Thursday, July 18, 2024

Lemon Blueberry Poke Cake


Cooking spray, for the frying pan
1 box of vanilla cake mix, plus the ingredients ordered in the box
2 1/2 c. of blueberries
Juice of 1/2 lemon
1 tablespoon of granulated sugar
1/2 c. of beaten cover

1 c. (2 sticks) of butter, softened
2 (8-oz.) blocks of cream cheese, softened
2 1/4 c. of powdered sugar
Peel of 1 lemon
Juice of 1/2 lemon
1 teaspoon of pure vanilla extract
Blueberries, for the garnish


Preheat the oven to 350°. Line a 9″-x-13″ pan with parchment paper and grease with cooking spray. Bake the cake according to the instructions on the package. Allow to cool completely.
Prepare cranberry sauce: In a small saucepan over medium heat, combine cranberries, lemon juice and sugar. Simmer and cook until thickened and marbled, 5 to 7 minutes. Remove from heat and pour into a medium bowl.
Cool for 15 minutes, then add whipped topping.
Make a glaze: In a large bowl using a hand blender, beat the butter and cream cheese. Add powdered sugar, peel and lemon juice and vanilla and beat until smooth and fluffy.
Using the back of a wooden spoon, make holes in all the cooled cake and then pour the blueberry mixture over it. Spread the frosting on top and garnish the cake with more blueberries.

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