• 3 Ratings

Make a super moist cake for dessert tonight with this poke cake recipe. Blueberries and lemonade make this dessert the perfect summer treat!

Source: Better Homes and Gardens
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Blueberry Lemonade Poke Cake

Ingredients

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Directions

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  • Preheat oven to 350°F. Grease a 13x9-inch baking pan.

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  • In a large bowl combine the first six ingredients (through almond extract). Beat with a mixer on low just until combined. Beat on medium 2 minutes, scraping bowl occasionally. Spread batter into the prepared baking pan.

  • Bake 25 to 30 minutes or until a toothpick comes out clean. Cool cake 5 minutes. Meanwhile, prepare Blueberry Sauce.

  • Using the handle of a wooden spoon, poke holes through cake about 1 inch apart. Drizzle lemonade concentrate over top of cake, brushing evenly. Spread Blueberry Sauce over cake. Cool completely.

  • In a large bowl stir a small amount of the whipped topping into the lemon curd to lighten. Fold in the remaining whipped topping. Spread over cake. If desired, top each serving with a lemon slice. Cover and store leftovers in the refrigerator up to 24 hours.

Nutrition Facts (Blueberry Lemonade Poke Cake)

207 calories; 7 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 37 mg cholesterol; 173 mg sodium. 38 mg potassium; 32 g carbohydrates; 1 g fiber; 22 g sugar; 3 g protein; 1 g trans fatty acid; 52 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 17 mcg folate; 0 mcg vitamin b12; 39 mg calcium; 1 mg iron;

Blueberry Sauce

Ingredients

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Directions

Instructions Checklist
  • In a medium saucepan combine sugar and cornstarch. Add water; mix well. Add blueberries. Cook and stir over medium heat until mixture is slightly thickened and bubbly. Cook and stir 2 minutes more. Mash with a potato masher (mixture will not be completely smooth).

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Reviews

3 Ratings
  • 5 star values: 3
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