BLUEBERRY POKE CAKE

Blueberry Poke Cake image

A delicious, fresh blueberry sauce adds a beautiful color to this white sheet cake. Top each serving with sweetened whipped cream and garnish with fresh blueberries, if desired.

Provided by Bibi

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 10

Ingredients

1 (15.25 ounce) package white cake mix (such as Pillsbury®)
3 ounces white cake mix extender
1 ¼ cups water
4 egg whites
⅓ cup vegetable oil
1 cup white sugar
2 tablespoons cornstarch
1 ½ cups fresh blueberries
1 cup water
1 teaspoon lemon juice

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
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.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 32 to 26 minutes.
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.
Transfer cake to a cooling rack and let cool to room temperature, at least 25 minutes.
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.

Nutrition Facts : Calories 322.5 calories, Carbohydrate 54.2 g, Fat 10.8 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 306.2 mg, Sugar 42 g