Lemon blueberry poke cake is perfect for summer get-togethers. The flavors of the blueberry compote blend perfectly with the lemon cake and light whipped icing.
As the sun beams down and summer days stretch longer, there’s no better way to celebrate the season than with a slice of lemon blueberry poke cake. Imagine a moist, fluffy cake that soaks up a homemade blueberry compote and is surrounded around a lemon flavored cake.
Whether you’re hosting a backyard barbecue, picnicking in the park, or simply enjoying a quiet evening at home, this lemon blueberry poke cake will become your go-to summer sensation.
With its bright flavors and irresistible charm, it’s easy to see why this dessert deserves a spot at your table. Get ready to indulge in a slice of summer bliss that brings smiles with every bite!
How To Make Lemon Blueberry Poke Cake
Ingredients needed
- Lemon box cake (eggs and vegetable oil to make the cake as well)
- Blueberries (fresh or frozen)
- Maple syrup (sub with equal parts granulated sugar)
- Cornstarch
- Lemon juice
- Cool whip
Quick tips before starting
- For those that like a really sweet cake, I suggest changing the cool whip for buttercream icing. The cool whip is super light but it isn’t very sweet.
- I like to use the frozen wild blueberries for the compote in this recipe. The tiny blueberries really shine here to work themselves into the holes you’ll poke for the cake. But, fresh blueberries for the garnishing is great.
Making the lemon blueberry poke cake recipe
- First, make the box cake according to the instructions. This is where you’ll need the eggs and vegetable oil. Use a 9×13 baking pan for the cake and when finished allow to cool fully.
- While the cake is baking and cooling, make the blueberry compote by allow the blueberries and the maple syrup to cook a bit on medium heat. Once the juices are released and the blueberries are steaming add in the cornstarch slurry and stir until thickened. Once thickened, remove from heat and stir in the lemon juice.
- After the cake has cooled, poke holes in the cake using something on the thicker side like the handle of a wooden spoon. Then, top the cake with the blueberry compote you made. Finally, spread the cool whip on top and cover. Place in the fridge for a few hours. This is a great cake to make ahead.
- After a few hours or the next day, garnish the cake if you’d like, cut the cake into 12 squares, serve and enjoy.
Great summer desserts to make next
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Lemon Blueberry Poke Cake
Equipment
- 9×13 baking pan
- hand mixer or stand mixer
Ingredients
- 1 lemon box cake ( 3 eggs & 1/2 cup vegetable oil needed)
- 8 ounce cool whip
Blueberry compote
- 3 cup blueberry
- 1/2 cup maple syrup (sub with sugar 1:1)
- cornstarch slurry (1/4 cup cold water + 2 TB cornstarch)
- 1 tablespoon lemon juice
Instructions
- First, make the box cake according to the instructions. This is where you'll need the eggs and vegetable oil. Use a 9×13 baking pan for the cake and when finished allow to cool fully.
- While the cake is baking and cooling, make the blueberry compote by allow the blueberries and the maple syrup to cook a bit on medium heat. Once the juices are released and the blueberries are steaming add in the cornstarch slurry and stir until thickened. Once thickened, remove from heat and stir in the lemon juice.
- After the cake has cooled, poke holes in the cake using something on the thicker side like the handle of a wooden spoon. Then, top the cake with the blueberry compote you made. Finally, spread the cool whip on top and cover. Place in the fridge for a few hours. This is a great cake to make ahead.
- After a few hours or the next day, garnish the cake if you'd like, cut the cake into 12 squares, serve and enjoy.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
