Blueberry Lemonade Poke Cake

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

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  • Makes: 24 servings
  • Prep: 20 mins
  • Bake: 25 mins 350°F
  • Cool: 2 hrs

Blueberry Lemonade Poke Cake

Directions

  1. Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan.
  2. 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.
  3. Bake 25 to 30 minutes or until a toothpick comes out clean. Cool cake 5 minutes. Meanwhile, prepare Blueberry Sauce.
  4. 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.
  5. 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.

Blueberry Sauce

Directions

  1. 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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Nutrition Facts (Blueberry Lemonade Poke Cake)

  • Per serving:
  • 207 kcal ,
  • 7 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 37 mg chol. ,
  • 173 mg sodium ,
  • 32 g carb. ,
  • 1 g fiber ,
  • 22 g sugar ,
  • 3 g pro.

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