Wednesday, September 27, 2017

Lemon Blueberry Poke Cake


This cake is infused with such a light and incredible flavor making each 
bite equally as tasty as the last.

Lemon Blueberry Poke Cake 

Ingredients:

Cake:
1 lemon cake mix
1 small box lemon pudding
1 cup sour cream
¾ cup oil
½ cup sugar
4 eggs

Topping:
12 ounce whipped topping, thawed
Blueberry Sauce:
1½ cups water
1½ cups sugar
3 Tablespoons cornstarch
2 cups blueberries, fresh
1 Tablespoon butter

Directions:
Preheat oven to 350°
In large mixing together the first 6 ingredients, and beat for 3 minutes. Spray a 9x13 baking dish and pour batter into it. Bake for 35 to 45 minutes, until the cake 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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