Easy Blueberry Lemon Poke Cake (with Lemon Pudding)

If there’s a dessert that screams springtime in every bite, it’s this Easy Blueberry Lemon Poke Cake. Imagine soft, moist cake infused with tangy lemon, dotted with juicy blueberries, and filled with creamy lemon pudding—it’s like sunshine on a plate. Trust me, once you try this, it’ll be your go-to for birthdays, brunches, or just because you need a sweet little pick-me-up.

This cake is one of those “wow” desserts that looks impressive but is shockingly easy to make. The poke step is pure magic: each hole filled with lemon pudding transforms the cake into a creamy, dreamy dessert that’s bursting with flavor in every forkful. Add a layer of fluffy whipped topping on top, and you’ve got a show-stopping dessert that’s light, bright, and irresistible.

Recipe Origin

Poke cakes became popular in the 1970s as a fun, simple dessert idea. The concept is to poke holes in the baked cake and fill them with sweet pudding or sauce, creating a moist, flavorful dessert. This version combines the zesty freshness of lemon with juicy blueberries for a classic combination that’s perfect any time of year.

Kitchen Tools You’ll Need

• 9×13-inch baking pan
• Mixing bowls
• Electric mixer or whisk
• Spatula
• Spoon for poking holes
• Measuring cups and spoons

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Why You’ll Love Easy Blueberry Lemon Poke Cake

This cake isn’t just about taste—it’s about fun, ease, and creating a dessert that everyone will rave about:

Bright and Refreshing: Lemon adds tangy freshness, perfectly balanced with sweet blueberries.

Moist and Creamy: Poking the cake and adding pudding turns every bite into a luscious treat.

Easy to Make: No complicated frosting or layers—just simple ingredients and a little love.

Crowd-Pleasing: Kids and adults alike will go back for seconds.

Versatile: Serve chilled for a refreshing summer dessert or at room temperature any time of year.

Chef’s Pro Tips for Perfect Results

• Evenly Poke the Cake: Use the handle of a wooden spoon or a skewer to make uniform holes so the pudding is evenly distributed.
• Fresh or Frozen Blueberries: Both work, just toss frozen blueberries with a little flour to prevent sinking.
• Whipped Topping: Spread it evenly for a smooth, pretty finish.
• Chill Before Serving: Let the cake sit for at least an hour so the pudding sets into the holes.
• Optional Zest: Add extra lemon zest on top for a bright, citrusy aroma.

Ingredients in Easy Blueberry Lemon Poke Cake

Here’s the magic behind this cake. (Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

White Cake Mix: The soft, fluffy base that makes this dessert so easy to prepare.

Water and Vegetable Oil: Hydrate and tenderize the cake, giving it the perfect texture.

Egg Whites: Keep the cake light and airy.

Blueberries: Sweet and juicy, they add natural bursts of flavor.

Instant Lemon Pudding: The star of the “poke” method, infusing creamy lemony goodness throughout the cake.

Whole Milk: Needed to prepare the pudding, making it smooth and luscious.

Whipped Topping: Adds a light, creamy layer that complements the tart lemon and sweet blueberries beautifully.

Instructions

Let’s bake a dessert that will wow everyone at the table:

Preheat Oven: Set oven to 350°F (175°C) and grease a 9×13-inch baking pan.

Prepare Cake Batter: In a large mixing bowl, combine cake mix, water, vegetable oil, and egg whites. Beat until smooth and fully combined.

Fold in Blueberries: Gently fold in blueberries, being careful not to crush them.

Bake: Pour batter into prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.

Poke the Cake: Using the handle of a wooden spoon or skewer, poke holes all over the warm cake.

Prepare Pudding: Whisk lemon pudding mix with whole milk until thickened. Pour evenly over the poked cake, letting it seep into the holes.

Chill: Refrigerate for at least 1 hour to allow pudding to set.

Top with Whipped Topping: Spread whipped topping over the cake evenly. Optional: sprinkle additional blueberries or lemon zest on top for garnish.

Serve and Enjoy: Slice into squares and serve chilled or at room temperature.

Nutrition Facts

Servings: 12–16
Calories per serving: ~250 (depending on portion size and toppings)

Preparation Time

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Chill Time: 1 hour
Total Time: 1 hour 45 minutes

How to Serve Easy Blueberry Lemon Poke Cake

As a Dessert: Perfect for brunch, parties, or any sweet craving.

With Fresh Berries: Add extra blueberries, raspberries, or strawberries on top for color and freshness.

With Lemon Zest Garnish: Brightens up the presentation and enhances citrus flavor.

For Picnics or Potlucks: Slice into squares and transport easily.

With a Dollop of Whipped Cream: Extra creaminess never hurts!

Make-Ahead and Storage Tips

• Prep Ahead: Bake the cake and poke with pudding the night before. Chill overnight for best results.
• Storage: Keep in the fridge in an airtight container for up to 3 days.
• Freeze: You can freeze slices individually for up to 1 month. Thaw in the fridge before serving.

Variations to Try

• Mixed Berry: Add raspberries or blackberries with blueberries for a berry medley.
• Lemon Glaze: Drizzle extra lemon glaze over the whipped topping.
• Chocolate Twist: Add a thin layer of white chocolate ganache before whipped topping.
• Mini Cakes: Bake in cupcake tins for single-serve poke cupcakes.

Additional Tips

• Make sure the cake is slightly cooled before poking to avoid breaking apart.
• Avoid overmixing the blueberries into the batter.
• Chill after adding pudding for the best texture and set.
• Garnish with fresh mint leaves for an extra pop of color.

FAQ Section

Q1: Can I use fresh blueberries instead of frozen?
A1: Absolutely! Fresh blueberries work perfectly, no need to thaw.

Q2: Can I make this gluten-free?
A2: Use a gluten-free white cake mix to make this recipe safe for gluten-free diets.

Q3: Can I use sugar-free pudding?
A3: Yes, sugar-free pudding works, but the sweetness may be slightly less.

Q4: Can I use whipped cream instead of whipped topping?
A4: Yes, freshly whipped cream adds a light and airy finish.

Q5: How long should I chill the cake?
A5: At least 1 hour, but overnight chilling gives the best flavor and texture.

Q6: Can I make it without blueberries?
A6: Yes, the cake will still be delicious—consider adding more lemon zest for extra flavor.

Q7: Can I make mini poke cakes?
A7: Yes, use cupcake or muffin tins and adjust baking time to 15–18 minutes.

Q8: Can I freeze the cake?
A8: Yes, freeze slices individually for up to 1 month. Thaw in the fridge before serving.

Q9: How do I prevent the blueberries from sinking?
A9: Toss them lightly with a teaspoon of flour before folding into the batter.

Q10: Can I make this dairy-free?
A10: Substitute Greek yogurt with a non-dairy yogurt and use dairy-free milk and whipped topping.

Conclusion

This Easy Blueberry Lemon Poke Cake is a bright, refreshing, and utterly delicious dessert that’s simple to make but feels special enough for any occasion. Soft cake, juicy blueberries, tangy lemon pudding, and creamy whipped topping—every bite is a little slice of heaven.

So grab your mixing bowls and blueberries, bake this cake, and watch everyone’s eyes light up when you serve it. It’s fun, it’s easy, and it’s bursting with flavor—what’s not to love?

Watch this easy blueberry lemon poke cake come together with lemon pudding: