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Refreshing Patriotic Blueberry Lemonade Poke Cake

blueberry lemonade poke cake - featured image
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A festive and easy-to-make poke cake bursting with fresh blueberries and a tangy lemonade glaze, perfect for summer celebrations.

Ingredients

Scale
  • 15.25 oz yellow cake mix (Betty Crocker recommended)
  • 3 large eggs, room temperature
  • 1/3 cup vegetable oil
  • 1 cup water
  • 1 1/2 cups fresh blueberries, washed and patted dry
  • 1 cup frozen blueberries (optional for layering or garnish)
  • 1 cup lemonade (fresh squeezed or high-quality store-bought)
  • 1 small packet gelatin lemonade mix (about 3 oz)
  • 8 oz whipped topping (Cool Whip or homemade whipped cream)
  • 2 tablespoons powdered sugar
  • 1 teaspoon fresh lemon zest (optional)
  • A few drops red food coloring (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan with butter or non-stick spray.
  2. In a large bowl, combine yellow cake mix, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed for 2 minutes until smooth and creamy.
  3. Gently fold in 1 1/2 cups fresh blueberries into the batter.
  4. Pour batter evenly into the prepared pan and smooth the surface with a spatula.
  5. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool cake for 10 minutes. Using a wooden skewer or toothpick, poke holes about 1 inch apart all over the cake.
  7. In a small bowl, mix 1 cup lemonade with gelatin lemonade mix until gelatin is fully dissolved.
  8. Pour the lemonade glaze evenly over the cake, allowing it to soak into the holes.
  9. Let the cake cool completely at room temperature, then refrigerate for at least 1 hour to chill and set.
  10. In a medium bowl, beat whipped topping with powdered sugar and lemon zest until smooth and fluffy. Add red food coloring if desired.
  11. Spread whipped topping evenly over the chilled cake and garnish with extra fresh or frozen blueberries.
  12. Serve chilled and enjoy.

Notes

Do not overmix the batter after adding blueberries to avoid crushing them. Use fresh blueberries for best flavor and texture. Poke holes generously but not too much to prevent cake from falling apart. Ensure gelatin dissolves fully by warming lemonade slightly if needed. Chill cake before frosting to prevent whipped topping from sliding off. For gluten-free or dairy-free options, substitute cake mix and whipped topping accordingly.

Nutrition

Keywords: blueberry poke cake, lemonade poke cake, patriotic dessert, summer cake, easy poke cake, blueberry dessert, Fourth of July dessert

Find it online: https://crispcraving.com/refreshing-patriotic-blueberry-lemonade-poke-cake-recipe-for-summer-fun/