Go Back
–+ servings

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!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Servings 1 9x13 cake
Calories 113 kcal

Ingredients
  

  • 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

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!

Nutrition

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