Read...
Lemon Blueberry Poke Cake is a tender and moist lemon cake filled with lemon curd topped with a blueberry filling and whipped topping. This is a perfect summer cake and will be a hit wherever it goes!
Lemon Blueberry Poke Cake is a tender and moist lemon cake filled with lemon curd topped with a blueberry filling and whipped topping. This is a perfect summer cake and will be a hit wherever it goes!
Once you have the blueberry topping you spread it with cool whip. This cake is actually quite simple to put together and a huge crowd pleaser. Every layer is delicious and the hidden lemon curd inside the cake is perfect with every bite. The blueberry topping adds such a great texture and flavor and takes this cake to the next level.
Serve it at your next gathering! You will love it just as much as our family did!
INGREDIENTS
INSTRUCTIONS
Lemon Blueberry Poke Cake is a tender and moist lemon cake filled with lemon curd topped with a blueberry filling and whipped topping. This is a perfect summer cake and will be a hit wherever it goes!
Once you have the blueberry topping you spread it with cool whip. This cake is actually quite simple to put together and a huge crowd pleaser. Every layer is delicious and the hidden lemon curd inside the cake is perfect with every bite. The blueberry topping adds such a great texture and flavor and takes this cake to the next level.
Serve it at your next gathering! You will love it just as much as our family did!
INGREDIENTS
- 1 box (18.25 ounces) lemon supreme cake mix + ingredients called for on the box
- 1 and ½ cups whole milk
- 1 can (21 ounces) Lucky Leaf Blueberry pie filling
- 1 package (3.4 ounces) lemon pudding mix
- ¾ cup prepared lemon curd
- 1 container (12 ounces) frozen whipped topping, completely thawed
- Optional: 1 fresh lemon for zesting
INSTRUCTIONS
- Bake the cake according to package directions in a 9 x 13 cake pan. Remove and allow to cool for 10 minutes.
- Using the end of a wooden spoon, poke holes throughout the cake.
- Prepare the lemon pudding mix by whisking the mix and the whole milk together. Immediately pour it over the cake, aiming to fill the holes.
- Immediately (don't let the pudding set up!), add the blueberry pie filling over the cake and, using a spatula, gently press the pie filling also into the holes and spread the remainder of the filling smoothly over the top.
- Cover the cake and place in the fridge to set up, at least one hour and preferably two.
- With a spatula, fold together the completely thawed whipped cream and lemon curd until smooth.
- Remove from the fridge and spread the whipped cream over it.
- If desired, garnish with lemon zest and enjoy!
