Lemon Blueberry Poke Cake

Summer just wouldn’t be summer here on the blog if I didn’t post some sort of Lemon-Blueberry combo. And today, this refreshing and delicious flavor combo debuts itself in a poke cake. Can you say, “Heaven”?!

Each and every bite of this Lemon Blueberry Poke Cake is packed with that light and delicious flavor and it is beyond fabulous! The whipped topping only adds to the lightness of the cake,

This cake is easy, delectable and refreshing. The flavor is infused all throughout the cake, making each bite equally as delicious as the last.

Don’t pass this recipe up!

Lemon Blueberry Poke Cake... 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!

4.8 from 4 reviews
Lemon Blueberry Poke Cake
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!
Recipe type: Dessert
  • 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.


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cake, dessert

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  1. Catherine

    Is the pudding instant or the kind that needs cooking? Looks wonderful!

  2. Jamie @ Sugar & Wine

    This cake looks delicious and very moist! I'm fairly new to the lemon bandwagon so I haven't many lemon/blueberry but this cake is now at the top of the list. I have a BBQ I'm going to next weekend and I know this is going to be a big hit. Thank you!

  3. Bethany

    I feel like this might be a stupid question, but I can't figure out the answer for the life of me! Does the Cool Whip go *in* the cake, or on top? Because the recipe says to "combine all ingredients", which I would assume is everything before the blueberry sauce AND you say in your post that the whipped topping adds to the cake's lightness.

    But! Then you say to top the cake with cool whip before serving.

    I made this cake last night for a coworker's birthday, and I ended up putting the whipped cream into the cake, because the batter looked pretty stiff after I'd mixed it for 3 minutes. And it smells great... so even if it wasn't supposed to go inside the cake, I think it will all be okay! :)

    1. John


      Yes very confusing recipe

    2. Debbie

      I actually don't find this confusing at all. It says combine all ingredients except whipped topping.

  4. Barbara

    Is the pudding supposed to be the Instant or the Cook and Serve type?

  5. Kris

    When do you put the butter into the blueberry sauce?

  6. DONNA L


    Also, would it work to put canned Blueberry Pie Mix over the cake?
    I would just like to use up what I have.

  7. Kaye Kelly

    So do you make the pudding first with milk an the pour it thru the holes or what.?..

  8. Bonnie Martinell


    This cake is REALLY good!!! Made it yesterday - many compliments! A few notes: regular pudding - not instant or kind that needs cooking; need an extra 8-10 oz. container of cool whip for topping - that 12 oz. tub goes in the cake batter; I LOVE a very lemony flavor - added 5 oz. of jarred lemon curd (jam/jelly section in grocery) and 1/3 cup of lemon juice to batter before cooking; the cake puffs up a lot while baking - don't panic, it settles down during cooling time to hand the blueberry sauce; butter goes in with blueberries when making sauce; have extra blueberries on hand for garnish over whipped cream topping. Thanks for this great recipe!!

  9. George Clark

    Chef In Training, I found it odd that your Blanco Sauce did not call for any form of garlic. Is this a oversight or do you think this type of recipe does not need any garlic. This sounds like a tasty recipe (that maybe needs some garlic) G.M.C.

  10. Joanie


    Great recipe, however DO NOT PUT THE COOL WHIP IN THE BATTER! Even though the recipes says to "combine ALL ingredients" do NOT put the cool whip in the cake batter. Everything was great about the recipe except I had mixed the cool whip in the batter which made the cake heavy, and then I had to rush off to the store to buy more cool whip for the topping.

    1. Chef in Training

      good typo catch. SO sorry about that. Thank you for bringing it to my attention. I fixed that in the recipe now.