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Are you ready to bake up some sunshine? Well, you’re in the right place. With lemon pudding, and studded with fresh blueberries, our Blueberry Lemon Poke Cake is a delicious, bright, and refreshing dessert.

LEMON POKE CAKE ON A WHITE PLATE

Lemon Poke Cake is the perfect dessert to bring the zest and tang of a sunny day right to your kitchen. And what could go better with lemon than blueberries?!

This sweet treat is a dance of flavors in your mouth, with the delicate sweetness of blueberries perfectly complementing the citrusy kick of lemon—a true lemon lovers dessert.

The pudding that you spread over the top makes the whole thing so moist and delicious! I can’t tell you enough how much I love this lemon poke cake recipe, just for that fact.

The fun part? We’re going to use the poke cake method, which means you’ll be creating cute little holes in the entire cake to fill with an oozing lemon pudding. Trust me, it’s a blast to make and even more fun to eat!

If you’ve got kids, let them help you with the poking part. I have Lily take care of this, and she absolutely loves it! 

So, not only do you get to enjoy a creamy lemon pudding cake, but you get the best results by jabbing a poker into it. Ha!

If you’ve never tried a creamy Lemon Poke Cake, then I am so excited for you! This will be one of the best things you’ve ever tried, bar none, especially if you love lemon desserts!

Some of our other favorite cake recipes we have on our site include: Decadent Chocolate Italian Love Cake, Strawberry Earthquake Cake, and Carrot Bundt Cake.

LEMON POKE CAKE ON A WHITE PLATE

WHY THIS RECIPE WORKS:

  1. Box Cake Mix: We’re taking full advantage of a box cake mix here to keep things simple and ensure a fluffy, moist cake every time.
  2. Fresh Berries: The blueberries give a fresh, fruity contrast to the lemon flavors. And who doesn’t love little bursts of berries in their cake?
  3. Easy to Make: With straightforward steps and simple ingredients, this is an easy recipe that yields a delicious cake!

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Box white cake mix
  • Water
  • Vegetable oil
  • Egg whites
  • Blueberries
  • Instant lemon pudding mix
  • Milk
  • Whipped topping
INGREDIENTS NEEDED TO MAKE LEMON POKE CAKE

HOW TO MAKE LEMON POKE CAKE:

  1. Preheat oven to 350°F. Spray a 9×13 baking dish with cooking spray, and set aside.
  2. In a large bowl, place the white cake mix (reserving 2 tablespoons for later), water, oil, and egg whites. Mix on low for 30 seconds, and mix on medium for 2 minutes with an electric hand mixer.
  3. Toss blueberries with the remaining 2 tablespoons of cake mix in a small bowl. Fold in blueberries into batter. 
  4. Pour the cake batter into the prepared pan. Sprinkle a few more blueberries on top for a pretty presentation, optional.
  5. Bake per the directions on the back of the box until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack.
  6. With a rounded wooden spoon handle, poke holes all over the cake about 1 inch apart. If the cake starts to accumulate on the handle, just wipe it off.
COLLAGE OF IMAGES SHOWING HOW TO MAKE THE CAKE FOR LEMON POKE CAKE
  1. For the pudding layer, mix pudding with milk in a large bowl, just until it starts to thicken. You want it to be pourable.
  2. Pour the pudding mixture, concentrating on filling all the holes first, then smooth out the rest on top of the cake. 
  3. Cover and place in the fridge for 2 hours.
  4. Top with whipped topping and chill in the fridge for an additional 2 hours. Slice and serve.
COLLAGE OF IMAGES SHOWING HOW TO POKE AND FILL LEMON POKE CAKE

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

CAN I USE ANOTHER BERRY?

Absolutely! Strawberries, raspberries, or mixed berries would all work great.

CAN I USE FROZEN BLUEBERRIES?

Yes, just make sure to thaw and drain them first. They’ll have a lot of liquid in them.

CAN I USE WHIPPED CREAM INSTEAD OF WHIPPED TOPPING?

Of course! Whipped cream can give a richer flavor and a creamier texture.

Just be aware it may not hold its shape the way whipped topping like Cool Whip will.

LEMON POKE CAKE ON A WHITE PLATE

WHY TOSS THE BLUEBERRIES IN THE DRY INGREDIENTS?

This helps to keep the berries from sinking to the bottom of the pan.

We want them to hang out all through the cake instead of just a layer on the bottom.

ANY ADDITIONS?

You got it! Here are a few to get you started:

  • Add some lemon slices for garnish.
  • Try a little lemon zest on top for added flavor.
  • A drizzle of lemon glaze can add extra sweetness.
  • White chocolate chips can add a nice contrast of flavors.
  • Add some other fruits like raspberries or strawberries for more flavor.
  • Sprinkling some powdered sugar on top can give a nice finish.
  • A layer of lemon curd could add a more intense lemon flavor.
  • Try adding some nuts for a bit of crunch.
  • Sprinkles always make any cake more fun!
  • Some mint leaves can provide a refreshing contrast.

ANY SUBSTITUTIONS?

Most definitely. This list will give you some great ideas:

  • Substitute the blueberries for another type of berry.
  • Try using a yellow cake mix instead of a white cake mix for a different flavor.
  • Replace the vegetable oil with apple sauce for a lower-fat option.
  • Instead of whipped topping, use whipped cream or a dairy-free whipped topping.
  • If you don’t have instant lemon pudding, try using lemon jello mixed with vanilla pudding for a similar taste.
A FORK HOLDING UP A BITE OF LEMON POKE CAKE IN AIR

HOW TO STORE:

Refrigerator: If, by slim chance, you do end up with leftover cake (this stuff is so good), cover the poke cake with plastic wrap and store it in the fridge for up to 5 days.

Freezer: For a longer storage time, you can freeze the poke cake in an airtight container for up to 2 months.

DANA’S TIPS AND TRICKS:

  • Allow the cake to fully cool before poking the holes. This prevents the cake from crumbling.
  • When you pour the pudding over the cake, be sure to do it immediately after mixing it. If the pudding sets, it won’t seep into the holes as well.
  • Don’t skip the step of tossing the blueberries in the dry ingredients! This helps the blueberries to evenly distribute in the cake.
  • Make sure to refrigerate the cake for at least an hour before serving. This allows the pudding to set.
  • Use a cake pan with high sides to hold all the delicious lemon pudding.
  • Serve this cake chilled. It enhances the refreshing flavors of the blueberries and lemon.
LEMON POKE CAKE ON A PLATE WITH A BITE TAKEN OUT

This Lemon Poke Cake is a luscious dessert that brings together the sweet taste of blueberries with the tangy flavor of lemon.

Whether you are a seasoned baker or just starting out, this recipe is an easy way to create a dessert that is sure to impress. So grab the round handle of a wooden spoon, and let’s get baking!

If you’ve tried this LEMON POKE CAKE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

This Silly Girls Kitchen Logo
5 from 12 votes

Blueberry Lemon Poke Cake

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 34 minutes
Chill Time 4 hours
Are you ready to bake up some sunshine? Well, you’re in the right place. With lemon pudding, and studded with fresh blueberries, our Blueberry Lemon Poke Cake is a delicious, bright, and refreshing dessert.
Servings 12 servings

Ingredients
  

Instructions

  • Preheat oven to 350°F. Spray a 9×13 baking dish with cooking spray, and set aside.
  • In a large bowl, place the white cake mix (reserving 2 tablespoons for later), water, oil, and egg whites. Mix on low for 30 seconds, and mix on medium for 2 minutes with an electric hand mixer.
    1 box white cake mix, 1 cup water, 1/3 cup vegetable oil, 3 egg whites
  • Toss blueberries with the remaining 2 tablespoons of cake mix in a small bowl. Fold in blueberries into batter.
    9 ounces blueberries
  • Pour the cake batter into the prepared pan. Sprinkle a few more blueberries on top for a pretty presentation, optional.
  • Bake per the directions on the back of the box until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack.
  • With a rounded wooden spoon handle, poke holes all over the cake about 1 inch apart. If the cake starts to accumulate on the handle, just wipe it off.
  • For the pudding layer, mix pudding with milk in a large bowl, just until it starts to thicken. You want it to be pourable.
    2 3.4 ounce boxes of instant lemon pudding, 4 cups whole milk
  • Pour the pudding mixture, concentrating on filling all the holes first, then smooth out the rest on top of the cake.
  • Cover and place in the fridge for 2 hours.
  • Top with whipped topping and chill in the fridge for an additional 2 hours. Slice and serve.
    8 ounces whipped topping

Video

Notes

  • Allow the cake to fully cool before poking the holes. This prevents the cake from crumbling.
  • When you pour the pudding over the cake, be sure to do it immediately after mixing it. If the pudding sets, it won’t seep into the holes as well.
  • Don’t skip the step of tossing the blueberries in the dry ingredients! This helps the blueberries to evenly distribute in the cake.
  • Make sure to refrigerate the cake for at least an hour before serving. This allows the pudding to set.
  • Use a cake pan with high sides to hold all the delicious lemon pudding.
  • Serve this cake chilled. It enhances the refreshing flavors of the blueberries and lemon.

Nutrition

Calories: 367kcal | Carbohydrates: 58g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 421mg | Potassium: 197mg | Fiber: 1g | Sugar: 29g | Vitamin A: 157IU | Vitamin C: 2mg | Calcium: 211mg | Iron: 1mg
Nutrition Disclaimer
Course Dessert
Cuisine American

Love This Recipe?

Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!

Originally Posted April 7, 2017

Updated with tweak to recipe and images July 2023

5 from 12 votes (9 ratings without comment)

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10 Comments

  1. Hello, Literally in the middle of making this and I am confused on the pudding preparation. The pudding box does not call for any milk. Did you mean to prepare the pudding and also mix in milk? Or just mix the pudding powder with milk and leave out all other ingredients? Thank you!

  2. Thanks for trying out this recipe! I used instant pudding in this recipe. For instant pudding, it is just the box of pudding mix plus the milk. If you got a cooked style of boxed pudding (or another kind), no worries, just make it as per the directions on the package and continue with the recipe directions. I hope this helps!

  3. Vanessa Davis says:

    This looks so delicious – can’t wait to try them.

  4. 5 stars
    Lemon and blueberry are a match made in flavor heaven! Poke cakes are equally delightful.

  5. 5 stars
    Lemon and Blueberry are such great flavours. They work so well together!
    I just love how easy this recipe is!!! It is a big hit in our family!

  6. 5 stars
    I have this on my oven right now! So glad I subscribed to your site, as this recipe showed up this morning. Can’t wait for more inspiration!

  7. Victoria Barker says:

    Can you use frozen blueberries?

  8. can I make the cake part the day before and then do the poke and fill, etc. the next day?

  9. The poke and fill is best to do the same day in my opinion.

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