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!
Lemon Blueberry Poke Cake
YIELDS: 12 SERVINGS
PREP TIME: 0 HOURS 30 MINS
TOTAL TIME: 1 HOUR 30 MINS
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
- 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.
- 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.
- Let cool for 15 minutes, then fold in whipped topping.
- 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.
- 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.
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