Blueberry poke cake combines moist vanilla cake with vibrant blueberry filling for a refreshing dessert that’s perfect for any occasion. This easy-to-make treat features delicious berry flavor in every bite!
Blueberry Poke Cake
Blueberry poke cake is a delightful dessert that starts with a simple vanilla cake base. After baking, the cake is poked with holes and infused with a sweet blueberry filling that seeps into every crevice, creating beautiful purple streaks throughout. Topped with fluffy whipped cream and fresh blueberries, this cake delivers a perfect balance of flavors and textures.
What makes this dessert so appealing is its versatility and visual appeal. The vibrant purple swirls from the blueberry filling create an impressive presentation that looks like you spent hours in the kitchen, when in reality, it’s quite simple to prepare.
This recipe is perfect for summer gatherings, potlucks, or any occasion where you want to serve something sweet yet refreshing. The combination of moist cake, fruity filling, and light topping makes it a crowd-pleaser for all ages.
Ingredients
For the Cake:
- 1 box white cake mix (15.25 oz)
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup water
- 1 teaspoon vanilla extract
For the Filling:
- 2 cups fresh blueberries (or frozen, thawed)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 tablespoon lemon juice
For the Topping:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries for garnish
Tools Used to Make Blueberry Poke Cake
- 9×13 inch baking pan
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Measuring cups and spoons
- Wooden spoon or rubber spatula
- Saucepan for the blueberry filling
- Wooden skewer or the handle of a wooden spoon (for poking holes)
- Offset spatula for spreading topping
How to Make Blueberry Poke Cake
- Prepare the cake: Preheat your oven to 350°F and grease a 9×13 inch baking pan. In a large bowl, combine the cake mix, eggs, oil, water, and vanilla extract. Mix until smooth, then pour into the prepared pan and bake according to package directions (typically 25-30 minutes) until a toothpick inserted in the center comes out clean.
- Make the blueberry filling: While the cake is baking, prepare your blueberry filling. In a medium saucepan, combine blueberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring frequently until the mixture thickens and comes to a boil (about 5-7 minutes). Remove from heat and let cool slightly.
- Poke and fill: Allow the cake to cool for about 15 minutes after removing from the oven. Using the handle of a wooden spoon or a skewer, poke holes all over the cake, spacing them about 1 inch apart. Pour the warm blueberry filling evenly over the cake, ensuring it flows into the holes. Use a spatula to spread it evenly. Let the cake cool completely.
- Add topping: In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream over the completely cooled cake and sprinkle with fresh blueberries.
- Chill and serve: Refrigerate the cake for at least 2 hours or overnight before serving to allow the flavors to meld together. This delicious cake tastes even better the next day!
Serving Blueberry Poke Cake
To serve this blueberry poke cake, cut it into squares while cold and plate individually. For an extra special presentation, add a dollop of additional whipped cream, a few fresh blueberries, and perhaps a mint leaf for garnish.
This cake is best served chilled, making it a refreshing dessert option for warm days. The cake can be served directly from the refrigerator – no need to bring it to room temperature.
For a more indulgent treat, consider serving each slice with a scoop of vanilla ice cream on the side. The contrast between the cold, creamy ice cream and the flavorful cake creates a wonderful dessert experience.
Frequently Asked Questions
Can I use a different flavor of cake mix?
Absolutely! While a white or vanilla cake mix works best to showcase the beautiful purple blueberry swirls, you can experiment with lemon, yellow, or even chocolate cake mix for different flavor combinations.
How far in advance can I make this cake?
This blueberry poke cake can be made up to 2 days in advance. In fact, the flavors develop and improve as it sits in the refrigerator overnight.
Can I use frozen blueberries instead of fresh?
Yes! Frozen blueberries work perfectly for the filling. There’s no need to thaw them first; simply use them directly in the saucepan when making the filling. For the garnish, however, fresh blueberries are recommended.
Can I use a store-bought frosting instead of homemade whipped cream?
While homemade whipped cream offers the best flavor and texture, you can substitute with 8 ounces of thawed frozen whipped topping (like Cool Whip) or even a vanilla frosting if you prefer a sweeter topping.
How do I store leftovers?
Store any leftover cake covered in the refrigerator for up to 4 days. The cake should not be left at room temperature for more than 2 hours due to the dairy in the topping.
Final Thoughts
This blueberry poke cake delivers irresistible flavor in every bite! With its vibrant appearance and refreshing taste, it’s perfect for summer gatherings. Try it today and watch it become your new favorite dessert recipe!
