Getting poked is annoying… but not in the case of this Blueberry Poke Cake! You’ll want to make sure that this moist, vanilla cake is poked to the max so you can experience every ounce of lemony, blueberry goodness soaked into every slice! The fluffy, creamy topping adds such a soothing taste to everything tart below… you won’t be able to get enough! Unlike any unwanted poke, you’ll be begging this Blueberry Poke Cake to make an appearance again and again!
Ingredients
For the lemon-infused cake:
- 1 (16.25-ounce) box white cake mix
- 1 cup buttermilk
- 4 eggs
- 1/3 cup canola oil
- 1 tablespoon lemon zest
- 1/2 teaspoon almond extract
- 1/2 cup frozen lemonade concentrate, thawed
For the blueberry sauce:
- 1/3 cup sugar
- 1 teaspoon cornstarch
- 1/4 cup water
- 2 cups fresh or frozen blueberries
For the whipped topping:
- 1/2 cup lemon curd
- 1 (8-ounce) container frozen whipped dessert topping, thawed
- lemon slices, optional, to taste, halved, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 13×9-inch baking pan.
Step 3 –In a large bowl, add the cake mix, the buttermilk, the eggs, the canola oil, the lemon zest, and the almond extract and beat with an electric hand mixer on low speed until just combined.
Step 4 –Increase the mixer speed to medium and beat for 2 minutes, scraping the sides of the bowl occasionally.
Step 5 –Spread the batter into the prepared baking pan.
Step 6 –Bake the cake until a toothpick inserted into the center comes out clean, about 25-30 minutes.
Step 7 –While the cake is baking, in a medium saucepan, combine the sugar and the cornstarch.
Step 8 –Mix the water into the sugar mixture.
Step 9 –Add the blueberries to the cornstarch mixture and cook until it thickens slightly and is bubbly.
Step 10 –Cook the blueberry mixture, while stirring, for 2 minutes.
Step 11 –Mash the blueberry mixture with a potato masher to form a sauce. The sauce will not be completely smooth.
Step 12 –When the cake is done baking, allow it to cool for 5 minutes.
Step 13 –Use the handle of a wooden spoon to poke holes through the cake that are about 1-inch apart.
Step 14 –Drizzle the lemonade concentrate over the top of the cake and use a brush to evenly spread it out.
Step 15 –Spread the blueberry sauce over the cake and let it cool completely.
Step 16 –In a large bowl, add the lemon curd and stir in a spoonful of the whipped topping to lighten it.
Step 17 –Fold the remaining whipped topping into the lemon curd mixture.
Step 18 –Spread the lemon curd mixture over the cake.
Step 19 –Top the cake with the lemon slices, slice the cake, and serve
Step 20 –Store leftovers in the refrigerator for up to 24 hours.
