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!
Servings: 10 servings
Calories: 300kcal
Ingredients
- 1 pack lemon cake mix Plus the ingredients listed on the back
Blueberry lemon sauce:
- 2 cups frozen or fresh blueberries
- Zest and juice of one lemon
- ¼ cup water
- 2 tablespoon sugar
- 2 tablespoon corn starch
Top:
- Whipped cream / Cool Whip
Instructions
- Preheat the oven to 350F.
- Bake the lemon cake according to the package instructions in a 9X13 pan.
While the cake is in the oven, make the sauce:
- 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.
- 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.
- Pour the sauce all over the cake and cool in the fridge for one hour.
- Spread Cool Whip/whipped cream on the cake and cool in the fridge overnight.
- Serve cold.
Video
Nutrition
Calories: 300kcal