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

Description

A refreshing and flavorful dessert combining the zingy taste of lemons with the sweetness of blueberries. This Blueberry Lemon Poke Cake features a moist white cake infused with lemon pudding and bursts of juicy blueberries, topped with a light and fluffy whipped topping. Perfect for a summer treat or a light, fruity dessert for any occasion!

Ingredients

Units Scale

Cake Base

1 box white cake mix
1 cup water
1/3 cup vegetable oil
3 egg whites
9 ounces blueberries

Pudding Layer

2 (3.4-ounce) boxes of instant lemon pudding
4 cups whole milk

Topping

8 ounces whipped topping

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Instructions

Prepare the Oven and Baking Dish
Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray and set it aside.
Prepare the Cake Batter
In a large bowl, add the white cake mix (reserving 2 tablespoons for later), water, vegetable oil, and egg whites. Using an electric hand mixer, mix on low speed for 30 seconds, then increase to medium speed and mix for another 2 minutes.
Add Blueberries
In a small bowl, toss the blueberries with the reserved 2 tablespoons of cake mix to coat them. Gently fold the coated blueberries into the cake batter. This step helps the blueberries to suspend in the batter evenly.
Bake the Cake
Pour the cake batter into the prepared baking dish. Optionally, sprinkle a few extra blueberries on top for added presentation. Bake according to the package instructions, or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack.
Poke Holes into the Cake
Use the rounded handle of a wooden spoon to poke holes evenly across the cake, spacing them approximately 1 inch apart. If cake crumbs accumulate on the handle, wipe it clean before continuing.
Prepare and Add the Pudding Layer
In a large bowl, mix the instant lemon pudding with the milk just until the mixture starts to thicken. Pour the pudding mixture over the cake, making sure to fill the holes first. Spread the remaining pudding evenly over the top of the cake.
Chill the Cake
Cover the cake with plastic wrap and refrigerate it for at least 2 hours to allow the pudding to set.
Top with Whipped Topping
Spread the whipped topping evenly over the chilled cake. Return the cake to the refrigerator and chill for another 2 hours. Slice and serve cold for best results.

Notes

Always let the cake cool completely before poking holes to prevent crumbling.
Pour the pudding over the cake immediately after mixing it; waiting too long may cause the pudding to thicken and not seep into the holes properly.
Tossing blueberries in dry cake mix prevents them from sinking to the bottom and ensures even distribution.
Use a baking dish with high sides to accommodate the layers and pudding.
For maximum freshness and flavor, serve the cake chilled.
This cake pairs wonderfully with a light dusting of lemon zest on top for extra flavor and visual appeal

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 25g
Sodium: 330
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg