Blueberry Lemon Poke Cake
This Blueberry Lemon Poke Cake is a bright and refreshing dessert that’s as beautiful as it is delicious!
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I love a poke cake! It’s so easy to prepare, serves a lot of people making poke cakes perfect party desserts, and the flavor combinations are endless!
This blueberry lemon poke cake starts with a soft and fluffy white cake, infused with tangy lemon pudding that soaks into every bite, adding a burst of citrus flavor. A luscious layer of blueberry pie filling follows, bringing just the right balance of sweetness and fruitiness. Finally, it’s topped with a light and creamy whipped topping, making every forkful a dreamy combination of flavors and textures. Perfect for spring, summer, or anytime you’re craving a dessert that’s equal parts sweet, zesty, and irresistibly moist!
See more poke cake recipes HERE.
What you’ll need
You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- 9×13 baking dish
- Nonstick cooking spray or butter to grease the pan
- White cake mix + ingredients on the box to prepare
- Instant lemon pudding
- Cold milk- to prepare the pudding
- Fresh lemon juice + zest (or 2 tsp lemon extract)
- Blueberry pie filling
- Cool Whip- or make a batch of homemade whipped cream, if you prefer
- Fresh blueberries for garnish (optional)
How to make it
Preheat oven to 350°F
Prepare the cake mix according to the package directions, adding 2 tablespoons of lemon juice to the batter. Pour into a greased 9×13 baking dish and bake according to the directions.
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 the cake cool completely.
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.
After 2 hours add the blueberry layer. Even spread the Lucky Leaf Blueberry Fruit Filling on top of the pudding layer and smooth with a spatula.
Finally, spread over the whipped topping. Chill 1 more hour, up to overnight.
Garnish with fresh blueberries and lemon zest (optional). Cut into 12 squares and serve.
Refrigerate leftovers.
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Tips
- This cake can be made the day ahead. Prepare as directed and refrigerate until ready to serve.
- Refrigerate any leftovers up to 4 days.
- Pour the pudding into the holes made in the cake before the pudding fully sets to make it easier.
- Try this recipe with raspberry or blackberry instead of blueberry.
- Use homemade whipped cream instead of Cool Whip if you prefer.
Homemade whipped cream
You can make the whipped cream topping by beating 2 cups of heavy whipping cream with 1/2 cup sugar with an electric mixer until peaks form.
Try these mouth watering desserts
- Hot Chocolate Poke Cake
- Andes Mint Poke Cake
- Pastel Poke Cake
- Strawberry Shortcake
- Frozen S’mores
- Texas Sheet Cake
- Air Fryer Donut Holes
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Lemon Blueberry Poke Cake
Equipment
Ingredients
- 21 ounces blueberry pie filling
- 15.25 ounce box white cake mix + ingredients on the box to prepare
- 3.4 ounce box instant lemon pudding
- 2 cups cold milk
- 2 tablespoons fresh lemon juice or 2 teaspoons lemon extract
- 8 ounces whipped cream topping
Instructions
- Preheat oven to 350°F
- Prepare the cake mix according to the package directions, adding 2 tablespoons of lemon juice to the batter. Pour into a greased 9×13 baking dish and bake according to the directions.
- 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 the cake cool completely.
- 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.
- After 2 hours add the blueberry layer. Even spread the blueberry pie filling on top of the pudding layer and smooth with a spatula.
- Finally, spread over the whipped topping. Chill 1 more hour, up to overnight.
- Garnish with fresh blueberries and lemon zest (optional). Cut into 12 squares and serve.
- Refrigerate leftovers.
Notes
- This cake can be made the day ahead. Prepare as directed and refrigerate until ready to serve.
- Refrigerate any leftovers up to 4 days.
- Pour the pudding into the holes made in the cake before the pudding fully sets to make it easier.
- Try this recipe with raspberry or blackberry instead of blueberry.
- Use homemade whipped cream instead of Cool Whip if you prefer.
