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.
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.