Blueberry Lemon Poke Cake
Blueberry Lemon Poke Cake is a refreshing treat, perfect for any time of the year. It’s a lemony cake topped with creamy lemon pudding, blueberry pie filling and Cool Whip. Easy and delicious!
Contains affiliate links
I love a poke cake! It’s so easy to prepare, serves a lot of people making poke cakes perfect party desserts, and the flavor combinations are endless!
This blueberry lemon poke cake starts with a boxed white cake as the base, for a short cut, with fresh lemon juice added for a subtle lemon cake flavor. The next layer is creamy lemon pudding which also adds extra moisture to the cake. Next is blueberry pie filling mixed again with fresh lemon juice and the zest of the lemon. The lemon juice really compliments the blueberries. To top it all off, a layer of Cool Whip to bring it all together.
Add lemon zest and fresh blueberries to take it over the top!
Anywhere you bring this cake, it will be a hit!
See more poke cake recipes HERE.
What you’ll need
You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.
Pin this recipe to save to Pinterest so you can make it later! You can Pin It from the recipe card below. Just click the “Pin Recipe” button. If you’d like to follow me on Pinterest , my page is Steph Gigliotti.
- 9×13 baking dish
- nonstick cooking spray or butter to grease the pan
- White cake mix + ingredients on the box to prepare
- Instant lemon pudding
- Cold milk- to prepare the pudding
- Fresh lemon juice + zest (or 2 tsp lemon extract)
- Blueberry pie filling
- Cool Whip- or make a batch of homemade whipped cream, if you prefer
- Fresh blueberries for garnish (optional)
How to make it
Preheat oven to 350°F
Prepare the cake mix according to the package directions, adding 2 tablespoons of fresh lemon juice to the batter. (or substitute lemon extract) Pour into a greased 9×13 baking dish and bake according to the directions, about 25 minutes.
When the cake comes out of the oven let cool 5 minutes and then poke 50 holes in it using the back of a wooden spoon. Space the holes about 1 inch apart and go 3/4 of the way into the cake but not all the way through.
Let the cake cool completely.
Prepare the pudding: combine the pudding and milk in a mixing bowl and beat with an electric mixer for 2 minutes. Pour the pudding over the cooled cake, try to distribute it evenly in all of the holes.
Tip!
Pour the pudding mix into the holes in the cake before it fully sets.
Chill it: Cover the cake and refrigerate for 2 hours.
While the cake is chilling, add the blueberry pie filling to a bowl. Add the remaining 2 tablespoons of lemon juice and half of the lemon zest. Mix together.
When the cake has chilled, add the blueberry layer. Pour the blueberry filling on top of the pudding layer and smooth with a spatula.
Spread the Cool Whip on top of the blueberry layer. Cover and chill 2 more hours, up to overnight.
Garnish with fresh blueberries and the remaining lemon zest (optional). Cut into squares and serve.
Did you enjoy this recipe?
Take a picture and tag me @StephGigliotti on social media and
#StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
Tips
- This cake can be made the day ahead. Prepare as directed and refrigerate until ready to serve.
- Refrigerate any leftovers up to 4 days.
- Pour the pudding into the holes made in the cake before the pudding fully sets to make it easier.
- Try this recipe with raspberry or blackberry instead of blueberry.
- Use homemade whipped cream instead of Cool Whip if you prefer.
Homemade whipped cream
You can make the whipped cream topping by beating 2 cups of heavy whipping cream with 1/2 cup sugar with an electric mixer until peaks form.
Try these mouth watering desserts
- Hot Chocolate Poke Cake
- Andes Mint Poke Cake
- Pastel Poke Cake
- Strawberry Shortcake
- Frozen S’mores
- Texas Sheet Cake
- Air Fryer Donut Holes
Sign up for our newsletter to get new recipes sent right to your inbox! Follow along with me on Instagram, Facebook, YouTube , Pinterest, and TikTok.
Lemon Blueberry Poke Cake
Equipment
Ingredients
- 15.25 ounce box white cake mix + ingredients on the box to prepare
- 3.4 ounce box instant lemon pudding
- 2 cups cold milk
- 4 tablespoons lemon juice + zest or 2 tsp lemon extract, divided
- 21 ounces blueberry pie filling
- 8 ounces Cool Whip
- Fresh blueberries for garnish optional
Instructions
- Preheat oven to 350°F
- Prepare the cake mix according to the package directions, adding 2 tablespoons of fresh lemon juice to the batter. (or substitute lemon extract) Pour into a greased 9×13 baking dish and bake according to the directions, about 25 minutes.
- When the cake comes out of the oven let cool 5 minutes and then poke 50 holes in it using the back of a wooden spoon. Space the holes about 1 inch apart and go 3/4 of the way into the cake but not all the way through.
- Let the cake cool completely.
- Prepare the pudding: combine the pudding and milk in a mixing bowl and beat with an electric mixer for 2 minutes. Pour the pudding over the cooled cake, try to distribute it evenly in all of the holes.
- Cover the cake and refrigerate for 2 hours.
- While the cake is chilling, add the blueberry pie filling to a bowl. Add the remaining 2 tablespoons of lemon juice and half of the lemon zest. Mix together.
- When the cake has chilled, add the blueberry layer. Pour the blueberry filling on top of the pudding layer and smooth with a spatula.
- Spread the Cool Whip on top of the blueberry layer. Cover and chill 2 more hours, up to overnight.
- Garnish with fresh blueberries and the remaining lemon zest (optional). Cut into squares and serve.
Notes
- This cake can be made the day ahead. Prepare as directed and refrigerate until ready to serve.
- Refrigerate any leftovers up to 4 days.
- Pour the pudding into the holes made in the cake before the pudding fully sets to make it easier.
- Try this recipe with raspberry or blackberry instead of blueberry.
- Use homemade whipped cream instead of Cool Whip if you prefer.
