Description
A moist and flavorful poke cake with blueberry and lemon.
Ingredients
Scale
- 1 box lemon cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 1/4 cups water
- 1 can (14 oz) sweetened condensed milk
- 1 cup fresh lemon juice
- 1/2 cup blueberry jam or preserves
- 1 container (16 oz) whipped topping
- Fresh blueberries and lemon slices for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Prepare cake mix according to package directions using eggs, oil, and water. Pour batter into prepared pan.
- Bake for 28-33 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes.
- While the cake is cooling, whisk together the sweetened condensed milk and lemon juice until well combined.
- Using the handle of a wooden spoon or a large fork, poke holes all over the top of the warm cake.
- Pour the condensed milk mixture evenly over the cake, allowing it to soak into the holes.
- Warm the blueberry jam slightly in a microwave-safe bowl until it is pourable. Drizzle the warm jam over the cake.
- Let the cake cool completely in the pan.
- Once cooled, spread the whipped topping over the cake.
- Cover and refrigerate for at least 2 hours before serving.
- Garnish with fresh blueberries and lemon slices if desired.
Notes
- Ensure the cake is warm when you pour the condensed milk mixture over it so it soaks in properly.
- Adjust the amount of lemon juice to your preference for a more or less tart flavor.
- You can use frozen blueberries if fresh are not available.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American