I am so so happy with this recipe! It was so light and full of lemon flavor - a great chilled cake for summer.
Lemon Blueberry Poke Cake
1 lemon cake mix
eggs & oil, as directed by mix
3 cups blueberries, fresh or frozen
3 cups water
1 tsp almond extract
1 cup sugar
3 Tb cornstarch
1-8 oz block cream cheese, room temperature
1 lemon, zest & juice
1 cup powdered sugar
8 oz marshmallow fluff
1 tsp vanilla
1 - Preheat oven and follow directions for lemon cake. I prepared my cake in a 9x13 dish. Once baked, let cool completely. Then poke holes! I used the handle of a wooden spoon.
2- While cake is baking, you can prepare the toppings. In a medium saucepan, add blueberries, water, sugar and almond extract. Stir well and let simmer till blueberries are soft and sugar is dissolved. Scoop out approx 1/2 cup of the liquid and whisk in the cornstarch - then pour cornstarch liquid back into the saucepan. Stir constantly as the cornstarch will thicken the blueberry sauce VERY quickly. Remove from heat as soon as it reaches a syrup consistency. Set aside to cool.
3 - Make frosting! Beat cream cheese till smooth in a medium bowl, then slowly add the remaining ingredients -- lemon juice & zest, powdered sugar, marshmallow and vanilla. Set aside.
4 - Once cake is baked, cooled and poked with holes, and the toppings are complete you can layer the dessert. Pour blueberry sauce over the cake, paying attention to the holes. Let sit for a moment to soak -- then carefully spread on cream cheese mixture. I like the blueberry/cream cheese marbled appearance.
5 - Keep in fridge till ready to serve!
Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!