Easy Lemon Blueberry Poke Cake (Using a Cake Mix)

Need a crowd-pleasing dessert but short on time? This lemon blueberry poke cake has your back. A supermarket cake mix forms a soft, lemony base that stays light and fluffy. Warm blueberry sauce seeps into neat holes, turning every slice into a burst of sweet fruit and citrus.

I’ve brought this cake to summer cookouts, office potlucks, and quiet weeknight dinners. It vanishes fast each time, and nobody guesses how easy it is. Grab a wooden spoon, a box of mix, and a pint of berries—dessert will be ready before the dishes are done.

If you’re just starting your poke cake journey, be sure to check out The Ultimate Guide to Poke Cake Recipes for more flavors, tips, and creative twists.

Why This is the Best Lemon Poke Cake Recipe

Let’s be honest: we all want something that looks impressive but doesn’t take all afternoon. That’s where this cake wins. Here’s why it works so well:

• Amazingly Easy – You start with a cake mix. No shame. It guarantees a soft, consistent crumb every time.
• Packed with Flavor – The poke method means that lemon pudding and blueberry sauce soak deep into the cake. No dry bites.
• Great for Any Occasion – It travels well, slices clean, and always looks like you spent more time than you did.
• Custom-Friendly – Want Cool Whip instead of cream cheese frosting? Prefer raspberries to blueberries? Go for it.

Ingredient Spotlight: Easy Version

Here’s what you’ll need for the fast-track version:

• Lemon Cake Mix – Any standard boxed lemon cake works. White or yellow cake can be swapped in, but lemon brings the punch.
• Blueberries – Fresh or frozen. Frozen are cheaper and work great in the sauce. No need to thaw them first.
• Instant Lemon Pudding – This is the shortcut that makes the filling rich and tangy without extra effort.
• Milk – Stick with 2% or whole for best texture. Skim milk can make the pudding too thin.
• Cream Cheese Topping – It’s lighter than buttercream but still full of flavor. Cool Whip works too if you want something even easier.

How to Make Lemon Blueberry Poke Cake (Step-by-Step)

This cake comes together in stages, each simple on its own. If you can stir and pour, you can make this.

1. Mix & Bake the Cake
Preheat your oven to 350°F. Grease a 9×13-inch pan. Make the cake mix according to the box directions—add the water, oil, and eggs listed. Before pouring the batter into the pan, gently fold in one cup of blueberries. Bake as directed, usually about 25–30 minutes, or until a toothpick comes out clean.

2. Prepare the Blueberry Sauce
While the cake bakes, toss two cups of blueberries, ¼ cup sugar, two tablespoons lemon juice, one tablespoon cornstarch, and two tablespoons water into a saucepan. Bring it to a simmer over medium heat, stirring regularly. Cook until the berries break down and the sauce thickens—about 8 to 10 minutes. Let it cool off the heat.

3. Let the Cake Cool (Slightly)
Once the cake is out of the oven, place it on a wire rack and let it sit for 10 to 15 minutes. It should be warm, but not hot. This is key—the filling needs warmth to spread, but not so much that it turns watery.

4. Poke the Cake
Using the round handle of a wooden spoon, poke deep holes all over the top of the cake. Space them about an inch apart. Wipe the spoon between pokes for cleaner holes.

5. Make the Pudding & Fill the Cake
In a bowl, whisk the lemon pudding mix with 1¾ cups cold milk. Don’t wait too long—it thickens fast. As soon as it starts to set, pour it slowly over the warm cake. Use a spatula to push the pudding into the holes.

6. Spread the Blueberry Sauce & Chill
Once the pudding is set, spoon the blueberry sauce across the top of the cake. Spread it evenly, but don’t press it in. Cover the cake and refrigerate for at least 2 hours so everything sets up properly.

7. Make the Cream Cheese Topping
Beat one block of softened cream cheese in a bowl until smooth. Add 2 cups of cold heavy whipping cream. Beat for 2 minutes, then add the powdered sugar gradually. Keep mixing until stiff peaks form.

8. Frost and Serve
Spread the cream cheese topping over the chilled cake. Garnish with extra blueberries if you have them. Serve cold. Store any leftovers in the fridge.

Lemon Blueberry Poke Cake Printable Recipe Card

Easy Lemon Blueberry Poke Cake

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Chill Time: 2 hours 30 minutes

Total Time: 3 hours 20 minutes

A no-fuss lemon poke cake made with boxed cake mix, packed with flavor from homemade blueberry sauce and a rich cream cheese topping. Perfect for summer parties, family gatherings, or anytime you're craving something sweet and citrusy.

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Ingredients

For the Cake:

• 1 box (15.25 oz) lemon or white cake mix
• Ingredients listed on the box (usually water, oil, and eggs)
• 1 cup fresh or frozen blueberries

For the Filling & Sauce:

• 1 box (3.4 oz) instant lemon pudding mix
• 1¾ cups cold 2% or whole milk
• 2 cups fresh or frozen blueberries
• ¼ cup granulated sugar
• 2 tbsp fresh lemon juice
• 1 tbsp cornstarch
• 2 tbsp water

For the Cream Cheese Topping:

• 8 oz cream cheese, softened
• 2 cups heavy whipping cream, cold
• 2 cups powdered sugar

Instructions

1. Bake the Cake: Preheat oven to 350°F. Grease and flour a 9x13-inch pan. Prepare cake mix as directed, fold in 1 cup blueberries, pour into pan, and bake. Cool for 10–15 minutes.
2. Make Blueberry Sauce: In a saucepan, combine blueberries, sugar, lemon juice, cornstarch, and water. Simmer 8–10 minutes until thickened. Set aside to cool.
3. Poke the Cake: Use the handle of a wooden spoon to poke holes across the warm cake, about 1 inch apart.
4. Add the Pudding: Whisk pudding mix with cold milk for 1–2 minutes until slightly thickened. Pour over cake, letting it sink into the holes.
5. Top with Sauce & Chill: Spread blueberry sauce on top. Cover and refrigerate for 2–3 hours.
6. Make the Topping: Beat softened cream cheese until smooth. Add whipping cream and beat until thick. Gradually add powdered sugar and beat to stiff peaks.
7. Frost & Serve: Spread frosting over chilled cake. Garnish with extra berries if desired. Keep refrigerated.

Notes

To make ahead, assemble the cake through the blueberry sauce step and refrigerate. Add the cream cheese topping the day you plan to serve it. You can swap in Cool Whip for a lighter, faster option.

Nutrition Information:

Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 410Total Fat: 22gSaturated Fat: 13gCholesterol: 80mgSodium: 350mgCarbohydrates: 45gFiber: 1gSugar: 30gProtein: 5g

Nutritional values are estimates only and will vary based on specific ingredients used and portion sizes. This information should not be considered a substitute for professional dietary advice. Always check labels and consult with a nutritionist or healthcare provider if you have specific dietary needs.

Feeling Adventurous? Try a From-Scratch Version

If you’re the kind of baker who likes doing things the old-fashioned way, this version is for you. It skips the mix in favor of a homemade lemon buttermilk cake, but still keeps the blueberry sauce and adds a rich mascarpone whipped topping.

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Ingredients

For the Lemon Buttermilk Cake:

• 2½ cups all-purpose flour
• 2 cups granulated sugar
• 3 tsp baking powder
• 1 tsp salt
• 3 large eggs
• ½ cup vegetable oil
• ½ cup light sour cream
• 1 cup buttermilk
• ¼ cup fresh lemon juice
• Zest of 2 lemons

For the Blueberry Sauce: (Same as the cake mix version)

• 2 cups blueberries
• ¼ cup sugar
• 2 tbsp lemon juice
• 1 tbsp cornstarch
• 2 tbsp water

For the Mascarpone Whipped Cream:

• 8 oz cold mascarpone cheese
• 1¼ cups heavy whipping cream, cold
• ½ cup powdered sugar
• Zest of 1 lemon (optional)

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Instructions

1. Prepare the Cake:
Preheat oven to 350°F. Grease and flour a 9×13-inch pan. In a large bowl, mix sugar, oil, eggs, and sour cream. Beat until well combined and slightly lightened, about 2 minutes. Add lemon zest.

2. Mix the Batter:
In a second bowl, whisk together flour, baking powder, and salt. Add half of the dry mix to the wet batter, then stir in the lemon juice and half of the buttermilk. Mix until just combined. Add the rest of the dry mix and buttermilk. Don’t overmix.

3. Bake the Cake:
Pour the batter into the prepared pan and bake 28–32 minutes or until a toothpick inserted in the center comes out clean. Cool for 10–15 minutes.

4. Make the Sauce, Poke & Fill:
While the cake bakes, make the blueberry sauce following the same method as above. Poke holes in the slightly warm cake and fill with lemon pudding or homemade lemon curd. Spread the blueberry sauce on top. Chill for 2 hours.

5. Make the Topping:
Chill your mixing bowl and beaters for 5–10 minutes. Beat cold heavy cream until it begins to thicken. Slowly add powdered sugar and optional lemon zest. Beat to soft peaks, then add mascarpone and beat again until thick and spreadable.

6. Frost & Serve:
Spread the mascarpone cream over the cooled cake. Keep in the fridge until serving. It holds up beautifully and slices clean.

Pro Tips for the Best Poke Cake

Even with a simple recipe, a few small tweaks can take your cake from good to bakery-quality. Here’s what I’ve learned from making this more times than I can count:

• Keep Blueberries from Sinking
  If you’re folding berries into cake batter (especially for the scratch version), toss them with a tablespoon of dry flour or cake mix first. It helps them stay suspended instead of sinking to the bottom.
• Get the “Poke” Right
  Use the round handle of a wooden spoon—not a fork or knife. The larger holes make it easier for the filling to soak in. Wipe the handle between pokes for clean results.
• Don’t Skip the Chill
  Tempted to frost too soon? Don’t. The cake needs to cool completely after adding the filling, or your topping may melt or slide. Give it at least two hours in the fridge, longer if you can.

Frequently Asked Questions

Conclusion

This lemon blueberry poke cake brings together the best of both worlds—easy enough for a busy weeknight, impressive enough for a party. Whether you stick with the cake mix version or try your hand at the from-scratch recipe, you’re in for something bright, flavorful, and completely satisfying.

The sweet-tart combo of lemon and blueberry never gets old, and the creamy topping ties it all together in the best way. It’s the kind of dessert that gets people asking for the recipe before they’ve even finished their slice.

Did you try it with Cool Whip or cream cheese frosting? Did you go for the from-scratch version or the cake mix shortcut? Tell me how yours turned out, I’d love to hear!

Love Poke Cakes? Discover Even More Ideas

If this Lemon Blueberry poke cake became your new favorite, don’t stop here. There’s a whole world of flavor combinations and creative twists waiting for you. From fruity fillings to holiday-inspired bakes, we’ve covered it all.