Description

This Blueberry Lemon Poke Cake is a moist and zesty dessert that combines the sweet tang of lemon with the rich flavors of blueberries. Topped with a creamy whipped lemon topping, this cake is perfect for any occasion—whether it’s a summer gathering or cozy family dinner. The combination of luscious blueberry lemon sauce and fluffy whipped lemon curd topping makes every bite irresistible.

Ingredients

Units Scale

Lemon Cake

1 box lemon cake mix
Additional ingredients called for on the box (typically water, eggs, and oil)

Lemon Blueberry Sauce

1 1/2 cups blueberries (fresh or frozen)
1 large lemon (zest and juice; approx. 1 tsp of zest and 1 tbsp of juice)
1/4 cup sugar
2 tsp corn starch

Pinch of salt

1/2 tsp vanilla extract

Topping

1/2 cup jarred lemon curd
1 8 oz. container whipped topping (Cool Whip)

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Instructions

Prepare the Lemon Cake
Preheat your oven according to the directions on the lemon cake mix box. Prepare the lemon cake batter as instructed on the box and bake in a 9×13-inch baking dish until done. Remove from the oven and let the cake cool for 5 minutes.
Make the Blueberry Lemon Sauce
In a medium saucepan, combine blueberries, lemon zest, lemon juice, sugar, cornstarch, and a pinch of salt. Cook over medium heat, stirring occasionally, until the mixture thickens and starts to bubble. This will take about 6-7 minutes for fresh blueberries or around 12 minutes for frozen ones. Once thickened, remove the saucepan from heat and stir in the vanilla extract. Set the sauce aside to cool slightly.
Poke the Cake and Add the Sauce
After the cake has cooled for 5 minutes, use the handle of a wooden spoon to poke holes into the cake, about 1 inch apart. While the cake is still warm, drizzle the prepared blueberry lemon sauce over the top. Spread the sauce evenly, ensuring some of it seeps into the holes. Let the cake cool completely, about 1 hour.
Prepare the Whipped Lemon Topping
In a medium bowl, combine the lemon curd with ½ cup of the whipped topping. Whisk together until smooth. Add another ½ cup of the whipped topping and whisk until smooth again. Finally, add the remaining whipped topping and gently fold it into the lemon mixture until fully combined. Spread the whipped lemon topping evenly over the cooled cake.
Chill and Serve
Place the cake in the refrigerator for at least 1 hour to set. Serve chilled. Store any leftovers in the refrigerator, covered.

Notes

Substitute fresh blueberries with frozen ones if needed, but note that cooking time for the sauce will slightly increase.
For an extra citrus kick, garnish the cake with fresh lemon slices or additional lemon zest.
For a richer flavor, make the lemon curd from scratch instead of using jarred lemon curd.
This cake tastes best when chilled for a few hours before serving as the flavors meld beautifully over time.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 21g
Sodium: 240mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 2g
Cholesterol: 25mg