Can I use frozen blueberries instead of fresh?

Yes, you can! Just be sure to thaw them first and pat them dry with paper towels to remove excess moisture. Toss them in the reserved cake mix as directed, but handle them gently to prevent them from breaking and coloring the batter.

Why did my pudding layer not soak into the cake properly?

The most common reason is that the pudding was allowed to set too much before pouring it over the cake. Mix the pudding and immediately pour it over the cake, focusing on filling the holes first. Also, make sure your holes are deep enough, extending almost to the bottom of the cake.

Can I make this cake a day ahead of time?

Absolutely! In fact, I recommend it. This cake actually improves after sitting in the refrigerator overnight, as the flavors have more time to meld together, and the texture becomes even more moist and delicious.

How do I prevent the blueberries from sinking to the bottom of the cake?

Coating the blueberries in the reserved cake mix creates a light flour coating that helps them stay suspended in the batter during baking. Don't skip this step! It makes a real difference in how evenly distributed the blueberries will be throughout your finished cake.

Blueberry Lemon Poke Cake Recipe

Name: Blueberry Lemon Poke Cake Recipe
Prep time: 15 min
Cook time: 34 min
Total time: 49 min
Cuisine: American
Ingredients: 1 box white cake mix; 1 cup water; 1/3 cup vegetable oil; 3 egg whites; 9 ounces blueberries; 2 (3.4-ounce) boxes of instant lemon pudding; 4 cups whole milk; 8 ounces whipped topping

This Blueberry Lemon Poke Cake is a refreshing dessert masterpiece that combines the bright, zesty flavors of lemon with sweet, juicy blueberries in every bite. The cake features a moist white cake studded with fresh blueberries, drenched in creamy lemon pudding, and topped with a cloud-like layer of whipped topping. It’s incredibly simple to make, requires minimal hands-on time, and is guaranteed to impress family and friends at your next gathering!

Why You’ll Love This Recipe

Perfect Balance of Flavors: The combination of tangy lemon and sweet blueberries creates a dessert that’s refreshing but not overpowering.
Make-Ahead Friendly: This cake actually gets better as it sits in the refrigerator, making it perfect for busy schedules or entertaining.
Semi-Homemade Simplicity: Using convenient ingredients like cake mix and instant pudding means you can create an impressive dessert without spending hours in the kitchen.
Crowd-Pleaser: I’ve never met anyone who doesn’t love this cake! It’s universally appealing and perfect for potlucks, family gatherings, or summer celebrations.

Ingredients You’ll Need

White Cake Mix: The perfect neutral base that lets the lemon and blueberry flavors shine through. It creates a light, fluffy texture that’s ideal for absorbing the pudding.
Water, Vegetable Oil, and Egg Whites: These basics help transform the cake mix into a moist, tender cake. Using just egg whites keeps the cake nice and white, showcasing those beautiful blueberries.
Blueberries: Fresh is best here! They burst with flavor throughout the cake and create gorgeous purple bursts in every slice. The star of the show!
Instant Lemon Pudding: This creates that creamy, zingy layer that seeps into the cake and keeps everything ultra-moist. Trust me, the lemon flavor is what takes this cake from good to unforgettable.
Whole Milk: Works with the pudding mix to create the perfect consistency – using whole milk makes the pudding extra creamy and rich.
Whipped Topping: The final cloud-like layer that balances everything with its light sweetness. It’s the perfect finishing touch that makes the cake look as good as it tastes.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Berry Swaps

Don’t limit yourself to blueberries! Try raspberries, blackberries, or even a mixed berry blend. Each brings its own unique flavor profile that pairs beautifully with lemon.

Pudding Possibilities

While lemon pudding is the classic choice, try vanilla pudding with some lemon zest mixed in for a milder lemon flavor, or go wild with strawberry pudding for a completely different twist.

Fancy Toppings

Elevate your cake by adding lemon zest, fresh berries, or even a sprinkle of crushed lemon cookies on top of the whipped topping for extra texture and flavor.

Gluten-Free Version

Simply substitute a gluten-free white cake mix to make this dessert accessible for everyone at your table.

How to Make Blueberry Lemon Poke Cake

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F and spray a 9×13 baking dish with cooking spray. In a large bowl, combine the white cake mix (save 2 tablespoons for later), water, oil, and egg whites. Mix with an electric mixer on low for 30 seconds, then increase to medium speed and beat for 2 minutes until smooth and well-combined.

Step 2: Add the Blueberries

In a small bowl, toss your fresh blueberries with those reserved 2 tablespoons of cake mix. This coating prevents them from sinking to the bottom during baking. Gently fold the blueberries into your cake batter, distributing them evenly throughout.

Step 3: Bake the Cake

Pour the blueberry-studded batter into your prepared baking dish. For a picture-perfect presentation, sprinkle a few extra blueberries on top. Bake according to the cake mix box directions (typically around 30-34 minutes) until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack.

Step 4: Create the Holes

Once cooled, use the rounded handle of a wooden spoon to poke holes all over the cake, spacing them about an inch apart. These holes will become little pockets of lemon pudding throughout your cake.

Step 5: Add the Pudding Layer

In a large bowl, whisk together the instant lemon pudding mix and milk just until it begins to thicken but is still pourable. Quickly pour this mixture over the cake, focusing first on filling all those holes you created, then spreading the remaining pudding evenly across the top.

Step 6: Chill and Finish

Cover the cake and refrigerate for about 2 hours, allowing the pudding to set and seep into the cake. Then spread the whipped topping evenly over the surface and return the cake to the refrigerator for at least 2 more hours before serving.

Pro Tips for Making the Recipe

Timing is Everything: Pour the pudding over the cake the moment it starts to thicken but is still pourable. Wait too long and it won’t seep into those holes properly.
Even Holes: Space your holes evenly throughout the cake to ensure every bite gets some of that luscious lemon pudding.
Gentle Folding: When incorporating the blueberries, fold them in gently to prevent breaking them and turning your batter purple (unless that’s the look you’re going for!).
Patience Pays Off: This cake truly improves with time in the refrigerator. The flavors meld together beautifully, and the cake becomes even more moist.

How to Serve#

Perfect Pairings

This Blueberry Lemon Poke Cake is delightful on its own, but try serving it with a scoop of vanilla ice cream or a dollop of lemon curd for an extra-special treat.

Drink Companions

A cup of hot tea or coffee provides a lovely contrast to the cool, refreshing cake. For summer gatherings, serve alongside sparkling lemonade for a coordinated lemon theme.

Presentation Ideas

Garnish each slice with a fresh blueberry, a small sprig of mint, or a tiny wedge of lemon for a professional-looking dessert that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

Keep this cake in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will stay fresh and delicious for up to 4 days – if it lasts that long!

Freezing

While you can freeze portions of this cake for up to 2 months, the texture of the whipped topping may change slightly upon thawing. For best results, if planning to freeze, consider adding the whipped topping after thawing.

Reheating

This cake is designed to be enjoyed cold, straight from the refrigerator. No reheating necessary – just slice and serve!

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can! Just be sure to thaw them first and pat them dry with paper towels to remove excess moisture. Toss them in the reserved cake mix as directed, but handle them gently to prevent them from breaking and coloring the batter.
Why did my pudding layer not soak into the cake properly?

The most common reason is that the pudding was allowed to set too much before pouring it over the cake. Mix the pudding and immediately pour it over the cake, focusing on filling the holes first. Also, make sure your holes are deep enough, extending almost to the bottom of the cake.
Can I make this cake a day ahead of time?

Absolutely! In fact, I recommend it. This cake actually improves after sitting in the refrigerator overnight, as the flavors have more time to meld together, and the texture becomes even more moist and delicious.
How do I prevent the blueberries from sinking to the bottom of the cake?

Coating the blueberries in the reserved cake mix creates a light flour coating that helps them stay suspended in the batter during baking. Don’t skip this step! It makes a real difference in how evenly distributed the blueberries will be throughout your finished cake.

Final Thoughts

This Blueberry Lemon Poke Cake brings together bright, summery flavors in a dessert that’s both impressive and incredibly easy to make. The combination of moist cake, creamy lemon pudding, juicy blueberries, and fluffy whipped topping creates a truly special treat that’s perfect for any occasion. Whether you’re looking for a crowd-pleasing dessert for a summer barbecue or just want to bring a little sunshine to a family dinner, this cake delivers in both flavor and simplicity. Give it a try – I’m confident it will become a requested favorite in your recipe collection!