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!
Servings: 8 servings
Ingredients
- 1 (15.25-ounce) box lemon cake mix + ingredients called for on the box
- 1 (3.4-ounce) package lemon pudding mix
- 1 ½ cups whole milk
- 1 (21-ounce) can blueberry pie filling
- 1 (12-ounce) container whipped topping
- ¾ cup lemon curd
- lemon zest for garnish
Instructions
- Prepare and bake the 1 (15.25-ounce) box lemon cake mix + ingredients called for on the box according to the package directions in a 9x13-inch cake pan. Remove and allow to cool for 10 minutes.
- Using the end of a wooden spoon, poke holes throughout the cake.
- Whisk together the 1 (3.4-ounce) package lemon pudding mix and 1 ½ cups whole milk, and pour it evenly over the cake, filling the holes.
- Immediately top the cake with the 1 (21-ounce) can blueberry pie filling, spreading it evenly and gently pressing it into the holes.
- Cover the cake and place it in the fridge for at least one hour to set up.
- With a spatula, fold together the 1 (12-ounce) container whipped topping and ¾ cup lemon curd until smooth.
- Remove the cake from the fridge and spread the whipped cream mixture over it. garnish with lemon zest for garnish and enjoy!
Nutrition
Calories: 234kcal | Carbohydrates: 48g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.04g | Cholesterol: 5mg | Sodium: 92mg | Potassium: 154mg | Fiber: 2g | Sugar: 43g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg
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