Blueberry Lemon Poke Cake starts with a simple boxed cake, but turns it into something much much better!
Prep Time 40 minutesminutes
Cook Time 35 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 12
Author Nicole Johnson
Ingredients
Blueberry Sauce:
2cupsfrozen blueberries
1/2cupwater
3/4cupsugar
1 - 2tbsplemon juice
Cake:
White Cake Mix made according to package directions
1tsplemon zest
Pudding:
1large box cook and serve vanilla pudding
2cupshalf and half
1/4 - 1/2cuphalf and halfcold
Frosting:
2cupswhite chocolate
1cupbutterunsalted
Instructions
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.
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.
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.
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.
Chill the cake for 30 minutes to an hour.
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.
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.