Description
This Easy Blueberry Lemon Poke Cake is light, refreshing, and bursting with sweet-tart flavor. A fluffy white cake is filled with tangy lemon pudding, topped with juicy blueberries, and finished with a layer of whipped topping for the perfect spring or summer dessert.
Ingredients
Scale
- 1 box white cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 egg whites
- 9 ounces blueberries
- 2 (3.4 oz) boxes instant lemon pudding
- 4 cups whole milk
- 8 ounces whipped topping
Instructions
- Prepare the Cake: Preheat oven to 350°F (175°C). In a large bowl, combine cake mix, water, oil, and egg whites. Mix until smooth, then fold in half of the blueberries. Pour into a greased 9×13-inch baking dish and bake according to package directions (about 25–30 minutes).
- Poke Holes: Once baked, remove cake from the oven and let cool slightly. Using the handle of a wooden spoon, poke holes evenly across the cake.
- Make the Pudding: In a large bowl, whisk together lemon pudding mix and milk until thickened.
- Fill the Cake: Pour pudding over the cake, spreading it evenly so it fills the holes. Chill for at least 1 hour to set.
- Top the Cake: Spread whipped topping evenly over the chilled cake. Sprinkle remaining blueberries on top.
- Serve: Slice into squares and enjoy chilled!
Notes
- For extra lemon flavor, add 1 teaspoon lemon zest to the cake batter.
- You can use frozen blueberries, but thaw and pat them dry first to avoid excess liquid.
- This cake tastes even better the next day as the flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (out of 12)
- Calories: 280
- Sugar: 26g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg