Easy Blueberry Lemon Poke Cake Easiest Recipe Ever

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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.  


– 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


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.  

Step 7


-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

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