Ready to bake some sunshine? This is where you belong. Lemon pudding and fresh blueberries make our Blueberry Lemon Poke Cake delightful, vibrant and refreshing.
Ingredient
– 1 box white cake mix– 1 cup water– 1/3 cup vegetable oil– 3 egg whites– 9 ounces blueberrie– 2 3.4 ounce boxes of instant lemon pudding– 4 cups whole milk– 8 ounces whipped topping
Introduction
Preheat oven to 350°F. Coat a 9x13 baking dish with cooking spray and put aside. Combine white cake mix, water, oil, and egg whites in a large basin .
Step 1
Mix on low for 30 seconds and medium for 2 minutes using an electric hand mixer. Place blueberries in a small bowl with the remaining 2 tablespoons of cake mix.
Step 2
Add blueberries to batter. Fill the pan with cake batter. Optional: add extra blueberries for decoration.
Step 3
Bake according to the box's back until a toothpick inserted in the centre comes out clean. Let the cake cool fully on a wire rack.
Step 4
Poke 1-inch holes in the cake using a rounded wooden spoon handle. If cake builds up on the handle, wipe it off. To make the custard layer,
Step 5
combine custard and milk in a large dish until thickened. Pourable is desired. First fill all the holes with custard, then smooth the remaining on top of the cake.
Step 6
Keep covered in the fridge for 2 hours. Add whipped topping and refrigerate for 2 hours. Slice and serve.