Lemon Blueberry Poke Cake

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


  • 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


  1. Bake the cake according to package directions in a 9 x 13 cake pan. Remove and allow to cool for 10 minutes.
  2. Using the end of a wooden spoon, poke holes throughout the cake.
  3. 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.
  4. 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.
  5. Cover the cake and place in the fridge to set up, at least one hour and preferably two.
  6. With a spatula, fold together the completely thawed whipped cream and lemon curd until smooth.
  7. Remove from the fridge and spread the whipped cream over it.
  8. If desired, garnish with lemon zest and enjoy!
Nutrition Facts
Lemon Blueberry Poke Cake
Amount Per Serving
Calories 113 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 2mg0%
Potassium 62mg2%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.