A lemon poke cake filled with a homemade blueberry sauce and topped with whipped cream and fresh blueberries
Ingredients :
1 box lemon cake mix
ingredients called for on cake mix box
2 cups blueberries fresh or frozen
1/4 cup sugar
1 tbsp lemon juice
2 tsp cornstarch
3 cups whipped cream or topping
Directions :
Preheat oven to 350F degrees. Grease a 9×13 inch baking pan and set aside.
Prepare the cake batter according to the directions on the package. Pour batter into prepared pan and bake according to the directions.
While baking, prepare the blueberry sauce. In a medium saucepan over medium heat, add blueberries, sugar, lemon juice and cornstarch. Cook for 5 minutes, stirring until thick and bubbly. Set aside.
Remove cake from oven and cool 1-2 minutes. Then poke holes about an inch apart and halfway down using the shaft of a wooden spoon.
Pour blueberry sauce over the cake, spreading evenly and pushing blueberries into the poked holes. lemon sauce on top. Set aside to cool completely.
Whip cream until stiff and fold in powdered sugar. Pour on top of cake, using a spatula to spread evenly. Chill one hour.
Garnish with optional lemon slices, fresh blueberries and mint. Serve and enjoy!
Recipe Tips
-If you can’t find lemon cake mix, use a white or yellow cake mix and grate 2 tsp lemon zest into the batter.
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