Blueberry Poke Cake

This blueberry poke cake starts with a basic white sheet cake, drizzled with a delicious fresh blueberry sauce, creating gorgeous purple hues within the cake.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 323 Calories

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®)
• 3 ounces white cake mix extender
• 0.33333334326744 cup vegetable oil
• 1.25 cups water
• 1.5 cups fresh blueberries

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

Transfer cake to a wire rack; cool to room temperature, at least 25 minutes.

Step 5

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 cool.

Step 6

Poke holes into the cake about every inch with the handle of a wooden spoon. Slowly pour blueberry sauce over cake. Chill in refrigerator before slicing.