Lemon Blueberry Poke Cake Recipe

1 box lemon cake mix
1 3.4 oz pkg lemon instant pudding
1 C sour cream
3/4 C water
3/4 C Canola oil
4 large eggs
1 8oz container of cool whip

Blueberry Jam Ingredients:

3 cups fresh blueberries
1/2 cup sugar

1 tbsp lemon zest
1/2 lemon, juiced
1 squeeze bottle

Blueberry Jam Directions:

Combine the blueberries, sugar and lemon zest, and  juice in a stove top pot and mix until combined

Place pot onto medium heat and let the sugar and lemon juice, cook down the blueberries

Once the blueberries start to bubble, take a fork and mash

Turn your heat to low and let the blueberries continue to cook for a few more minutes

Remove from heat and let the jam thicken as it cools

Once cool enough to handle, pour 1/2 C jam into a squeeze bottle

Cake Directions:

Preheat your oven to 350 degrees and spray a 9inch baking dish with pam baking spray then set aside

Using a standing mixer, mix together the cake mix, pudding mix, sour cream, water, oil, and eggs until combined and smooth

Pour batter into baking dish and bake in the oven for 25-30 minutes or until a toothpick comes out clean

Once the cake has been baked, using the bottom of a wooden spoon, poke holes throughout the cake

Fill in the holes with the blueberry jam

Let the cake cool completely on the counter before moving it into the fridge overnight

Next day or 4 hours later:

Using the cool whip, frost the top of the cake using an angled spatula

Using the blueberry jam, pipe the lines going straight across the top of the cool whip

Using a toothpick, pull through the blueberry jam to make a zigzag effect in the topping

Cut and Enjoy!

I hope you enjoy this delicious cake! If you try it, let me know how it turned out. What is your favorite poke cake?