Blueberry lemon poke cake is lemon cake with holes poked in it; drizzled with lemon blueberry sauce; and topped with sweet, lemony whipped topping.
This blueberry lemon poke cake is to die for! It’s a lemon cake with holes poked in it.  Lemon blueberry sauce is drizzled on top of the cake so that the sauce and blueberries get down into the holes. Then, it’s topped off with a frosting made of lemon curd and cool whip. Amazing!
The dark blue sauce against the light yellow cake is so pretty when the cake is cut and served. This cake is fancy enough to serve at special events, but easy enough to make for any occasion.
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Blueberry Lemon Poke Cake Recipe
Blueberry lemon poke cake is lemon cake with holes poked in it; drizzled with lemon blueberry sauce; and topped with sweet, lemony whipped topping.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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Ingredients
- 1 box lemon cake mix and the additional ingredients called for on the box
For the Lemon Blueberry Sauce
- 1½ cup blueberries fresh or frozen
- 1 large lemon zest and juice (about 1 tsp. of zest and 1 tbsp. of juice)
- ¼ cup sugar
- 2 tsp. corn starch
- pinch of salt
- ½ tsp. vanilla extract
For the Topping:
- ½ cup jarred lemon curd
- 1 8 oz. container whipped topping cool whip
Instructions
- Prepare the lemon cake according to the package directions using a 9 x 13 inch baking dish.
- In the meantime, 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 (about 12 minutes for frozen blueberries, about 6-7 minutes for fresh). 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).
- Add the lemon curd and ½ cup of the cool whip to a medium bowl and whisk together until smooth. Add another ½ cup of the cool whip and whisk until smooth. Add the remaining cool whip to the bowl. Use a large spoon or spatula and gently fold the cool whip into the lemon curd mixture. 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.
Nutrition
Serving: 1/15th of the recipe | Calories: 264kcal | Carbohydrates: 38.3g | Protein: 2g | Fat: 11.4g | Saturated Fat: 4.1g | Fiber: 1g
Delicious cake! The flavors work great together. Will make again but double the filling. Also, I used frozen blueberries that didn’t produce a lot of liquid, so it came out very thick. Too thick to sink into the holes, which I think the cake part needs. Next time I’ll wait to add the cornstarch until I see how much liquid comes out of the blueberries and adjust the amount needed. Thanks for the recipe!
Could I make and use real whip cream? Would it turn out the same? Thanks!
can I use real whipped cream
Not difficult or time consuming to prepare. I made this for my husband’s birthday and it was a hit! I may double the blueberry topping since it was a bit sparse. Excellent cake idea for summer potluck or BBQ. Thank you for sharing the recipe.
Did you cool at room temp for a hour or in the refrigerator. Thank you
Would you be able to make cupcakes with this recipe? Thanks!
This cake was soo good. I made it for my mom, who isn’t really into sweets. It was perfect. I usually don’t like making box cakes, but the blueberry sauce and home made “frosting” added so much, you couldn’t even tell the cake was from a box. Definitely going to make this again, maybe in the spring for Easter.
Imagine my surprise, while searching for a lemon poke recipe, to find a lovely one written by a woman with my name!!! 🙂
Hello Amanda Finks! My name is Amanda Finks (now Tembhurne).
And thank you for the wonderful recipe!
I have read para 4 over and over. I don’t understand. Thanks.
Para 4 is for the frosting. You mix the lemon curd with the cool whip.
Wisking the lemon curd and the cool whip will soften the curd as it’s very thick and folding in the last bit
Of cool whip instead of wisking it will make it fluffier.
Thank you for this recipe. I’m going to make it today for a Dinner/Movie nite we have once a month
for our Sunday School Class. I can’t wait to take & see how everyone likes it. It looks so good. I love lemon cake & I love blueberries. Should be a grate combination.. I’ll post in couple days & let you know how they like it. Thank you again.
Sorry about spelling. Should be a great combination.
Not so much !
I made homemade blueberry jam recently-do you think it would work?
I really love this recipe but I felt like I needed a bit more topping in order to achieve something closer to what’s in the picture.
We have a reunion coming up. This would be the perfect dessert! Thank you.
Can I make it the night before?
Absolutely! It will hold up nicely for a few days when covered in the refrigerator.
Does the cake get soggy?
Hi Carrie, No. The blueberry syrup is very thick and doesn’t penetrate the cake much other than right around the holes.
This cake was a huge hit at our Italian dinner party! It looked so pretty and the flavors were spectacular! I’m making it again today : )
Hi Hodie! I’m so glad it was a hit! Thank you 🙂
Love this recipe! We did two round pans and layered them. So good! Wish I could get a picture to attach. It turned out so pretty!
can you use real whip cream instead of cooleh with the lemon curd?
I prefer whipped cream over whipped topping. Did you you try it with the whipped cream?
Ive Never heard of lemon curd or any curd for that matter.exactly what is it? I looked for it at my local grocery Store and couldnt find it. How can i make it myself?
Sandy,
lemon curd is a thick, sweet lemon spread. My local grocery stores typically have it in one of two places: in the jelly/jam section, or in the baking section next to the pie filling.
If you can’t find it, here is a good recipe http://www.foodnetwork.com/recipes/ina-garten/lemon-curd-recipe.html
Any suggestions to adapt this for diabetics?
Mandy,
Cake, fruit, and (whipped) cream are all high carbohydrate foods. Reducing the amount of added sugar in the recipe will help, but it’s still going to be a high carb dish.
If you would like to reduce the amount of added sugar, these are my suggestions.
1. Get a sugar free cake mix. You may not be able to find lemon sugar free cake mix. If you can’t, try a yellow sugar free cake mix and add 2 tbsp. of lemon juice to the batter before baking.
2. Use a sugar free sweetener (instead of sugar) to make the blueberry sauce. Splenda is a great substitute because it is measured the same as sugar.
3. Skip the lemon curd in the whipped topping. Instead, use 2 tsp. lemon juice and sweeten it with a sugar free sweetener to your liking.
Hope this helps!
We used no sugar added pie filling instead of fresh or frozen hlueberries and skipped the sugar all together.
So pretty! Might be perfect for my 4th of July party.
Thanks Julie! I’m making this for a 4th of July party myself. I don’t think anyone will be disappointed. 🙂
it looks delicious!
Thanks Dina!
Can’t wait to make this ! On my NYeve menu