Blueberry Poke Cake recipe

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Ingredients

1 (15.25 ounce) package white cake mix (such as Pillsbury®)
3 ounces white cake mix extender
1 ¼ cups water
4 egg whites
⅓ cup vegetable oil
1 cup white sugar
2 tablespoons cornstarch
1 ½ cups fresh blueberries
1 cup water
1 teaspoon lemon juice

Nutrition Info

322.5 calories
carbohydrate: 54.2 g
cholesterol: : -
fat: 10.8 g
fiber: 0.8 g
protein: 3.3 g
saturatedFat: 1.7 g
servingSize: -
sodium: 306.2 mg
sugar: 42 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.

  2. Blend cake mix plus extender, 1 1/4 cups water, egg whites, and oil together in a bowl using an electric mixer until just moistened. Pour batter into the prepared pan.

  3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 32 to 26 minutes.

  4. While cake is baking, stir sugar and cornstarch together in a small saucepan over medium heat. Add 1 cup water and bring to a boil, stirring constantly. Add blueberries and lemon juice, cook and stir until blueberries burst and sauce turns a deep purple color, about 10 minutes. Gently mash any berries that did not burst. Remove from heat and let cool until cake is ready.

  5. Transfer cake to a cooling rack and let cool to room temperature, at least 25 minutes.

  6. Poke holes into the cake about 1 inch apart using the handle of a wooden spoon. Slowly pour the warm blueberry sauce over cake. Refrigerate until cool before slicing.

Recipe Yield

1 9x13-inch cake

Recipe Note

A delicious, fresh blueberry sauce adds a beautiful color to this white sheet cake. Top each serving with sweetened whipped cream and garnish with fresh blueberries, if desired.

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