Lemon blueberry poke cake is a moist, tender crumb lemon cake bursting with a delectable blueberry sauce, then finished with a zesty whipped lemon topping.
If you prefer the blueberry sauce to be thinner add a couple extra tablespoons of water. If you’d prefer it to be thicker, add a bit of cornstarch.
Lemon Blueberry Poke Cake
For the cake:
1 box lemon cake mix
additional ingredients called for on the box to make the cake (eggs, oil and water)
For the blueberry Sauce:
4 cups Frozen Blueberries
1/2 cup Granulated Sugar
1 Lemon , juice only
1/2 cup Water
1 tsp vanilla
For the topping:
16 ounce Ricotta
16 ounce Mascarpone
1 Lemon , juice only
1 cup Powdered Sugar
Prepare the lemon cake according to the package directions for a 9″x13″ baking dish.
While cake is baking, prepare the blueberry lemon sauce. In a medium saucepan, add blueberries, lemon juice, sugar, and water. Stir to combine. Cook over medium heat, stirring occasionally, until the mixture starts to bubble and thicken. Remove from heat and stir in the vanilla. Set aside.
Remove the cake from the oven and allow it to cool for 5 minutes. Use the handle of a wooden spoon to poke holes into the cake that are about an inch apart.
Drizzle the blueberry lemon sauce over the top of the warm cake. Spread the sauce evenly over the cake allowing the sauce and blueberries to get down into the holes.
Let the cake cool completely (about an hour.)
In a large bowl, beat the marscapone, ricotta, and lemon juice together until smooth. Add the powdered sugar, whipping. Spread the topping on top of the cake into an even layer. Place the cake in the refrigerator for at least 1 hour before serving.
Store covered in the refrigerator. Serve with fresh blueberries a touch of lemon zest over the top.
Lemon Blueberry Poke Cake Print Now
Lemon Blueberry Poke Cake
Equipment
- Kitchenaid Mixer or Hand Mixer
Ingredients
- 1 box lemon cake mix
- Additional ingredients as per the cake mix box (eggs, oil, and water)
- 4 cups frozen blueberries
- ½ cup granulated sugar
- 1 lemon (juice only)
- ½ cup water
- 1 tsp vanilla extract
- 16 oz ricotta cheese
- 16 oz mascarpone cheese
- 1 lemon (juice only)
- 1 cup powdered sugar
Instructions
Prepare the Cake:
- Preheat your oven and prepare the lemon cake according to the package instructions for a 9"x13" baking dish. Bake as directed.1 box lemon cake mixAdditional ingredients as per the cake mix box
Make the Blueberry Sauce:
- While the cake is baking, combine the blueberries, lemon juice, sugar, and water in a medium saucepan.4 cups frozen blueberries½ cup granulated sugar1 lemon½ cup water
- Cook over medium heat, stirring occasionally, until the mixture begins to bubble and thicken. Remove from heat, stir in the vanilla, and set aside.1 tsp vanilla extract
Poke the Cake:
- Once the cake is out of the oven, allow it to cool for 5 minutes. Use the handle of a wooden spoon to poke holes in the cake about an inch apart.
Add the Sauce:
- Drizzle the warm blueberry sauce over the cake, ensuring the sauce and berries seep into the holes. Spread evenly over the cake.
Cool the Cake:
- Let the cake cool completely, about 1 hour.
Prepare the Topping:
- In a large bowl, beat together the ricotta, mascarpone, and lemon juice until smooth. Gradually add the powdered sugar and continue whipping until creamy. Spread the topping evenly over the cooled cake.16 oz ricotta cheese16 oz mascarpone cheese1 lemon1 cup powdered sugar
Chill and Serve:
- Refrigerate the cake for at least 1 hour before serving. Garnish with fresh blueberries and a sprinkle of lemon zest if desired.
Storage:
- Store the cake covered in the refrigerator. Enjoy chilled for a refreshing treat!
Equipment
If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.
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Could this be made into cupcakes?