Description
This Blueberry Lemon Poke Cake is a delightful summer dessert combining tangy lemon cake with sweet blueberry preserves and a creamy lemon pudding topping. The moist cake is filled with blueberry goodness and topped with fresh berries and whipped cream, making it perfect for potlucks and gatherings.
Ingredients
Scale
For the Cake
- 1 box lemon cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
- 1 cup blueberry preserves or blueberry pie filling
- 1 tablespoon lemon juice
For the Topping
- 1 (8 oz) container whipped topping (thawed)
- 1 (3.4 oz) box instant lemon pudding mix
- 1 cup cold milk
- 1 cup fresh blueberries
- 1 teaspoon lemon zest (optional for garnish)
Instructions
- Prepare and Bake the Cake: Preheat the oven to 350°F and prepare a 9×13-inch baking dish by greasing it or lining with parchment paper. Prepare and bake the lemon cake mix according to package directions. Once baked, remove from the oven and let cool for 10 minutes.
- Poke the Cake and Add Blueberry Filling: Use the handle of a wooden spoon to poke holes all over the surface of the cake. In a small bowl, mix the blueberry preserves with lemon juice to loosen it slightly, then spoon or pour over the cake, spreading it into the holes. Let cool completely.
- Make the Lemon Pudding Topping: In another bowl, whisk the instant lemon pudding mix with cold milk for 2 minutes until it thickens. Gently fold in the whipped topping until smooth and fluffy. Spread the mixture evenly over the cooled cake.
- Decorate and Chill: Top the cake with fresh blueberries and a sprinkle of lemon zest if desired. Chill in the refrigerator for at least 2 hours before serving for best flavor and texture.
Notes
- You can use homemade lemon cake if preferred.
- For extra lemon flavor, brush the cake with lemon syrup before adding the blueberry layer.
- Store leftovers covered in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
