Lemon Blueberry Poke Cake

This refreshingly simple Lemon Blueberry Poke Cake consists of moist lemon cake, sweet blueberry filling, and fluffy cheesecake topping!

When it comes to favorite summer flavor duos, lemon and blueberry are definitely at the top of my list. They just compliment each other so perfectly. Like peanut butter and jelly! Or apples and cinnamon! Or sugar cubes and maple syrup!  

No? Just me? Ok, never mind then…

Since I’ve been in that lazy summer mode lately, I decided this week’s dessert would be on the simpler side. And because the Pinterestphere went absolutely bonkers for the Raspberry Coconut Poke Cake I made last summer, I thought this Lemon Blueberry Poke Cake would do the trick.

As I mentioned earlier, this dessert is easy peasy, lemon blueberry squeezy! To make the cake, I went the simple route of using a boxed lemon cake mix and doctoring it up a bit. Instead of oil, I used greek yogurt (I made it healthier, yo!), and I substituted the water with milk for a richer flavor. I also added some fresh lemon zest along with vanilla and almond extract. For me, almond extract is just as much of a pantry staple as vanilla extract. It adds such a unique sweetness that you can’t get with vanilla alone, and it pairs especially well with lemon or any kind of berry.

Sticking with the simplicity theme, I used a canned blueberry pie filling. Not only do canned berry fillings deliver that perfect smooth consistency (not too runny, nor thick), but they’re super convenient since you don’t need to have access to fresh seasonal berries. Which MEANS you can also make this dessert in the cooler months of the year if you like!

After poking several equally-spaced holes in the cake with a wooden spoon handle, I poured the blueberry filling on top of the cake, spreading it evenly while trying to push the filling down into the holes. This is how you end up with that neat poke cake look!

The final layer of sweetness is a fluffy cheesecake layer made by combining cream cheese, milk, instant cheesecake pudding mix (vanilla can also be used), and whipped topping. So sweet…so creamy…and so incredibly fluffy!

And there you have it! Super simple, super summery, super sweet, and SUPER delicious!

Lemon Blueberry Poke Cake

This refreshingly simple Lemon Blueberry Poke Cake consists of moist lemon cake, sweet blueberry filling, and fluffy cheesecake topping!

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 28 minutes mins

Cooling and Refrigeration Time 3 hours hrs 20 minutes mins

Total Time 4 hours hrs 23 minutes mins

Course Dessert

Cuisine American

Servings 16 Servings

Ingredients

  

For the Cake:

• 1 (15.25 oz) box lemon cake mix (I used Betty Crocker)
• 3 eggs
• 1 cup milk
• ½ cup Greek yogurt
• 1 teaspoon vanilla
• ½ teaspoon almond extract
• Zest of one large lemon about 2 teaspoons
• 1 (21 oz) can blueberry pie filling

For the Cheesecake Topping:

• 1 (8 oz) package cream cheese
• 1 ⅓ cups cold milk
• 1 (3.4 oz box) instant cheesecake pudding mix*
• Juice of one large lemon about 3 Tablespoons
• 2 teaspoons vanilla
• ½ teaspoon almond extract
• 1 (8 oz tub) whipped topping

Instructions

 

• Preheat oven to 350ºF. Spray a 9x13 inch baking dish with nonstick cooking spray; set aside.
• In a large bowl, mix the cake mix, eggs, milk, yogurt, extracts, and zest until fully incorporated. Pour into prepared baking dish and bake for 26-28 minutes, or until a toothpick inserted in the center comes out with few crumbs attached. Allow to cool for 20 minutes.
• Using the handle of a wooden spoon, poke holes into the cake that are about an inch apart (I did 60). Pour the blueberry filling on top and spread into an even layer, ensuring that the filling gets down into the holes. Place cake in the refrigerator to cool completely while you work on the topping.
• In the bowl of an electric stand mixer fitted with a paddle attachment, beat cream cheese until smooth. Gradually stir in the milk, about 1/4 cup at a time, scraping down the sides of the bowl as needed. Once all milk has been added, switch to whisk attachment and add pudding mix, lemon juice and extracts. Whisk on high for 2 minutes until mixture is smooth and thickened.
• Add 1/4 of the whipped topping to the bowl and mix thoroughly. Remove bowl from mixer and use a rubber spatula to gently fold the rest of the whipped topping in.
• Pour topping onto completely cooled cake and spread evenly, then refrigerate for at least 3 hours before serving. Cake will stay fresh covered in the refrigerator for up to one week.

Notes

*If you can't find cheesecake pudding mix, instant vanilla pudding mix can also be used.