If there’s one dessert that screams sunshine and sweet memories, it’s this Lemon Blueberry Poke Cake. Light, vibrant, and bursting with tangy lemon and sweet blueberry flavor, it’s the kind of dessert that feels just right for a summer picnic, Easter brunch, or even a casual weekend gathering. And honestly? It’s one of those recipes you’ll find yourself making on repeat once you taste that first bite.
I first made this cake on a whim when I had a bunch of blueberries that needed using and a box of lemon cake mix staring at me from the pantry. I wanted something easy but a little bit “wow,” and that’s exactly what this poke cake delivers. Between the tender lemon cake, the homemade blueberry sauce that soaks into every bite, and that fluffy lemon curd whipped topping… let’s just say, it didn’t last more than a day in my fridge.
And the best part? You don’t need to be a pro baker to pull this one off. The base starts with a boxed mix, which makes the process super simple, but we’re adding enough from-scratch touches that it tastes totally homemade.
So let’s get right into it—because once you see how easy this Lemon Blueberry Poke Cake comes together, you’ll be preheating your oven in no time.
Ingredients You’ll Need
For the Cake:
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1 (15.25 oz) box lemon cake mix
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Ingredients to make the cake (typically eggs, oil, and water—check your box for exact amounts)
For the Blueberry Sauce:
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1 ½ cups blueberries (fresh or frozen)
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Zest and juice of 1 large lemon
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¼ cup granulated sugar
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2 teaspoons cornstarch
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1 pinch salt
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½ teaspoon vanilla extract
For the Topping:
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½ cup jarred lemon curd
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1 (8 oz) tub whipped topping (like Cool Whip), thawed
STEP 1: BAKE THE LEMON CAKE
Start off by preparing your lemon cake according to the directions on the box. You’ll likely be mixing the dry cake mix with water, eggs, and oil—just follow the package instructions for a 9×13-inch baking dish.
Once the batter is mixed and poured into your greased pan, bake the cake as directed. The lemon base is moist and flavorful, and it gives the perfect foundation for everything we’re about to add on top.
While your cake is baking and making your kitchen smell like a bakery (seriously, it’s hard not to sneak a bite), you’ll have time to whip up the blueberry sauce. And trust me, this homemade fruit layer is what makes this cake really stand out.
STEP 2: MAKE THE BLUEBERRY LEMON SAUCE
In a medium saucepan, combine your blueberries, lemon zest, lemon juice, sugar, cornstarch, and a pinch of salt. Give it all a good stir and bring the mixture to medium heat.
As it warms, the blueberries will begin to release their juices and the cornstarch will thicken the sauce. Stir occasionally and let it bubble gently until you get a thick, jammy consistency—that’s when you know it’s ready.
Once it’s thickened, remove it from the heat and stir in your vanilla extract. This little splash of vanilla softens the tartness and ties the whole flavor profile together. Set the sauce aside to cool slightly while your cake finishes baking.
STEP 3: POKE AND POUR
When your cake is done, pull it out of the oven and let it cool for about 5 minutes—just enough so you can handle it but it’s still nice and warm. Then, take the handle of a wooden spoon and poke holes all over the surface of the cake. Space them about an inch apart.
This is the magic of a poke cake—those holes are like flavor tunnels, letting your blueberry lemon sauce seep deep into every slice. Pour the slightly cooled sauce over the warm cake, using a spatula to spread it evenly and gently press it into the holes. You want that fruity goodness to soak into every bite.
Let the cake cool completely, about an hour. I know the waiting is hard, but it’s worth it!
Lemon Blueberry Poke Cake: A Bright & Bubbly Dessert for Any Occasion
Welcome back! If you’re reading this, your lemon cake is likely cooling off, full of sweet blueberry sauce and just waiting for the grand finale. In this part, we’re diving into that luscious lemon curd whipped topping that pulls the whole dessert together. It’s creamy, light, and gives just the right zing to balance out the sweetness of the berries.
This topping is a breeze to make, and once it’s spread over the cake, it transforms the whole thing into a beautiful, chilled dessert that’s both refreshing and satisfying. Whether you’re making this for a party or just because you felt like baking something special (no judgment—we’ve all been there), this step seals the deal.
Let’s jump back in.
STEP 4: MIX THE WHIPPED TOPPING
Once your cake is fully cooled—don’t rush this part—you can get started on the topping. In a large mixing bowl, combine ½ cup of lemon curd and the entire tub of thawed whipped topping.
Use a whisk or spatula to blend them together until the mixture is smooth and evenly combined. You want the lemon curd to be fully incorporated, so every bite of topping has that bright, citrusy flavor without being too heavy. It’s like sunshine in a spoon.
This topping adds a creamy, mousse-like finish to the cake that feels rich without being overly sweet or dense.
STEP 5: SPREAD THE TOPPING AND CHILL
Now, gently spread the lemon curd whipped topping over the cooled cake. Use a spatula to get a smooth, even layer across the top. Make sure to cover the entire surface, all the way to the edges, so every slice gets that silky finish.
Once that’s done, pop the whole cake into the refrigerator and let it chill for at least 1 hour. This step is important because it helps the flavors meld together, and the whipped topping sets up just enough to hold its shape when slicing.
If you have the time (and patience), letting the cake sit overnight in the fridge makes it even better. The blueberry sauce continues to soak into the cake, and the lemon topping becomes even more flavorful after a few hours.
Extra Tips for Success
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Fresh or Frozen Blueberries: You can use either for the sauce. If using frozen, there’s no need to thaw them first—just cook a few extra minutes to account for the extra moisture.
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Make Ahead: This cake is ideal for making a day ahead. The flavors deepen, and the texture becomes even more luscious after chilling overnight.
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Garnish Game: For a little extra flair, top the finished cake with a few fresh blueberries or a sprinkle of lemon zest right before serving. If you’re going fancy, a few mint leaves would be pretty too.
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Storage: Keep leftovers covered in the fridge. It holds up well for 3-4 days and doesn’t lose any of its flavor or texture.
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Don’t Skip the Poke: The holes are what allow the sauce to sink in and give that signature poke cake texture. Be generous with your pokes!
Lemon Blueberry Poke Cake: A Bright & Bubbly Dessert for Any Occasion
By now, your Lemon Blueberry Poke Cake should be chilling in the fridge—just soaking up all those bright, fruity flavors. It’s almost ready for that first dreamy slice, and if you’ve followed along so far, you’re in for a seriously refreshing treat.
Before we wrap things up, let’s take a moment to go over a few common questions. Whether you’re wondering about ingredient swaps, storage tips, or how to tweak this cake for a different occasion, I’ve got you covered.
Frequently Asked Questions
1. Can I use a different cake mix flavor?
Absolutely. While lemon cake mix adds that signature citrus base, you could also try white or yellow cake if you want something more neutral. Just know that you’ll lose a bit of that zesty lemon flavor, so consider adding a teaspoon of lemon extract to the batter.
2. What if I don’t have lemon curd?
If you can’t find lemon curd or prefer to skip it, you can mix lemon zest and a little lemon juice into the whipped topping for a lighter, less intense lemon flavor. It won’t be quite the same, but it’ll still be delicious.
3. Can I make this cake ahead of time?
Yes, and you probably should! This poke cake actually tastes even better the next day. Just be sure to store it covered in the fridge. It stays fresh and flavorful for up to 3–4 days.
4. Is it okay to use frozen blueberries for the sauce?
Definitely. Frozen blueberries work just as well as fresh. You might need to cook the sauce a minute or two longer since frozen berries release more liquid, but the flavor is just as good.
5. Can I freeze this cake?
You can freeze the cake base (with the blueberry sauce), but I recommend waiting to add the whipped topping until after you thaw it. The texture of the topping can change in the freezer, so it’s best to add fresh once you’re ready to serve.
6. How do I serve it for a crowd?
This cake slices beautifully once it’s chilled, so it’s great for potlucks and parties. You can even cut it into smaller squares and serve in cupcake liners for a fun, grab-and-go dessert.
7. What else can I garnish with?
A few simple garnishes go a long way—think extra blueberries, lemon zest, or even a light dusting of powdered sugar. If you want to go the extra mile, pipe a swirl of whipped cream on each slice for a pretty finish.
Final Thoughts
There’s something so satisfying about a dessert that looks impressive but is secretly easy to make. That’s exactly what you get with this Lemon Blueberry Poke Cake. The combo of tender lemon cake, juicy homemade blueberry sauce, and that whipped lemon curd topping hits all the right notes—bright, sweet, and just the right amount of tangy.
It’s a dessert that works for so many occasions: spring brunches, summer BBQs, birthdays, or even just a random Tuesday when you’re craving something fruity and fun. And with such simple ingredients (most of which you probably already have on hand), there’s no reason not to try it.
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Lemon Blueberry Poke Cake
Description
This Lemon Blueberry Poke Cake is a refreshing, vibrant dessert that combines the bright tang of lemon with the juicy sweetness of blueberries. A soft lemon cake is soaked with homemade blueberry-lemon sauce and topped with a silky lemon curd whipped topping, making it a perfect dessert for spring, summer, or any occasion that calls for a light and fruity treat.
Ingredients
For the cake:
15.25 ounce box lemon cake mix
Ingredients to make cake (as listed on box): eggs, oil, and water
For the blueberry sauce:
1 ½ cups blueberries, fresh or frozen
1 large lemon, zest and juice
¼ cup sugar
2 teaspoons cornstarch
1 pinch salt
½ teaspoon vanilla extract
For the topping:
½ cup jarred lemon curd
8 ounce tub whipped topping (Cool Whip), thawed
Instructions
Prepare the lemon cake according to package directions for a 9×13-inch baking dish and bake.
While the cake is baking, make the blueberry lemon sauce. In a medium saucepan, combine blueberries, lemon zest, lemon juice, sugar, cornstarch, and salt. Stir well and cook over medium heat, stirring occasionally, until the mixture thickens and starts to bubble. Remove from heat and stir in vanilla extract. Set aside to cool slightly.
Once the cake is out of the oven, let it cool for 5 minutes. Use the handle of a wooden spoon to poke holes across the surface of the cake, spacing them about an inch apart.
While the cake is still warm, pour the blueberry lemon sauce over the top. Spread it into an even layer, making sure the sauce and blueberries seep into the holes. Allow the cake to cool completely, about an hour.
In a large bowl, whisk together the lemon curd and whipped topping until smooth and fully blended. Spread this mixture evenly over the cooled cake.
Refrigerate the cake for at least 1 hour before serving.
Notes
or extra flair, garnish with additional blueberries or lemon zest before serving. The cake can be made a day ahead and stored covered in the refrigerator. It’s ideal served chilled, and the flavors become even more vibrant after sitting overnight.
