This blueberry poke cake starts with a basic white sheet cake, drizzled with a delicious fresh blueberry sauce imbuing the cake with gorgeous purple hues.
Preparation Time
10 mins
Cooking Time
35 mins
Total Time
45 mins
Calories
323 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
Step 2
Combine cake mix, cake mix extender, 1 1/4 cups water, egg whites, and oil together in a large bowl; beat with an electric mixer on low speed until moistened. Pour batter into the prepared pan.
Step 3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 32 to 36 minutes.
Step 4
While cake is baking, combine sugar and cornstarch together in a small saucepan. Stir in remaining 1 cup water and bring to a boil over medium heat, 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.
Step 5
Transfer cake to a wire rack; cool to room temperature, at least 25 minutes.
Step 6
Poke holes into the cake about every inch with the handle of a wooden spoon. Slowly pour blueberry sauce over cake. Refrigerate until cool before slicing.
Ingredients
1 cup white sugar
4 egg whites
2 tablespoons cornstarch
1 teaspoon lemon juice
1 (15.25 ounce) package white cake mix (such as Pillsbury®)
