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.
We love this blueberry version, but depending on the fruit in season, feel free to switch it up (strawberry crunch poke cake, anyone?). If you have any leftovers, store them in an airtight container in the fridge for 3-4 days.
Ingredients
For the cake and filling
- Cooking spray, for pan
- 1box vanilla cake mix, plus ingredients called for on box
- 2 1/2 c.blueberries
- Juice of 1/2 lemon
- 1 tbsp.granulated sugar
- 1/2 c.whipped topping
For the frosting and topping
- 1 c.(2 sticks) butter, softened
- 2(8-oz.) blocks cream cheese, softened
- 2 1/4 c.powdered sugar
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1 tsp.pure vanilla extract
- Blueberries, for garnish
Directions
-
- Step 1
Preheat oven to 350°. Line a 9”-x-13” pan with parchment paper and grease with cooking spray. Bake cake according to package instructions. Let cool completely.
- Step 2Make blueberry sauce: In a small saucepan over medium heat, combine blueberries, lemon juice, and sugar. Bring to a simmer and cook until thick and jammy, 5 to 7 minutes. Remove from heat and pour into a medium bowl.
- Step 3Let cool for 15 minutes, then fold in whipped topping.
- Step 4 Make frosting: In a large bowl using a hand mixer, beat butter and cream cheese. Add powdered sugar, lemon zest and juice, and vanilla and beat until smooth and fluffy.
- Step 5 Using the back of a wooden spoon, poke holes all over cooled cake then pour blueberry mixture on top. Spread frosting on top then garnish cake with more blueberries.
- Step 1
