Blueberry Poke Cake

A delicious, fresh blueberry sauce adds a beautiful color to this white sheet cake. Top each serving with sweetened whipped cream and garnish with fresh blueberries, if desired.

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

Ingredients

• 1 cup white sugar
• ⅓ cup vegetable oil
• 4 egg whites
• 2 tablespoons cornstarch
• 1 cup water
• 1 ¼ cups water
• 1 teaspoon lemon juice
• 1 ½ cups fresh blueberries
• 1 (15.25 ounce) package white cake mix (such as Pillsbury®)
• 3 ounces white cake mix extender

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

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 32 to 26 minutes.

Step 3

Transfer cake to a cooling rack and let cool to room temperature, at least 25 minutes.

Step 4

Blend cake mix plus extender, 1 1/4 cups water, egg whites, and oil together in a bowl using an electric mixer until just moistened. Pour batter into the prepared pan.

Step 5

While cake is baking, stir sugar and cornstarch together in a small saucepan over medium heat. Add 1 cup water and bring to a boil, 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 6

Poke holes into the cake about 1 inch apart using the handle of a wooden spoon. Slowly pour the warm blueberry sauce over cake. Refrigerate until cool before slicing.