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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 on a plate.

I am having the baby tomorrow! Can you believe it? I really can’t either. It still hasn’t hit me yet that I am going to have another little babe to add to our family. But things are going to get pretty real here soon and we can’t even wait to meet her! I have so many delicious posts lined up for you and will be taking some much needed time off to enjoy my last baby.

I couldn’t wait to share this delicious cake with you today. I love love love the lemon blueberry combination and this cake is fantastic. It is made with Lucky Leaf’s premium blueberry fruit topping. Each can is filled with delicious blueberries. Poke Cakes are my favorite and I feel like they make a yummy summer dessert.

You start by making the cake. You poke some holes and then fill it with lemon curd and top it with blueberry topping. Doesn’t that sound delicious? My mouth is watering!

Lemon Blueberry Poke Cake areal view.

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!

Slice of Lemon Blueberry Poke Cake on a plate.

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Lemon Blueberry Poke Cake

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!
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 1 9x13 cake


  • 1 box 18.25 ounces lemon supreme cake mix + ingredients called for on the box
  • 1 package 3.4 ounces lemon pudding mix
  • 1 and 1/2 cups whole milk
  • 1 can 21 ounces Lucky Leaf Blueberry pie filling
  • 1 container 12 ounces frozen whipped topping, completely thawed
  • 3/4 cup prepared lemon curd
  • Optional: 1 fresh lemon for zesting


  • 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!


Calories: 113kcalCarbohydrates: 21gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 2mgPotassium: 62mgFiber: 1gSugar: 1gIron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!


More delicious desserts made with Lucky Leaf premium pie filling!

Chocolate Strawberries and Cream Pie 

Blueberry Pie Muffin Bread 

Chocolate Cherry Mousse Bars

Apple Churro Cheesecake Bars

Cherry Pie Sour Cream Crumb Bars

Strawberry Cinnamon Rolls with a Lemon Cream Cheese Glaze

Lemon Blueberry Cheesecake Bars

Cherry Pie Cookies

Raspberry Lemonade Cheesecake Parfaits 

This post was sponsored by Lucky Leaf®. All opinions expressed are my own!



About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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  1. Hi Aylsa, I’m such a big fan of yours I come to your site a lot for dinner inspirations and to see just what good things you have cooking. 🙂 This is the next thing I’m going to tackle for next week, is your Lemon Blueberry Poke Cake two of mine and my husband’s favorite combinations. I have a question for you though you said I need 1 box of 18.25 ounces of lemon supreme cake mix well I have looked and can’t seem to find it could you help me out and tell me where I can find it I tried Walmart, Aldi’s, Bakers and a couple of other local stores around here. All I could find was Duncan Hines Signature Perfectly Moist Lemon Supreme Cake Mix, 15.25 Oz Is going to be big enough and do I need to adjust the other ingredients in the recipe? Is this going to be big enough for a 9×13 pan or do I need to keep looking?

  2. Hi Alyssa, The cake looks so yummy. I need a little clarification though. Your descriptive explanation before the recipe mentions …hidden lemon curd inside the cake….and there is no mention of the lemon pudding mix. The caption below the Recipe Title says ….lemon cake filled with lemon curd topped with a blueberry filling and whipped topping. The Instructions in #3 says to prepare the lemon pudding mix…immediately pour over cake…to fill the holes. Instructions in #6 says …fold…whipped cream and lemon curd. So I am wondering if the lemon pudding should be folded into the whipped cream topping before spreading on top of the blueberry pie filling? I want to share this onolicious looking recipe with orchid club members. Thank you and Aloha.

    1. Hello Carol! The Pudding mix will be mixed and poured into the cake. The 3/4 cup of lemon curd (which is different, you can find my recipe for that here: Perfect Lemon Curd) will be added on top with the whipped cream. Does this help?

  3. I have made many of your recipe’s, and all are excellent. I am getting ready to make the Lemon Blueberry Poke Cake and need clarification on several points.
    1. In your description you say it is filled with the lemon Curd, and the photo seems to suggest that. However, in the instructions it says to add the Lemon Curd to the whipped cream. How does the dollops get into the cake?
    2. Your directions say to remove cake from pan to cool then construct and place in fridge. Photo looks like you keep in the pan, which does make sence to me to keep it together.
    3. I prefer to make my own whip cream. Is that o.k.

    1. Thank you for your support! I am glad that you are loving my recipes.
      1. The vanilla pudding is what you are seeing in the poked holes. You will add the vanilla pudding mix in step 3 to the poked holes. Then you will add the blueberries over top of that in step 4.
      2. In step 7 it is saying remove the cake from the refrigerator not the pan.
      3. Yes! That is a great idea to make your own whip cream.
      Hopefully these questions help when making this cake!

  4. Much happiness with your new little one.
    Anytime you get to it this year is fine, Is the lemon pudding cooked or instant? It looks wonderful, but I can’t figure it out in my mind, and I’d like to get it right.
    Thank you so much.
    Enjoy this special time.
    Claire xo

    1. Thank you so much!! We are loving every minute with our little babe!! She is one sweet girl already! For the lemon pudding mix, it is instant. Thanks for letting me know. I will edit that! Good luck and I hope you enjoy it as much as my family did!! XO

    1. Thank you so much!! We are smitten by her! More pictures to come soon!!
      Lemon Curd is a preserve with a thick consistency made from lemons, butter, eggs, and sugar. There are several recipes you can make or you can always purchase premade from the store. Hope that helps!! Xo

  5. hey girl- this cake looks amazing! So exciting that your having the baby today! so cool! I’ll be praying for you.

    1. Thanks SO much!! I am so excited to have my baby girl in just a few short hours!! I am so ready:)!!