Well, I’m struggling this week sticking to my schedule. It’s still Wednesday here though, on the West coast, so I’m calling it good. Things have been crAzy this week as we are winding up the school year, and I’m preparing for that amazingly HUGE announcement that you all have been waiting so patiently for! Look for that on Friday, along with my VERY FIRST giveaway. And what a way to introduce myself and you all to a good old fashioned drawing!! I cannot wait.
I whipped up this Blueberry Lemon Poke Cake today for you, and I broke almost ALL of my usual baking “rules” by busting out the boxed cake mix AND the boxed pudding mix. Sometimes you need a dessert that just comes together. Well, this isn’t exactly dump and go with the blueberry sauce and the awesome white chocolate frosting, you can still have this on your table in less than an hour and a half, and that isn’t too bad for a dessert!
Mix up your blueberry sauce in a medium saucepan, and simmer over medium heat until it is reduced and thickened. After it is done, stir in your lemon juice to taste.
While your blueberry sauce is cooking, mix up your cake according to the package directions, add in the lemon zest and stir gently to combine.
Bake it in a 9×13 pan that’s been prepped with baking spray. While the cake it baking, make the pudding per my instructions below. Remove the cake from the oven, let cool for 3-5 minutes, and then poke holes all over it.
Spoon your blueberry sauce into about half of the holes. Make sure and get some of the blueberries down into the holes! Don’t forget to save about 1/3 cup of the sauce for the top of your cake.
Spread the pudding over the top of the cake, and tap gently to get some down into the rest of the holes.
Chill for 30 minutes to an hour. While your cake is chilling, whip up your frosting. This frosting is the easiest, most decadent frosting EVER. Take two cups of white chocolate, and one cup of butter. Melt in a double boiler. Stir to combine. Stick it in the fridge for about a half an hour until it solidifies. Whip Whip Whip Whip in your mixer, and you get THIS!
Super rich, super amazing, and SUPER easy. Thanks Cookies & Cups for introducing me to this little trick!
After the frosting is whipped and fluffy, place dollops of it all over your cake, and spread carefully and evenly using an offset spatula, and then garnish with the reserved blueberry sauce.
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