Blueberry Poke Cake
Recipe information
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Cooking:
10 min.
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Servings per container:
12
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Source:

Ingredients for - Blueberry Poke Cake

1. White cake mix (such as Pillsbury®) - 1 (15.25 ounce) package
2. White cake mix extender - 3 ounces
3. Water - 1 ¼ cups
4. Egg whites - 4
5. Vegetable oil - ⅓ cup
6. White sugar - 1 cup
7. Cornstarch - 2 tablespoons
8. Fresh blueberries - 1 ½ cups
9. Water - 1 cup
10. Lemon juice - 1 teaspoon

How to cook deliciously - Blueberry Poke Cake

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.

2. Stage

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.

3. Stage

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

4. Stage

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.

5. Stage

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

6. Stage

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.