Lemon Blueberry Poke Cake
 
 
There's no way around the blueberry syrup. But we promise you it is 100% worth it. If you have some time, try to make it the day before!
Author:
Recipe type: Dessert
Ingredients
  • FOR THE CAKE AND FILLING
  • Cooking spray, for pan
  • 1 box vanilla cake mix, plus ingredients called for on box
  • 2½ c. blueberries
  • Juice of ½ lemon
  • 1 tbsp. granulated sugar
  • ½ c. whipped topping
  • FOR THE FROSTING AND TOPPING
  • 1 c. (2 sticks) butter, softened
  • 2 (8-oz.) blocks cream cheese, softened
  • 2¼ c. powdered sugar
  • Zest of 1 lemon
  • Juice of ½ lemon
  • 1 tsp. pure vanilla extract
  • Blueberries, for garnish
Instructions
  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.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2019/04/24/lemon-blueberry-poke-cake/