If you have a sweet tooth and a soft spot for fruity desserts, this Blueberry Poke Cake Recipe will quickly become your go-to crowd-pleaser. This luscious cake brings together a moist white cake dotted with juicy pockets of blueberry goodness, topped with a cloud of whipped cream and a delightful brown sugar-graham cracker crunch. Every bite offers a perfect harmony of textures and flavors that feel like a warm summer day in dessert form. Trust me, once you try this Blueberry Poke Cake Recipe, it will be impossible to resist making it again and again.
Ingredients You’ll Need
The ingredients for this Blueberry Poke Cake Recipe are simple yet thoughtfully chosen to create a delicious blend of textures and flavors. Each item plays a starring role, from the fluffy cake base to the rich fruity filling and the satisfying crumbly topping.
- 18.25 oz white cake mix: The foundation for a light and tender cake that soaks up all the blueberry flavor beautifully.
- 21 oz blueberry pie filling: Provides that juicy burst of blueberry sweetness to infuse the cake.
- 8 ounces whipped cream (thawed): Adds a creamy, airy layer that balances the rich fruit.
- 2 tablespoons butter: Helps create a golden, buttery crumb topping when combined with brown sugar and graham crackers.
- 3 tablespoons brown sugar: Brings a caramel-like sweetness and moisture to the topping.
- 3 graham crackers (crushed): Adds a satisfying crunch that contrasts perfectly with the soft cake and creamy topping.
How to Make Blueberry Poke Cake Recipe
Step 1: Bake Your Cake
Start by preparing your white cake mix according to the package instructions and pour the batter into a 13×9-inch pan. Bake it as directed, until the cake is golden and springy to the touch. This forms the perfect, fluffy base that will soak up all the delicious blueberry flavors in the next steps.
Step 2: Poke Holes in the Warm Cake
As soon as the cake comes out of the oven and is still warm, grab a wooden skewer or the end of a wooden spoon and start poking holes all over the surface. These holes are essential—they create channels for the blueberry filling to seep into, ensuring every bite bursts with fruity sweetness.
Step 3: Liquify and Pour the Blueberry Filling
Pour the blueberry pie filling into a blender and pulse until smooth and liquidy. Then, gently spoon the blueberry liquid over the cake, making sure to push it into the holes you made earlier. This step transforms the cake into a moist, fruity masterpiece that’s bursting with blueberry flavor throughout.
Step 4: Add a Creamy Layer of Whipped Cream
Spread the thawed whipped cream evenly over the top of the blueberry-soaked cake. This adds a cool, light finish that perfectly balances the fruitiness and makes every bite feel indulgent.
Step 5: Prepare and Sprinkle the Topping
Melt the butter and mix it with brown sugar and the crushed graham crackers. This creates a buttery, crunchy topping that you’ll sprinkle generously over the whipped cream. The contrast in texture this topping adds is pure magic when you dig in.
Step 6: Chill Your Poke Cake
Pop the whole cake into the fridge and let it chill for at least four hours. This resting time lets all the flavors meld together beautifully and allows the cake to absorb all that luscious blueberry filling, making it moist and flavorful throughout.
Step 7: Garnish and Serve
Right before serving, feel free to add extra fresh blueberries or any other fun garnishes you love. This final touch makes the cake look irresistible and adds a burst of fresh fruit flavor that complements the sweetness perfectly.
How to Serve Blueberry Poke Cake Recipe
Garnishes
While the cake is stunning on its own, adding fresh blueberries or a light dusting of powdered sugar creates an inviting presentation that elevates this homemade dessert. A sprig of mint can add a lovely pop of color and freshness as well.
Side Dishes
This Blueberry Poke Cake Recipe pairs wonderfully with light sides like a scoop of vanilla ice cream or a dollop of lemon curd. If you want something simple, fresh fruit salad or even a cup of hot tea complements the cake’s sweetness perfectly.
Creative Ways to Present
For a fun twist, serve the poke cake in individual glass parfait cups layered with extra whipped cream and fresh blueberries for a stunning, single-serving dessert. Alternatively, add toasted nuts or a drizzle of white chocolate on top for an extra-flavor boost.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully in the refrigerator for up to four days when covered tightly with plastic wrap or stored in an airtight container. The flavors will continue to meld, making leftovers just as delightful as the first day.
Freezing
If you want to save some for later, the cake can be frozen, but it’s best to freeze it before adding the whipped cream topping. Wrap the cake tightly in plastic wrap and then aluminum foil, and it will keep well for up to three months. Thaw overnight in the fridge before serving.
Reheating
This cake is best enjoyed chilled, so avoid reheating. However, if you prefer a warmer dessert, try serving it at room temperature or warming individual portions slightly in the microwave for 10-15 seconds.
FAQs
Can I use frozen blueberries instead of blueberry pie filling?
While frozen blueberries are delicious, the blueberry pie filling has a perfect thick and sweet consistency that works best for soaking into the cake. If you use frozen blueberries, consider cooking them down with sugar to thicken before pouring over the cake.
Is it necessary to chill the poke cake before serving?
Chilling is crucial because it allows the blueberry filling to soak into the cake completely and helps the whipped cream set nicely. This results in a richer and more cohesive dessert experience.
Can I substitute whipped cream with cream cheese frosting?
Cream cheese frosting would give a tangy twist and heavier texture, which is lovely but changes the light and airy character of the cake. If you want to try cream cheese frosting, keep it spread thin to balance the sweetness.
What size pan should I use for this Blueberry Poke Cake Recipe?
A standard 13×9-inch pan is perfect for this recipe. It allows the cake to bake evenly and provides enough surface area for soaking and topping.
Can I make this cake gluten-free?
You can substitute the white cake mix for a gluten-free version, and make sure your graham crackers are gluten-free too. The rest of the ingredients are naturally gluten-free, making this dessert adaptable for various dietary needs.
Final Thoughts
This Blueberry Poke Cake Recipe is one of those special treats that feels like a warm hug on a plate—moist, flavorful, and just a little bit magical. Whether you’re whipping it up for a family gathering or a simple weekend indulgence, it never fails to bring smiles. I wholeheartedly encourage you to try this recipe soon; you might just discover a new favorite dessert worthy of making again and again!
Print
Blueberry Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Blueberry Poke Cake is a delightful dessert featuring a moist white cake infused with sweet blueberry filling. Poked holes allow the blueberry filling to soak deep into the cake for maximum flavor. Topped with creamy whipped cream and a crunchy brown sugar-graham cracker crumble, this chilled treat is perfect for any occasion.
Ingredients
For the Cake
- 18.25 oz white cake mix, prepared according to package instructions
For the Blueberry Filling
- 21 oz blueberry pie filling
For the Topping
- 8 oz whipped cream, thawed
- 2 tablespoons butter
- 3 tablespoons brown sugar
- 3 graham crackers, crushed
Instructions
- Bake the Cake: Preheat your oven and bake the white cake mix in a 13×9 inch pan following the package instructions until golden and a toothpick comes out clean.
- Make Holes: While the cake is still warm, use a wooden skewer or the end of a wooden spoon to poke holes evenly across the entire surface of the cake. This allows the blueberry filling to soak in deeply.
- Liquify Blueberry Filling: Pour the blueberry pie filling into a blender and blend until smooth and liquid-like. Then slowly pour this over the cake, using a spoon to help work the filling into all the holes.
- Add Whipped Cream: Evenly spread the thawed whipped cream over the blueberry-soaked cake surface to create a creamy layer.
- Prepare Topping: Melt the butter in a small pan or microwave, then stir in the brown sugar and crushed graham crackers until combined. Sprinkle this crumb mixture evenly over the whipped cream layer.
- Chill: Refrigerate the cake for at least 4 hours to allow the flavors to meld and the cake to set perfectly.
- Serve: When ready to serve, optionally top with fresh blueberries for an extra burst of flavor and color.
Notes
- Make sure the cake is warm when poking holes to ensure the filling seeps in properly.
- Chilling the cake enhances the flavor and texture; try not to skip this step.
- For a richer topping, you can use homemade whipped cream or cream cheese frosting instead of whipped cream.
- Use fresh blueberries as a garnish for a fresh, vibrant touch.
- Store leftovers covered in the refrigerator and consume within 3 days for best quality.
