Lemon Blueberry Poke Cake
Author: Nikki
This recipe is easy, delicious and refreshing! The cake is infused with such a light and incredible flavor making each bite equally as tasty as the last!
  • 1 lemon cake mix
  • 1 small box lemon pudding
  • 1 cup sour cream
  • ¾ cup oil
  • ½ cup sugar
  • 4 eggs
  • 12 ounce whipped topping, such as cool whip thawed to room temperature
Blueberry Sauce
  • 1½ cups water
  • 1½ cups sugar
  • 3 Tablespoons cornstarch
  • 2 cups blueberries, fresh
  • 1 Tablespoon butter
  1. Preheat oven to 350 degrees F.
  2. In large mixing bowl combine all cake ingredients, (except for the cool whip) and beat for 3 minutes. Spray a 9x13 baking dish and pour batter into it.
  3. Bake at 350 degrees F for 35 to 45 minutes, until the cake is done. Test with a toothpick by inserting the toothpick into the cake. If it comes out clean it is done. Remove from oven and allow to cool for 10 minutes.
While cake is baking make blueberry sauce.
  1. In a medium saucepan, bring water sugar and cornstarch to a boil. Let boil until thickened. Add blueberries and cook for another 7 minutes.
  2. Allow to cool while cake is finishing baking.
  3. After cake has cooled 10 minutes poke holes in cake with a wooden spoon handle. Pour sauce evenly over cake, allowing blueberry sauce to get down into the holes.
  4. Refrigerate until completely cool.
  5. Spread cool whip evenly over the top.
  6. Cover and refrigerate until ready to serve.
Recipe by Chef in Training at https://www.chef-in-training.com/lemon-blueberry-poke-cake/