Recipes » Dirt Cheap Recipes » Lemon Blueberry Poke Cake

Lemon Blueberry Poke Cake

fb iconpinterest iconpinterest iconlinkedin iconbuffer icon

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.

View More Dirt Cheap Recipes!