The Wholesome Dish · by Amanda Finks★ 4.6 (12)
Blueberry Lemon Poke Cake Recipe
NUTRITION · PER SERVING60M COOK
CAL 11%·PRO 4%
CARBS 36G64% OF CAL
1G FIBER24G SUGAR11G OTHER
FAT 8G33% OF CAL
5G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Lemon cake with holes poked through and filled with blueberry-lemon sauce, then topped with lemony whipped cream. Tart and sweet with fresh fruit flavor. A light, refreshing dessert.
dessertamericanbaked good🥧 baking dish🥄 saucepan🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 15- 1 box lemon cake mix (and the additional ingredients called for on the box)
- 1½ cup blueberries (fresh or frozen)
- 1 large lemon (zest and juice (about 1 tsp. of zest and 1 tbsp. of juice))
- ¼ cup sugar
- 2 tsp. corn starch
- pinch of salt
- ½ tsp. vanilla extract
- ½ cup jarred lemon curd
- 1 8 oz. container whipped topping (cool whip)
At a glance
PER SERVING · TIME 60M
CAL 11%·PRO 4%
CARBS 36G64% OF CAL
1G FIBER24G SUGAR11G OTHER
FAT 8G33% OF CAL
5G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 181mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 14mg
- Calcium
- 42mg
- Iron
- 0.34mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 181MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.