Blueberry Poke Cake recipe
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Ingredients
- 1 (15.25 ounce) package white cake mix (such as Pillsbury®) 3 ounces white cake mix extender 1 ¼ cups water 4 egg whites ⅓ cup vegetable oil 1 cup white sugar 2 tablespoons cornstarch 1 ½ cups fresh blueberries 1 cup water 1 teaspoon lemon juice
Nutrition Info
- 322.5 caloriescarbohydrate: 54.2 gcholesterol: : -fat: 10.8 gfiber: 0.8 gprotein: 3.3 gsaturatedFat: 1.7 gservingSize: -sodium: 306.2 mgsugar: 42 gtransFat: : -unsaturatedFat: : -
Directions Blueberry Poke Cake
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
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.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 32 to 26 minutes.
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.
Transfer cake to a cooling rack and let cool to room temperature, at least 25 minutes.
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.