Blueberry Poke Cake

Prep Time:
10 mins

Cook Time:
35 mins

Additional Time:
25 mins

Total Time:
1 hr 10 mins

Servings:
12

Yield:
1 (9×13-inch) cake

Ingredients

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9×13-inch baking pan.

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.

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.

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.

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.

Cook’s Note

The directions for making the cake are based on the particular brand mentioned. Follow the instructions on the box if using a different brand.

Some cake mixes are 15.25 ounces, and others are 16.25, so add the appropriate amount of extender needed to reach 18.25 ounces. For the extender, you can use boxed cake mix or your favorite cake extender recipe.

Nutrition Facts (per serving)