Lemon Blueberry Poke Cake

 

"There's nothing like blueberry syrup. If you have time, try making it the day before!



YIELDS:
12 servings
PREPARATION TIME:
0 HOURS 30 MINUTES
TOTAL TIME:
1 HOUR 30 MINUTES

INGREDIENTSFOR CAKE AND FILL

• Cooking spray, for the pan
• 1 box of vanilla cake mix, plus ingredients needed for the box
• 2 1/2 c. blueberries
• 1/2 lemon juice
• 1 teaspoon. sugar
• 1/2 c. shake topping

FOR FINANCING AND TOPING

• 1 c. (2 sticks) butter, soft
• 2 (8 ounces) cream cheese blocks, softened
• 2 1/4 c. powdered sugar
• seasoning of 1 lemon
• 1/2 lemon juice
• 1 teaspoon. pure vanilla extract
• Blueberries, for decoration

DIRECTION

• Preheat the oven to 350 °. Cover a 9 "-x-13" pan with baking paper and spread with cooking spray. Cookies according to package instructions. Allow to cool completely.
• Make blueberry sauce: In a small saucepan over medium heat, mix blueberries, lemon juice, and sugar. Bring to a boil and cook until thick and jammed, 5 to 7 minutes. Remove from heat and pour into a medium bowl.
• Let it cool for 15 minutes, then fold the shake topping.
• Make garnishes: In a large bowl using a hand mixer, shake the butter and cream cheese. Add powdered sugar, lemon zest and juice, and vanilla and shake until smooth and fluffy.
• Using the back of a wooden spoon, stab a hole in the cake that has cooled down and then pour the blueberry mixture on top. Spread the frosting on top then decorate the cake with more blueberries.

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