Lemon Blueberry Poke Cake

This Lemon Blueberry Poke Cake is made with a lemon cake, lemon curd, a blueberry syrup and topped with freshly whipped cream!

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You guys I need major springtime thoughts after this past weekend!!  We were covered in snow and it was really cold, yuck!!  I am looking forward to this weekend because we are supposed to hit the 80’s!  This Colorado weather is too crazy if you ask me!  So, I am going to need to eat a big slice of this lemon blueberry poke cake until then.

I made this cake for our Easter dessert this year because it’s just so cheery and screams spring.  Plus it’s a good way to try out a new dessert recipe and get rid of it all at the same time!  Hey just keepin it real here folks.  I had already made it once before but I like to make my recipes at least twice and I really didn’t need to keep that much cake around the house.  🙂

The flavor of this cake is amazing and you can make this mostly homemade or take some help from the store with a store bought cake mix and lemon curd.  I used my Homemade Lemon Curd which I prefer over the store bought stuff.  But if you’re in a rush or just don’t want to make lemon curd you should be able to find it in the grocery store next to the jellies and jams.  I did use a store bought lemon cake mix but feel free to use a homemade cake if you prefer.

The blueberry syrup is homemade but trust me it is super easy!!  You could also substitute the freshly whipped cream with cool whip but I suggest making the whipped cream yourself.  It tastes soooo much better!!!

You can make the lemon curd and blueberry syrup the day before so you’re not trying to fit it all in while the cake is baking.  Just warm the lemon curd and syrup up a little in the microwave so it spreads a little easier.  I don’t suggest making the whipped cream in advance because sometimes it can get a little watery.

I chose to top this cake with golden oreos (but the lemon ones would also be great!) and fresh blueberries.  I love how pretty this cake is and it really is easy to put together!   And since it’s a poke cake that makes plenty to share, it will be perfect to take to all of your spring and summertime gatherings!!

5 from 1 vote

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Lemon Blueberry Poke Cake

Prep Time

45 mins

Cook Time

25 mins

Total Time

1 hr 10 mins

 

Servings: 12 + servings

Author: Countryside Cravings

Ingredients

• 1 lemon cake mix + ingredients to make the cake from the box
• 3/4 cup lemon curd homemade or store bought
• BLUEBERRY SAUCE:
• 2 1/2 cups fresh or frozen blueberries
• 1 cup water
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla
• WHIPPED CREAM:
• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla
• TOPPING
• 1/2 cup fresh blueberries
• Crushed golden or lemon oreos

Instructions

1. Prepare lemon curd if making it homemade. (I have a recipe on the blog)
2. BLUEBERRY SAUCE:
3. In a medium saucepan combine the blueberries, water, sugar and cornstarch. Bring to a boil and cook for 10 minutes stirring occasionally. Remove from heat and stir in vanilla, set aside.
4. Preheat oven to 350 degrees F. Lightly grease a 9x13 baking pan, set aside.
5. Prepare cake according to box directions and pour into prepared pan and bake according to box directions.
6. When the cake comes out of the oven poke several holes across the top of the cake using a wooden spoon handle or something similar.
7. If your lemon curd is cold warm it a little then spread over the cake. Pour the blueberry syrup over the cake. Cover and refrigerate for at least 2 hours.
8. Meanwhile prepare the whipped cream. Using a stand mixer or hand mixer beat the whipping cream, powdered sugar and vanilla until stiff peaks form.
9. Remove cake from refrigerator and spread with whipped cream. Cover and chill until ready to serve. Before serving top with crushed oreos and fresh blueberries.

Recipe Notes

Cake can be kept covered in the refrigerator for up to 3 days.