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Blueberry Poke Cake
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Vibrant blueberry sauce adds color and flavor to a delightful white poke sheet cake.
Ingredients:
  • 1 (15.25 ounce) package white cake mix (such as Pillsbury®)
  • 3 ounces white cake mix extender
  • 1.25 cups water
  • 4 egg whites
  • 0.33333334326744 cup vegetable oil
  • 2 tablespoons cornstarch
  • 1.5 cups fresh blueberries
  • 1 cup water
  • 1 teaspoon lemon juice
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare a 9x13-inch baking pan by greasing and lightly flouring it.
  • Using an electric mixer, combine cake mix, extender, 1 1/4 cups water, egg whites, and oil until just moistened. Pour batter into the prepared pan.
  • Bake until a toothpick inserted into the center of the cake comes out clean, around 22-26 minutes in the preheated oven.
  • As the cake bakes, combine sugar and cornstarch in a small saucepan over medium heat. Pour in 1 cup of water and bring to a boil, stirring constantly. Introduce blueberries and lemon juice; simmer until berries burst and the sauce transforms into a rich purple hue, approximately 10 minutes. Lightly crush any unburst berries. Set aside to cool while the cake finishes baking.
  • Place the cake on a cooling rack and allow it to cool completely at room temperature for a minimum of 25 minutes.
  • Using the handle of a wooden spoon, make holes in the cake about 1 inch apart. Gently pour the warm blueberry sauce over the cake. Chill in the refrigerator until cool before cutting.

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