5 from 1 vote
This Lemon Blueberry Poke Cake is perfect for spring and summer! It's make with a lemon cake then drizzled with lemon curd and a blueberry syrup.
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.