Name: Lemon Blueberry Poke Cake Recipe
Prep time: 15 min
Cook time: 10 min
Yield: 20
Ingredients: 18¼ oz lemon supreme cake mix; 3⅖ oz lemon pudding mix; 1½ cups whole milk; 2 oz Lucky Leaf Blueberry pie filling; 12 oz frozen whipped topping; ¾ cup lemon curd; 1 fresh lemon

How To Make Lemon Blueberry Poke Cake

Look no further than this poke cake recipe for a vibrant summer dessert. Its base is a lemon cake that’s topped with blueberry filling and whipped topping.

Preparation: 15 minutes

Cooking: 10 minutes

Refrigerate Time: 1 hour

Total: 1 hour 25 minutes

Serves:

Ingredients

18.25ozlemon supreme cake mix,(1 box), plus ingredients called for on the box
3.4ozlemon pudding mix,(1 package)
1½cupswhole milk
2ozLucky Leaf Blueberry pie filling,(1 can)
12ozfrozen whipped topping,(1 container), completely thawed
¾cuplemon curd,prepared
1fresh lemon,for zesting, optional

Instructions

Bake the cake according to package directions in a 9×13-inch cake pan. Remove and allow to cool for 10 minutes.
Using the end of a wooden spoon, poke holes throughout the cake.
Prepare the lemon pudding mix by whisking the mix and the whole milk together. Immediately pour it over the cake, aiming to fill the holes.
Immediately add the blueberry pie filling over the cake and, using a spatula, gently press the pie filling also into the holes and spread the remainder of the filling smoothly over the top.
Cover the cake and place in the fridge to set up, at least 1 hour and preferably 2.
With a spatula, fold together the completely thawed whipped cream and lemon curd until smooth.
Remove from the fridge and spread the whipped cream over it.
Garnish with lemon zest, serve, and enjoy!