This lemon blueberry poke cake has the perfect for spring! It is made with white cake, blueberry puree, and topped with frosting that offers just the right amount of lemon!
This cake is easy to prepare and combines cake mix with fresh ingredients, making it a great dessert for any occasion without spending hours in the kitchen. You can definitely use your own homemade cake recipe, but I opted for a store bought cake mix for a quick dessert.
You’ll basically prepare the cake mix, add some lemon zest and let the cake bake in the oven. Then, you’ll make the blueberry puree while the cake bakes.
The blueberry puree is super simple to prepare in a food processor. If you don’t have one, combining all of the ingredients in a blender will absolutely do the trick.
Once the cake is done baking, you’ll poke holes all over the cake and pour the puree to cover the cake. You’ll let the cake chill in the fridge so it can soak up the puree.
Finally, you’ll whip up the frosting while the cake chills, and voila!
Lemon Blueberry Poke Cake
Lemon Blueberry Cake
- 1 box white cake mix
- additional ingredients to prepare cake per cake mix instructions
- 4 teaspoon lemon zest (from 3 lemons)
- 1 pint blueberries (optional, reserve some for garnishing)
- 2 teaspoons sugar
- 2 tablespoons water
- 1/2 cup sweetened condensed milk
- 1/2 cup fresh squeezed lemon juice
- 1 1/4 cup salted butter, room temperature
- 5 cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1 1/2 teaspoons vanilla extract
- Lemon slices for garnishing
- Lemon zest for garnishing
- Preheat oven to 350 degrees. Spray a 9×13 inch cake pan with baking spray.
- Add the cake mix and lemon zest to a large mixing bowl. Prepare the cake mix and bake as instructed.
- While the cake is baking, blend the blueberries, water, and sugar until smooth.
- Combine the lemon juice and sweetened condensed milk.
- When the cake is done baking, poke holes all over the cake with the end of a wooden spoon or straw.
- Pour the blueberry puree over the cake. Spread the mixture so that it evenly covers the cake to allow the puree to soak into the holes.
- Chill the cake in the refrigerator.
- In a large mixing bowl, whip the butter until it is smooth.
- Mix the powdered sugar with the butter until smooth, adding a small batch of powdered sugar at a time.
- Add the lemon juice and vanilla extract and mix the frosting until smooth.
- Spread the frosting over the cooled cake and top with blueberry, lemon slices, and lemon zest for garnishing.
- Keep the cake refrigerated until ready to serve.
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