Recipes
Treat your taste buds to the bright and tangy delight of a Blueberry Lemon Poke Cake! This moist lemon cake is baked to golden perfection, then infused with lemon pudding, topped with blueberry fruit filling, creating a delicious combination of sweet and tart in every slice. Perfect for celebrations or a light, fruity finish to your meal!
Step 1
Preheat oven to 350°F. Grease a 9*13 baking dish.
Step 2
Prepare the cake mix according to the package directions, adding 2 tablespoons of lemon juice to the batter. Pour into prepared baking dish and bake according to the cake mix directions.
Step 3
When the cake comes out of the oven let cool 5 minutes and then poke holes in it using the back of a wooden spoon. Space the holes about 1 inch apart and go 3/4 of the way into the cake, but not all the way through. Let cake cool completely.
Step 4
Prepare the pudding: combine the pudding and milk in a mixing bowl and beat with an electric mixer for 2 minutes. Immediately pour the pudding over the cooled cake into all of the holes, pour before the pudding fully sets. Cover the cake and refrigerate for 2 hours.
Step 5
After 2 hours add the blueberry layer. Even spread the blueberry fruit filling on top of the pudding layer and smooth with a spatula. Finish with a layer of whipped topping. Chill 1 more hour, up to overnight.
This recipe was created by
Stephanie
Stephanie posts recipes, ideas, tips, and life in general on her blog Steph’s Real Life! She loves to create recipes, because cooking meals should be fun, not a chore.
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