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Lemon Blueberry Poke Cake (+Video)

ByBrandie @ The Country Cook
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Lemon Blueberry Poke Cake starts with a boxed cake mix and is topped with the most amazing blueberry sauce and a lemon curd whipped topping!

A UNIQUE AND DELICIOUS POKE CAKE

This cake! Have mercy – this cake! It starts off with a boxed lemon cake mix. Then we’re gonna fancy it up with an amazing homemade blueberry sauce. And we’re not done yet! It is all topped off with Cool Whip mixed with lemon curd. Honestly, everyone absolutely raves over this cake!

Lemon Blueberry Poke Cake slice on a white plate surrounded by fresh blueberries.

WHAT OTHER FLAVORS CAN I USE?

I think you could use any berry flavor you love. I really love Lemon Raspberry Poke Cake! It all sounds ridiculously simple but the flavors are just outta this world amazing! It tastes so fresh and it also tastes like you spent hours slaving away over it! This is sunshine in a dessert. I know you will love it! Special thanks to The Wholesome Dish for such an amazing recipe!

Lemon Blueberry Poke Cake recipe from The Country Cook, pictured, slice on a plate, topped with a fresh lemon slice and a blueberry.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • lemon cake mix
  • additional ingredients called for on the box to make the cake
  • blueberries
  • lemon
  • sugar
  • corn starch
  • salt
  • vanilla extract
  • lemon curd
  • whipped topping (COOL WHIP)
lemon cake mix, blueberries, lemon, sugar, corn starch, salt, vanilla extract, lemon curd, whipped topping.

HOW TO MAKE LEMON BLUEBERRY POKE CAKE:

Prepare the lemon cake according to the package directions for a 9×13 baking dish.

prepared lemon cake mix batter in a clear glass o-inch by 13-inch baking dish.

While cake is baking, prepare the blueberry lemon sauce. In a medium saucepan, add blueberries, lemon zest, lemon juice, sugar, cornstarch, and salt. Stir to combine. Cook over medium heat, stirring occasionally, until the mixture starts to bubble and thicken. Remove from heat and stir in the vanilla. Set aside.

blueberry lemon sauce in a sauce pan.

Remove the cake from the oven and allow it to cool for 5 minutes. Use the handle of a wooden spoon to poke holes into the cake that are about an inch apart.

poked holes in lemon cake.

While the cake is still warm, drizzle the blueberry lemon sauce on top. Spread the sauce into an even layer over the cake ensuring some of the sauce and blueberries get down into the holes. Let the cake cool completely (about an hour.)

spreading lemon blueberry sauce onto baked lemon cake with a spreader.

In a large bowl, whisk together the the lemon curd and the whipped topping until smooth. Spread the whipped lemon topping on top of the cake into an even layer. Place the cake in the refrigerator for at least 1 hour before serving.

spread lemon curd frosting onto blueberry lemon cake.

Store covered in the refrigerator.

Lemon Blueberry Cake slice on a circle white plate.

CRAVING MORE RECIPES?

Originally published: October 2017
Updated & republished: August 2020

Lemon Blueberry Poke Cake

Lemon Blueberry Poke Cake (+Video)

Lemon Blueberry Poke Cake starts with a boxed cake mix and is topped with the most amazing blueberry sauce and a lemon curd whipped topping!
4.93 from 14 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Lemon Blueberry Poke Cake
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 12
Calories: 277kcal
Author: Brandie @ The Country Cook

Ingredients

For the cake:

  • 15.25 ounce box lemon cake mix
  • ingredients to make cake: eggs, oil and water

For the blueberry sauce:

  • 1 ½ cup blueberries, fresh or frozen
  • 1 large lemon, zest and juice
  • ¼ cup sugar
  • 2 teaspoons cornstarch
  • 1 pinch salt
  • ½ teaspoon vanilla extract

For the topping:

  • ½ cup jarred lemon curd
  • 8 ounce tub whipped topping (Cool Whip)

Instructions

  • Prepare the lemon cake according to the package directions for a 9×13 baking dish.
  • While cake is baking, prepare the blueberry lemon sauce. In a medium saucepan, add blueberries, lemon zest, lemon juice, sugar, cornstarch, and salt. Stir to combine. Cook over medium heat, stirring occasionally, until the mixture starts to bubble and thicken. Remove from heat and stir in the vanilla. Set aside.
  • Remove the cake from the oven and allow it to cool for 5 minutes. Use the handle of a wooden spoon to poke holes into the cake that are about an inch apart.
  • While the cake is still warm, drizzle the blueberry lemon sauce on top. Spread the sauce into an even layer over the cake ensuring some of the sauce and blueberries get down into the holes. Let the cake cool completely (about an hour.)
  • In a large bowl, whisk together the the lemon curd and the whipped topping until smooth. Spread the whipped lemon topping on top of the cake into an even layer. Place the cake in the refrigerator for at least 1 hour before serving.
  • Store covered in the refrigerator.

Video

Nutrition

Calories: 277kcal | Carbohydrates: 53g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 371mg | Potassium: 76mg | Fiber: 1g | Sugar: 34g | Vitamin A: 80IU | Vitamin C: 5.9mg | Calcium: 113mg | Iron: 1.2mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Recipe Rating




14 Comments

  1. 5 stars
    Love love this cake!! Super easy to make. It was a big hit for my party unfortunately I kept it all to myself and no one got any to go lol

    Reply

  4. I plan to make this as soon as the gluten-free lemon cake mix arrives! It looks so good! Thank you for posting it!

    Reply

  5. 5 stars
    OMG this sounds divine! Love blueberries & lemon anything! Will be trying soon and let you know how much we loved it…. 😉 Thanks for all your recipes.

    Reply

  6. 5 stars
    This cake is super easy to make. It came out moist and delicious. Nothing better than lemon and blueberries. If my picky husband liked it, it has to be great.

    Reply

  8. I love poke cakes and made them a lot when my kids were growing up. Now, with kids grown and gone and my metabolism slowing down (Ugh!) I have to count calories. I’d enjoy making two 8×8 pans of this recipe and freezing one for later use so I don’t get tempted to overdo it. Do you think it’s freezable? I was thinking of making the cake, poking holes, spreading blueberry topping and making a 1/2 recipe of frosting for the first 8×8, freezing the second 8×8 for the future and making the second half of the frosting when I’m ready to thaw and use the second 8×8 poke cake. Would freezing it ruin it? What do you think?

    Reply

  9. 5 stars
    I finally fixed this recipe yesterday. It is so delicious! My husband loves blueberries and I love lemons so it was a match made in heaven! I’m going to make it again and take it to work to share with my co-workers. I know it will be a hit with them.

    Reply

    1. 5 stars
      Made for our desert for memorial day. Was a huge hit! Perfectly sweet and sour light and fluffy! I’ll be making it again! Turned out awesome!

      Reply