Lemon Blueberry Poke Cake
A bright lemon sheet cake poked and filled with glossy blueberry pie filling, then chilled and finished with a smooth whipped topping for clean slices and a refreshing, fruity dessert.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 2 hrs
- Yield: 12-15
Ingredients
– 1 box lemon cake mix
– 3 large eggs
– 1 cup milk
– 1/2 cup plain Greek yogurt
– Zest of 1 lemon
– 1 tsp vanilla extract
– 1/2 tsp almond extract
– 1 (21 oz) can blueberry pie filling
– 1 (8 oz) tub whipped topping
Instructions
1. Bake lemon cake in a 9×13 pan per box; use milk, yogurt, zest, vanilla, almond.
2. Cool 20–30 minutes; poke evenly spaced holes with a spoon handle.
3. Spoon blueberry pie filling over cake; nudge into holes; chill 30–60 minutes.
4. Spread whipped topping; add lemon zest; chill 2+ hours; slice and serve.
Notes
Chill before slicing for neat blueberry channels. Garnish slices with fresh blueberries and a small lemon zest curl.