ingredients listed on the back)
- 2 cups frozen or fresh blueberries
- Zest and juice of one lemon
- 1/4 cup water
- 2 tbsp sugar
- 2 tbsp corn starch
- Whipped cream / Cool Whip
Instructions
- 1
Preheat the oven to 350F.
- 2
Bake the lemon cake according to the package instructions in a 9X13 pan.
- 3
While the cake is in the oven, make the sauce:
- 4
Mix all the ingredients in a sauce pan, bring to boil and simmer for 5-8 minutes until thickens but thin enough to pour. If desired, mash the berries a bit using a potato masher.
- 5
Once the cake is ready, let it cool for 10 minutes. Then using a straw or the end of a wooden spoon, poke holes in the cake. don't poke the holes all the way down.
- 6
Pour the sauce all over the cake and cool in the fridge for one hour.
- 7
Spread Cool Whip/whipped cream on the cake and cool in the fridge overnight.
- 8
Serve cold.