What is a blueberry poke cake?

A blueberry poke cake is a moist sheet cake made by baking a white cake mix, then poking holes in the warm cake and pouring liquefied blueberry pie filling over it. The filling seeps into the holes, infusing every bite with blueberry flavor. It is topped with whipped cream and a buttery graham cracker crumble, then chilled for at least four hours before serving.

How long should a blueberry poke cake chill before serving?

A blueberry poke cake must chill in the refrigerator for at least 4 hours before serving. This chilling time allows the blueberry filling to fully absorb into the cake and the whipped topping to set properly. A well-chilled cake slices more cleanly and holds its shape better.

Can I make a homemade blueberry sauce instead of using canned pie filling?

Yes, you can make a homemade blueberry sauce as an alternative to canned pie filling. Combine 12 ounces of fresh blueberries, 3 tablespoons of sugar, 1 tablespoon of cornstarch, and 1 tablespoon of water in a medium pan. Cook over medium-high heat until bubbling, then simmer on low until thickened, about 10 minutes. Cool for 20 minutes and refrigerate until ready to use.

What is a lemon blueberry poke cake variation?

For a lemon blueberry poke cake, replace the white cake mix with a boxed lemon cake mix or a homemade lemon sheet cake. The graham cracker topping is omitted and replaced with a garnish of lemon zest and fresh blueberries. The lemon flavor complements the blueberry filling beautifully, creating a bright and refreshing summer dessert.

Blueberry Poke Cake: An Easy Summer Dessert Recipe

Ingredients

Scale

18.25 oz white cake mix, prepared to package instructions
21 oz blueberry pie filling
8 ounce whipped cream, thawed
2 tablespoons butter
3 tablespoons brown sugar
3 graham crackers, crushed

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Instructions

1-Bake cake in 13×9 pan according to: Bake cake in 13×9 pan according to package instructions.
2-Using a wooden skewer or the end: Using a wooden skewer or the end of a wooden spoon, poke holes in the top of the cake while it is still warm.
3-In a blender, liquify the blueberry pie: In a blender, liquify the blueberry pie filling. Then pour the blueberry filling over the cake, using a spoon to work it into the holes.
4-Top the blueberry filling with whipped cream: Top the blueberry filling with whipped cream.
5-Melt butter and mix together with brown: Melt butter and mix together with brown sugar and crushed graham crackers. Sprinkle this over the top of the poke cake.
6-Chill for 4 hours before serving: Chill for 4 hours before serving.
7-When it’s time to serve, top with: When it’s time to serve, top with additional blueberries, if desired.

Last Step:

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Prep Time: 15 min
Cook Time: 30 min
Method: bake

Nutrition

Calories: 273
Sugar: 33
Sodium: 277
Fat: 6
Saturated Fat: 3
Carbohydrates: 52
Fiber: 1
Protein: 2
Cholesterol: 15