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.