Poke cakes are one of our favorite easy desserts no matter the season, but when the weather starts to warm up, we turn to one of our most beloved dessert combinations: lemon blueberry. In this recipe, our tender cake is made from a box vanilla cake mix and is upgraded with a homemade blueberry sauce, cream cheese frosting, and a blueberry topping. It’s easy to create and is the perfect spring dessert to serve a crowd in a pinch.
The cake:
A standard box of vanilla cake mix is called for here, but if you have the time and want to go all out, you should give our homemade vanilla cake a try. Just make sure you use a 13″ x 9″ baking dish instead of the 2 round pans we call for.
The blueberries:
We love this blueberry version, but depending on the fruit in season, feel free to switch it up (strawberry crunch poke cake, anyone?). Fresh or frozen can be used for the blueberry sauce, but you need to track down some beautiful fresh ones for garnishing.
The lemon:
You’ll need zest for the frosting, but be sure to hold on to the lemon to juice it for both the sauce and the frosting. You may want to have some more on hand so you can adjust to your taste. In our opinion, the more lemon, the better!
Storage:
If you have any leftovers, store them in an airtight container in the refrigerator for 3 to 4 days.
Made this? Let us know how it went in the comment section below!
