Description
This Blueberry Lemon Poke Cake is a delightful and moist dessert featuring a zesty lemon cake base infused with fresh blueberries and topped with lemon curd and whipped topping. Perfectly balanced between sweet and tangy, this cake combines the bright flavors of lemon zest and juice with bursts of juicy blueberries, making it an ideal treat for any occasion.
Ingredients
Scale
Cake
- 1 box lemon cake mix
- Ingredients called for on the box (typically water, eggs, and oil as per cake mix instructions)
Blueberry Filling
- 1½ cups blueberries (fresh or frozen)
- ¼ cup sugar
- 2 tsp corn starch
- 1 tbsp lemon juice (from 1 large lemon)
Lemon & Topping
- 1 tsp lemon zest (from 1 large lemon)
- ½ tsp vanilla extract
- ½ cup jarred lemon curd
- 1 (8 oz) container whipped topping (Cool Whip)
Instructions
- Prepare the Cake Batter: Preheat your oven as per the lemon cake mix box instructions. Prepare the lemon cake batter according to the package directions using the required water, eggs, and oil.
- Bake the Cake: Pour the batter into a greased 9×13-inch baking pan. Bake the cake for approximately 40 minutes or until a toothpick inserted in the center comes out clean.
- Make the Blueberry Filling: While the cake bakes, combine the blueberries, sugar, lemon juice, and corn starch in a small saucepan over medium heat. Cook, stirring frequently until the mixture thickens and the blueberries have softened, about 5-7 minutes. Remove from heat and stir in the lemon zest and vanilla extract. Allow to cool slightly.
- Poke the Cake: Once the cake is baked and slightly cooled (still warm), use the handle of a wooden spoon or a skewer to poke holes evenly all over the cake surface.
- Add the Blueberry Mixture: Spoon the warm blueberry filling evenly over the poked cake, allowing it to sink into the holes for maximum flavor infusion.
- Chill the Cake: Refrigerate the cake for at least 1 hour to let the blueberry filling set and flavors meld.
- Top with Lemon Curd and Whipped Topping: Spread the jarred lemon curd evenly over the chilled cake, then gently spread the whipped topping on top, creating an even layer.
- Serve: Slice into 15 pieces and serve chilled for a refreshing and flavorful dessert.
Notes
- If using frozen blueberries, do not thaw before cooking the filling; cooking directly from frozen works best.
- Adjust sugar in the blueberry filling based on the sweetness of your berries.
- For a brighter lemon flavor, zest the lemon before juicing.
- Ensure to poke holes immediately after baking while the cake is still warm for best absorption.
- Store leftovers covered in the refrigerator for up to 3 days.
