Irresistible Lemon-Blueberry Poke Cake for Easy Spring Delights
This Lemon-Blueberry Poke Cake is a delightful blend of tangy lemons and sweet blueberries, perfect for spring gatherings.
Equipment
- 13x9-inch baking dish
- - Medium saucepan
- - Mixing bowl
Ingredients
For the Cake
- 1 can Cooking Spray Prevents sticking during baking; consider using parchment paper for added assurance.
- 1 box (13.25 oz) Vanilla Cake Mix Provides structure and flavor as the cake base.
- 2.5 cups Fresh or Frozen Blueberries Adds natural sweetness and texture.
- 1/2 of a lemon Juice Introduces acidity and brightness to the sauce and frosting.
For the Blueberry Sauce
- 1 Tbsp Granulated Sugar Balances the tartness of lemon in the sauce.
For the Frosting
- 1/2 cup Store-bought Whipped Topping Offers lightness and creaminess.
- 2 pkg (8 oz) Cream Cheese, softened Essential for rich frosting.
- 1 cup Unsalted Butter, softened Enhances the texture and flavor.
- 2.25 cups Confectioners' Sugar Sweetens the frosting.
- 1 lemon Lemon Zest Elevates the lemon flavor.
- 1 tsp Vanilla Extract Adds depth of flavor.
For Garnish
- Fresh Blueberries Enhance the blueberry flavor.
Instructions
How to Make Lemon-Blueberry Poke Cake
- Preheat your oven to 350°F (175°C) and generously grease a 13x9-inch baking dish with cooking spray. Mix the vanilla cake according to the package directions, incorporating the juice and zest of half a lemon. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- In a medium saucepan, combine the blueberries, granulated sugar, and lemon juice. Cook over medium heat, mashing some blueberries as they cook, until the mixture thickens. Set it aside to cool completely.
- Allow the cake to cool in the pan for about 10-15 minutes. Using the handle of a wooden spoon, poke holes all over the surface of the cake.
- Pour the cooled blueberry sauce evenly over the poked cake, letting it absorb for at least 30 minutes.
- In a large mixing bowl, beat together the softened cream cheese and butter until creamy. Gradually add the confectioners' sugar, lemon zest, lemon juice, and vanilla extract, mixing until light and fluffy.
- Spread an even layer of the cream cheese frosting over the top of the cake. Garnish with fresh blueberries and additional lemon zest.
- Refrigerate the cake for a few hours or serve immediately. Store leftovers in an airtight container in the fridge.
Notes
Optional: Serve chilled with a dollop of whipped topping for extra creaminess. Use fresh ingredients for enhanced flavor.