Lemon Blueberry Poke Cake

INGREDIENTS
FOR THE CAKE AND FILLING

  • Cooking spray, for pan
  • 1 box vanilla cake mix, plus ingredients called for on box
  • 2 1/2 c. blueberries
  • Juice of 1/2 lemon
  • 1 tbsp. granulated sugar
  • 1/2 c. whipped topping

FOR THE FROSTING AND TOPPING

  • 1 c. (2 sticks) butter, softened
  • 2 (8-oz.) blocks cream cheese, softened
  • 2 1/4 c. powdered sugar
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 1 tsp. pure vanilla extract
  • Blueberries, for garnish

DIRECTIONS

  1. Preheat oven to 350°. Line a 9”-x-13” pan with parchment paper and grease with cooking spray. Bake cake according to package instructions. Let cool completely.
  2. Make blueberry sauce: In a small saucepan over medium heat, combine blueberries, lemon juice, and sugar. Bring to a simmer and cook until thick and jammy, 5 to 7 minutes. Remove from heat and pour into a medium bowl.
  3. Let cool for 15 minutes, then fold in whipped topping.
  4. Make frosting: In a large bowl using a hand mixer, beat butter and cream cheese. Add powdered sugar, lemon zest and juice, and vanilla and beat until smooth and fluffy.
  5. Using the back of a wooden spoon, poke holes all over cooled cake then pour blueberry mixture on top. Spread frosting on top then garnish cake with more blueberries.

This article and recipe adapted from this site

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