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Blueberry Lemon Poke Cake

Blueberry Lemon Poke Cake makes short work out of your dessert and starts with a simple boxed cake.

Blueberry Lemon Poke Cake

Blueberry Lemon Poke Cake

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.

Blueberry Lemon Poke Cake

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.

Blueberry Lemon Poke Cake

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.

Blueberry Lemon Poke Cake

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.

Blueberry Lemon Poke Cake

Spread the pudding over the top of the cake, and tap gently to get some down into the rest of the holes.

Blueberry Lemon Poke Cake

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!

Blueberry Lemon Poke Cake

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.

Blueberry Lemon Poke Cake


More awesome cake recipes coming your way now!

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Homemade Marble Pound Cake
Toasted Coconut Cake
Blueberry Pudding Lemon Poke Cake
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Blueberry Lemon Poke Cake

Blueberry Lemon Poke Cake

Blueberry Lemon Poke Cake

Yield: 12 servings
Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes

Blueberry Lemon Poke Cake starts with a simple boxed cake, but turns it into something much much better!

Ingredients

Blueberry Sauce:

  • 2 cups frozen blueberries
  • 1/2 cup water
  • 3/4 cup sugar
  • 1 - 2 tbsp lemon juice

Cake:

  • White Cake Mix made according to package directions
  • 1 tsp lemon zest
  • Pudding:
  • 1 large box cook and serve vanilla pudding
  • 2 cups half and half
  • 1/4 - 1/2 cup half and half, cold

Frosting:

  • 2 cups white chocolate
  • 1 cup butter, unsalted

Instructions

  1. Preheat oven to 350. Start the blueberry sauce by combining blueberries, water, and sugar in a medium saucepan over medium heat. Bring to a simmer, stirring frequently, and cook until reduced and thickened. Add lemon juice to taste, and then set aside.
  2. While the sauce is simmering, bake cake according to package directions, with the addition of 1 teaspoon of lemon zest into the batter. During last 10 minutes of baking, start the pudding mixture by combining the pudding mix with 2 cups of half and half. Cook, stirring constantly, until thickened. Remove from heat and set aside.
  3. Remove cake from the oven, let cool for 3-5 minutes, and then take the end of a wooden spoon and poke holes all over it. Spoon blueberry sauce into half of the holes, and make sure that you press some of the berries down into the cake. Reserve 1/2 cup of berries and sauce for the top of the cake.
  4. Pour the remaining 1/2 cup of half and half into the pudding, and stir well to combine. Pour over cake, and spread evenly over the entire thing being sure to get some down into the remaining holes.
  5. Chill the cake for 30 minutes to an hour.
  6. While the cake is chilling, mix up the frosting by melting the white chocolate and butter in a double boiler. Stir to combine, and place mixture into the fridge to solidify.
  7. Remove the cake and frosting from the fridge, and whip the frosting until light and fluffy. Place dollops all over the cake, and spread carefully and evenly, to cover the pudding layer. Top with reserved blueberries, and serve immediately.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 437 Total Fat: 30g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 62mg Sodium: 88mg Carbohydrates: 40g Fiber: 1g Sugar: 37g Protein: 4g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
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Jonathan

Thursday 8th of September 2016

Just made this cake based off of your recipe, this was fantastic, almost the best cake I've ever had, can also substitute the blueberries for cherries or strawberries. Thank you!

Nicole Johnson

Thursday 8th of September 2016

Wow! Thanks, Jonathan! I'm so glad you enjoyed it. And thank you so much for taking the time to stop by and let me know. <3

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sobia

Tuesday 25th of November 2014

I was wondering can this be done in a trifle dish?

Nicole Johnson

Wednesday 26th of November 2014

I don't see why not. Try it out and let me know how it goes! Happy Thanksgiving!