lemon blueberry poke cake!

Updated on Monday, April 28, 2025

(Originally posted on Thursday, May 4, 2023)

Welcome back!

Thanks for stopping by!

Today’s post is devoted to Mother’s Day

but with a refreshing and delicious twist!

Laura is sharing a favorite springtime recipe!

This dessert would be a perfect addition to any Mother’s Day celebration!

I’ve made this cake for birthday celebrations,

church potlucks and to cap off an evening with friends.

DELISH!

Who doesn’t love the flavors of lemon and blueberry…

Together, the flavors create a winning combination!

I hope you love it as much as we do!

While this recipe uses a cake mix, it also requires a bit of prep -

the blueberry filing adds extra moistness so it’s totally worth it!

It's topped off with a decadent lemon cream cheese frosting

made with a pound of butter and a pound of cream cheese….

Well, you get the idea!

😋

INGREDIENTS

CAKE (and Blueberry Filling)

• cooking spray (for your pan)

• 1 box vanilla cake mix (including the ingredients listed on the box

(for me, that meant 3 eggs, water and vegetable oil)

• 2 1/2 cups fresh blueberries (you can use frozen, but I prefer the fresh)

• juice of 1/2 lemon

• 1 Tbsp sugar

• 1/2 cup Cool Whip

FROSTING

• 2 (8 ounce) blocks cream cheese, softened

• 1 cup (2 sticks) butter, softened

• 2 1/4 cups powdered sugar

• juice of 1/2 lemon

• zest of 1 lemon

• 1 tsp pure vanilla extract

GARNISH (Optional)

• blueberries

• lemon zest or small lemon slices

DIRECTIONS

1. Preheat your oven to 350 degrees. Use your cooking spray to grease a 9” x 13” pan.

2. Follow the directions on the box to make your cake. Once your cake has baked, let it cool completely.

3. In the meantime, make your blueberry filling: In a small saucepan, combine the blueberries, lemon juice and sugar. Cook over medium heat. Bring to a simmer and cook until the contents thicken, about 5-7 minutes. Watch closely, stirring regularly. When thickened, remove from heat and pour the mixture into a medium bowl to cool.

4 Let the blueberry mixture cool for about 15 minutes. Then fold in the Cool Whip until combined.

5. Time to make the frosting (while the cake continues to cool): Using a hand mixer, beat the cream cheese and butter together in a large bowl. Once combined, add the powdered sugar, the lemon juice, the lemon zest, and the vanilla. Beat until smooth and fluffy!

6. Using the end of a wooden spoon, poke holes all over the cooled cake. Top with your blueberry filling. You’ll need to spread the filling around and gently press the filling into the holes.

7. Spread the frosting on top. Garnish the cake (or individual slices) with a few more blueberries and a lemon slice or some lemon zest… whatever you prefer!

How to Include Your Littles…

If your Littles will be visiting (or you’ll be with them) for Mother’s Day

and you’d like to make this yummy recipe, let them help…

especially if they love to bake as much as you do!!

🍋 How fun would it be to smell the lemon as you zested it

or to nibble on a few berries?

🫐 Of course, we all know how much Littles love spreading cake batter in the pan!

🍋 Best part,,, let your Littles help poke the holes in your cooled cake…

and then help spread the gooey blueberries into the holes!

🫐 Finally, invite your Littles to garnish the cake slices and serve them…

the moms in the crowd will love it!

Getting together with family and/or friends

to celebrate Mother’s Day

would be one of the best gifts we could imagine!

Honestly, we could think of nothing better…

except perhaps if it includes our yummy Lemon Blueberry Poke Cake!

As always, we invite you to subscribe to our blog

to receive our latest content

including activities, adventures and celebrations with our Littles!

We always welcome your comments (section found at the bottom of each post) -

we love it when you share your thoughts with us!

Look for us to keep adding more Mother’s Day ideas during the coming week

on Facebook or Instagram.

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