Lemon Blueberry Poke Cake Recipe
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Category: |
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Ingredients: |
Ingredients: Cake
1 lemon cake mix
1 small box lemon pudding
1 C sour cream
¾ C oil
½ C sugar
4 eggs
Topping
12 oz whipped topping, such as cool whip thawed to room temperature
Blueberry Sauce
1½ C water
1½ C sugar
3 TBS cornstarch
2 C blueberries, fresh
1 TBS butter
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Directions: |
Directions:Preheat oven to 350º F.
In large mixing bowl combine all cake ingredients, (except for the cool whip) and beat for 3 minutes.
Spray a 9x13 baking dish and pour in batter.
Bake 35 to 45 minutes, until the cake is done.
Test with a toothpick by inserting the toothpick into the cake. If it comes out clean it is done.
Remove from oven and allow to cool for 10 minutes.
*While cake is baking make blueberry sauce
In a medium saucepan, bring water sugar and cornstarch to a boil. Let boil until thickened. Add blueberries and cook for another 7 minutes.
Allow to cool while cake is finishing baking.
After cake has cooled 10 minutes poke holes in cake with a wooden spoon handle. Pour sauce evenly over cake, allowing blueberry sauce to get down into the holes.
Refrigerate until completely cool.
Spread cool whip evenly over the top.
cover and refrigerate until ready to serve. |
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