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!
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!