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There’s no way around the blueberry syrup. But we promise you it is 100% worth it. If you have some time, try to make it the day before!

Made this? Let us know how it went in the comment section below!

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For the cake and filling

  • Cooking spray, for pan

  • 1

    box vanilla cake mix, plus ingredients called for on box

  • 2 1/2 c.


  • Juice of 1/2 lemon

  • 1 tbsp.

    granulated sugar

  • 1/2 c.

    whipped topping

For the frosting and topping

  • 1 c.

    (2 sticks) butter, softened

  • 2

    (8-oz.) blocks cream cheese, softened

  • 2 1/4 c.

    powdered sugar

  • Zest of 1 lemon

  • Juice of 1/2 lemon

  • 1 tsp.

    pure vanilla extract

  • Blueberries, for garnish


    1. Step 1Preheat oven to 350°. Line a 9”-x-13” pan with parchment paper and grease with cooking spray. Bake cake according to package instructions. Let cool completely.
    2. Step 2Make blueberry sauce: In a small saucepan over medium heat, combine blueberries, lemon juice, and sugar. Bring to a simmer and cook until thick and jammy, 5 to 7 minutes. Remove from heat and pour into a medium bowl.
    3. Step 3Let cool for 15 minutes, then fold in whipped topping.
    4. Step 4

      Make frosting: In a large bowl using a hand mixer, beat butter and cream cheese. Add powdered sugar, lemon zest and juice, and vanilla and beat until smooth and fluffy.

    5. Step 5

      Using the back of a wooden spoon, poke holes all over cooled cake then pour blueberry mixture on top. Spread frosting on top then garnish cake with more blueberries.

lemon blueberry poke cake

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Headshot of Lauren Miyashiro

Lauren Miyashiro

Freelance Contributor

Lauren Miyashiro is a freelance  contributor for Delish, and formerly worked as Food Director. She graduated culinary school in 2016 and mastered the art of the crunchwrap in 2017.

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