Recipes and Cooking Blueberry Lemonade Poke Cake 5.0 (1) 1 Review Make a super moist cake for dessert tonight with this poke cake recipe. Blueberries and lemonade make this dessert the perfect summer treat! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 13, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Bake Time: 25 mins Cool Time: 2 hrs Total Time: 20 mins Servings: 24 Jump to Nutrition Facts Ingredients 1 pkg. 2-layer-size white cake mix 1 cup buttermilk 4 eggs ⅓ cup canola oil 1 tablespoon lemon zest ½ teaspoon almond extract ½ cup frozen lemonade concentrate, thawed 1 recipe Blueberry Sauce 1 8 ounce container frozen whipped dessert topping, thawed ½ cup lemon curd Quartered lemon slices (optional) Blueberry Sauce ⅓ cup sugar 1 teaspoon cornstarch ¼ cup water 2 cup fresh or frozen blueberries Directions Preheat oven to 350°F. Grease a 13x9-inch baking pan. 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. Blueberry Sauce 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). Jacob Fox Rate it Print Nutrition Facts (per serving) 207 Calories 7g Fat 32g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 207 % Daily Value * Total Fat 7g 9% Saturated Fat 3g 15% Cholesterol 37mg 12% Sodium 173mg 8% Total Carbohydrate 32g 12% Total Sugars 22g Protein 3g Vitamin C 2.4mg 12% Calcium 39mg 3% Iron 0.5mg 3% Potassium 38mg 1% Fatty acids, total trans 1g Folate, total 17.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.