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*Lemon Cake*

  • 1 box lemon cake mix I like to use Betty Crocker Super Moist
  • 1 3.9 oz box instant lemon pudding mix
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/2 cup oil
  • 4 eggs

*Blueberry Syrup*

  • 1 cup blueberries fresh or frozen
  • 1/2 cup granulated sugar
  • 2 tbs lemon juice


  • 1 cup confectioner's sugar
  • 2 8 oz tubs whipped topping thawed (Cool Whip)
  • 3 tbs lemon juice


  • Preheat oven to 350 degrees. Grease a 9x13 pan well, set aside.
  • In a large bowl, whisk together cake mix and pudding mix. Add sour cream, milk, oil and eggs and beat until smooth. Pour into prepared pan and bake for 23-25 minutes or until a toothpick inserted into the center comes out clean. While cake is baking, you can prepare your blueberry syrup.
  • In a mesium-sized saucepan, add blueberries, sugar and lemon juice. Simmer on medium-low hear for 5 minutes or until the natural juices start flowing. Mash them down a bit so more of the juice comes out. Turn stove to low heat and simmer another 5 minutes. Mash one more time then strain through a fine mesh sieve over a bowl to remove all blueberry pieces, you only want the syrup. Allow to cool a bit until the cake is done baking.
  • Once cake is done, allow it to cool down a bit until warm then poke holes into the top of the warm cake, I would say about 25-30 holes if you need a number. Pour syrup into all of the holes making sure to fill each hole - though, it will not fill all the way to the top of each hole. Place cake in the refrigerator and chill until cold, 30 minutes - 1 hour.
  • To make the frosting, beat whipped topping, confectioner's sugar and lemon juice until smooth. This makes a ton of frosting, so if you only want a small layer, reduce the recipe to half. If you want as much as shown in the photos, don't alter the recipe. Smooth the frosting over the cooled cake and place back in the refrigerator to firm up, as it will be quite thin after beating with a mixer. Serve chilled at least 4 hours after making it, to allow the flavors to meld together a bit.
  • Lemon Blueberry Poke Cake will stay fresh for up to 5 days stored in an airtight container in the refrigerator.