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Yields:
12 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 30 mins
Cal/Serv:
529
Poke cakes are one of our favorite easy desserts no matter the season, but when the weather starts to warm up, we turn to one of our most beloved dessert combinations: lemon blueberry. In this recipe, our tender cake is made from a box vanilla cake mix and is upgraded with a homemade blueberry sauce, cream cheese frosting, and a blueberry topping. It's easy to create and is the perfect spring dessert to serve a crowd in a pinch.
The cake:
A standard box of vanilla cake mix is called for here, but if you have the time and want to go all out, you should give our homemade vanilla cake a try. Just make sure you use a 13" x 9" baking dish instead of the 2 round pans we call for.
The blueberries:
We love this blueberry version, but depending on the fruit in season, feel free to switch it up (strawberry crunch poke cake, anyone?). Fresh or frozen can be used for the blueberry sauce, but you need to track down some beautiful fresh ones for garnishing.
The lemon:
You'll need zest for the frosting, but be sure to hold on to the lemon to juice it for both the sauce and the frosting. You may want to have some more on hand so you can adjust to your taste. In our opinion, the more lemon, the better!
Storage:
If you have any leftovers, store them in an airtight container in the refrigerator for 3 to 4 days.
Made this? Let us know how it went in the comment section below!
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Ingredients
Cake & Filling
Cooking spray
- 1
(13.25-oz.) box vanilla cake mix, plus ingredients called for on box
- 2 1/2 cups
fresh or frozen blueberries
Juice of 1/2 lemon
- 1 Tbsp.
granulated sugar
- 1/2 cup
store-bought whipped topping
Frosting & Topping
- 2
(8-oz.) pkg. cream cheese, softened
- 1 cup
(2 sticks) unsalted butter, softened
- 2 1/4 cups
(260 g.) confectioners' sugar
Zest of 1 lemon, plus more for serving
Juice of 1/2 lemon
- 1 tsp.
pure vanilla extract
Fresh blueberries, for garnish
Directions
Cake & Filling
- Step 1Arrange a rack in center of oven; preheat to 350°. Line a 13" x 9" baking dish with parchment. Grease parchment with cooking spray.
- Step 2In a large bowl, prepare cake mix according to package instructions. Transfer to prepared baking dish.
- Step 3Bake cake according to package instructions. Let cool.
- Step 4In a small saucepan over medium heat, bring blueberries, lemon juice, and granulated sugar to a simmer and cook, stirring, until thick and jammy, 5 to 7 minutes. Pour into a medium bowl.
- Step 5Let cool 15 minutes, then fold in whipped topping.
Frosting & Topping
- Step 1In a large bowl, using handheld mixer on medium-high speed, beat cream cheese and butter until light and fluffy. Add confectioners' sugar, lemon zest and juice, and vanilla and beat until combined.
- Step 2Using the back of a wooden spoon, poke holes all over cooled cake. Pour blueberry mixture on top.
- Step 3Spread frosting over top of cake. Garnish with more blueberries and lemon zest.
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