This blueberry poke cake recipe begins with a basic white sheet cake, topped with a fresh blueberry sauce to create a bright purple hue within the cake.
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
Beat cake mix, cake mix extender, 1 ¼ cups water, egg whites, and oil together in a large bowl 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 center comes out clean, 32 to 36 minutes. Cool cake on a wire rack, at least 25 minutes.
Step 4
Meanwhile, combine sugar and cornstarch in a small saucepan; stir in remaining 1 cup water. 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. Mash any berries that did not burst. Cool.
Step 5
Poke holes into cake, about every inch, using the handle of a wooden spoon; slowly pour blueberry sauce over top. Chill in the refrigerator 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®)
