Looking for a dessert that's guaranteed to wow at your next gathering? This Lemon Blueberry Poke Cake is about to become your new obsession! The combination of bright lemon and sweet blueberries creates an easy dessert that's as beautiful as it is delicious.
For more lemon desserts, try our Lemon Gooey Butter Cake and Mini Lemon Cheesecake Tarts!
There's something magical about a poke cake where flavor gets infused right into every bite. The creamy pudding seeps into the holes of the cake, creating pockets of lemon goodness that make every forkful absolutely incredible!
It hurt my heart to have to buy blueberries for this dish since there are hundreds on the bushes, but they aren't quite ripe. Luckily the grocery store had some lovely blueberries on sale!
The whipped cream cheese topping is the perfect crowning touch for this easy recipe. It's light enough to spread over the pudding layer without mixing it in. I also love that I can incorporate the cream cheese flavor without something heavy like a cream cheese frosting!
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Ingredient Notes
- Boxed cake mix - The ultimate shortcut to a perfect cake base. Plus, you'll need the ingredients listed on the box (usually eggs, water, and vegetable oil). I prefer lemon cake mix, but a vanilla or yellow cake works too if you want to add your own lemon zest!
- Instant lemon pudding - This is the magic that transforms a regular cake into a dreamy poke cake. You'll need milk (I used 2%) to prepare it according to the package.
- Cream cheese - Make sure it's the full-fat 8 oz block and softened to room temperature for that perfectly smooth frosting. Cold cream cheese = lumpy toppin!
- Heavy whipping cream - The high fat content in heavy cream is essential for creating those beautiful stiff peaks in your topping.
- Powdered sugar - Also called confectioners' sugar, this dissolves beautifully into the whipped topping.
- Fresh blueberries - These little juicy berries add pops of color and bursts of flavor.
See recipe card for full ingredient list and quantities.
How to Make Lemon Blueberry Poke Cake
- Preheat your oven according to the cake mix package directions and prepare a 9x13-inch pan with non-stick spray.
- Prepare the cake batter following the boxed cake mix directions, combining with eggs, vegetable oil, and water as instructed. Fold the blueberries into the batter.
- Bake the cake until it springs back when touched or a cake tester comes out clean.
- Let the cake cool for 10 minutes, then poke holes all over using the handle of a wooden spoon, spacing them about 1 inch apart.
- Make the pudding according to package directions, but only whisk for 1 minute instead of 2 to keep it pourable.
- Pour the pudding directly into the holes, working quickly before it sets. Spread any remaining pudding evenly across the top.
- Refrigerate the cake uncovered for 2-3 hours, allowing the pudding to set completely.
- For the topping, beat softened cream cheese until smooth, then add 3 tablespoons of heavy cream and beat until blended.
- Add remaining heavy cream and beat for about 2 minutes until it starts to thicken.
- Gradually add powdered sugar while beating, then continue until stiff peaks form.
- Spread the frosting over the cooled cake, cover, and refrigerate for at least 2 more hours or overnight.
Expert Tips
- A little fresh lemon zest added to both the cake batter and the frosting takes the lemon flavor to a whole new level of deliciousness!
- You might notice in the pictures that my blueberries sank to the bottom of the cake - it was still delicious, but since then I've learned a trick: Pour half the batter into the baking pan first, then fold the blueberries into the other half before you pour it on top.
- Make sure your cream cheese is truly at room temperature to avoid lumps in your frosting.
- Work quickly when pouring the pudding - it sets fast!
- If you're in a time crunch, you can substitute the homemade whipped topping with Cool Whip.
- For special occasions, garnish with lemon curls, candied lemon slices, fresh blueberries, and sprigs of mint!
Storage
Store your blueberry lemon poke cake covered in the refrigerator for up to 4 days. The cake actually tastes even better on day 2 after the flavors have had time to come together!
Freezing is not recommended as the texture of the whipped cream cheese topping will change when thawed.
You could freeze the cake 1-2 months unfrosted if it's tightly wrapped. Then when you thaw to serve make the topping.
Fresh blueberries work best as a topping since frozen berries tend to "bleed" as they thaw, potentially staining your beautiful cake.
This is a fantastic make-ahead dessert! You can prepare the entire cake up to 2 days before serving.
The pudding is what makes this a true poke cake, but you could substitute with lemon curd for an even more intense lemon flavor or make a homemade blueberry sauce instead!
More Blueberry Recipes You'll Love
- Blueberry Orange Bread
- Blueberry Crumb Cake with Cream Cheese
- Brioche French Toast Casserole
- Blueberry Cupcakes with Cream Cheese Frosting
- Watermelon Salad with Feta Cheese, Cucumber, and Blueberries
📖 Recipe
Blueberry Lemon Poke Cake with Whipped Cream Cheese Topping
Ingredients
- 1 box Lemon Cake Mix plus other ingredients needed, usually vegetable oil and eggs
- 1 box Instant Lemon Pudding plus milk - I used 2%
- 1 cup Blueberries
- 8 oz cream cheese room temperature
- 1 pint heavy whipping cream
- 2 cups powdered sugar
Instructions
- Preheat oven and make lemon cake batter according to package directions. Fold in blueberries and pour batter into a prepared 9x13 baking dish.
- Bake the cake until it springs back when touched or a cake tester inserted in the middle shows no wet batter.
- Let cake cool for 10 minutes, then poke holes with the handle of a wooden spoon, about 1 inch apart.
- Make pudding according to package directions, BUT only whisk for 1 minute instead of the recommended 2 minutes.
- Pour pudding mixture directly into holes in the poke cake, poking the holes again with the wooden spoon handle as needed to get the pudding down in the holes. You'll need to work quickly as the pudding will become thicker as you pour! Pour remaining pudding across the top of the cake and spread evenly.
- Move cake to the fridge uncovered to chill for 2-3 hours.
- For the whipped cream cheese topping, beat softened cream cheese with a hand mixer on medium speed until no lumps remain. Add 3 tablespoons heavy whipping cream and continue beating until well blended, about 1 minute. Add remaining heavy cream and continue beating for about 2 minutes or until it starts to thicken. Sift the powdered sugar into the mixture slowly, beating until fully incorporated as you go. Continue beating for 1-2 minutes or until stiff peaks form.
- Spread the whipped cream cheese frosting over the top of the cooled cake, then cover and return to the refrigerator for 2 hours or overnight. Serve cold!
Notes
Nutrition
Cakes, Cupcakes, & Frostings
- Lemon Gooey Butter Cake
- Old Fashioned Cream Cheese Pound Cake
- Banana Bread Bundt Cake with Bourbon Glaze
- Hummingbird Bread Recipe with Cream Cheese Glaze
- Key Lime Cupcakes: Small Batch Mini Size
- Blueberry Crumb Cake with Cream Cheese
- Mini Strawberry Shortcake
- Mini Carrot Cake Cupcakes
Kay says
Delicious!