There is something about the combination of lemon and blueberry that is amazing! It is definitely one of my favorite combinations. I seem to make lots of blueberry lemon recipes so don’t forget to search my blog for some other delicious recipes. I think this Blueberry Lemon Poke Cake with Frozen Blueberry Candy is probably my favorite.
This was my first poke cake and I must admit I am in LOVE. This cake also has a delicious creamy topping that is not just cool whip, but cool whip mixed with lemon curd. OMG!! is all I can say about that!! It is incredible!!
I also decided to place a few frozen blueberry candies on each slice, adding the most decadent treat. I had never heard of frozen blueberry candies and that may have saved me a few pounds over the years. LOL Thanks to The Food Charlatan I now know all about this delicious treat. My kids would like to personally thank her!! Please refer to The Food Charlatan recipe for the frozen blueberry candies. They are so easy to make and great for any hot day. Keep a batch in the freezer for some delicious snacking.
- 1 Box Lemon Cake Mix
For Lemon Blueberry Sauce
- 1 1/2 Cups Fresh or Frozen Blueberries
- 1 Lemon, zest and juice (1 TSP of zest, 1 TBSP of juice)
- 1/4 Cup Sugar
- 2 TSP Corn Starch
- 1/2 TSP Vanilla Extract
For the Topping
- 1/2 Cup Jarred Lemon Curd
- 1 8 oz container of whipped topped
- Prepare the Lemon Cake according to package directions.
- While cake is cooking, start to prepare your lemon blueberry sauce. In a medium sized pot, add blueberries, lemon zest, lemon juice, sugar, and cornstarch. Stir to combine while starting to cook over medium heat.
- Continue to cook while stirring occasionally. Cook aprx. 6-7 minutes for fresh blueberries and 12 minutes for frozen. Cook until sauce starts to get bubbly and thick.
- Remove from heat and add vanilla in. Let sit.
- Once cake is cooked, let cool 5 minutes. Than use the handle of a wooden spoon or spatula to poke holes in your cake. You want to space these out about 1 inch apart.
- Now pour your lemon blueberry sauce over the top of your cake, gently helping it into the holes.
- Let cake cool completely.
- Mix lemon curd with about 1 cup of cool whip in a bowl, whisk until smooth and blended well.
- Add remaining cool whip to the bowl and gently fold in making sure your flavors are completely combined.
- Spread lemon cool whip across the top of the blueberries and smooth nicely. You will want to be gentle while doing this because some of your lemon blueberry sauce may start to bleed through.
- Place cake in the fridge for about an hour before serving. Keep stored in the fridge.
Adapted from The Wholesome Dish