MAKES 1 (12-CUP) BUNDT CAKE
Lemon Blueberry Bundt Poke Cake is one of the best ways to enjoy vibrant lemon flavor. Serve this delicious cake on warm summer nights or when you have a picnic planned with family and friends. Whenever you serve it, the flavors of the lemon and sweet blueberries come together in perfect harmony.
Nonstick baking spray with flour
1 (15.25- to 18-ounce) box lemon cake mix
1 (3-ounce) box lemon gelatin
⅔ cup water
⅔ cup vegetable or canola oil
4 large eggs
1¼ cups fresh blueberries
CITRUS POKE GLAZE
Grated zest of 2 small or 1 large lemon
Juice of 2 small or 1 large lemon (about ¼ cup)
1 cup confectioners’ sugar
Preheat the oven to 350°F. Spray a 12-cup Bundt pan with nonstick baking spray with flour.
Remove 2 tablespoons of the cake mix and place in a 3-cup bowl; set aside.
In a large bowl using a handheld mixer on low speed, beat together the remaining cake mix, gelatin, water, oil and eggs. Scrape down the sides of the bowl well and beat for 2 minutes on medium speed.
Pat the blueberries dry with paper towels. Toss the blueberries with the reserved cake mix and then fold into the batter. Pour the batter into the prepared baking pan, smoothing the top evenly with a spatula.
Bake for 35 to 45 minutes or until a wooden pick inserted into the center of the cake comes out clean. Place the cake on a wire rack.
Using a skewer, poke holes evenly over the surface of the cake.
MAKE THE CITRUS POKE GLAZE: In a medium bowl, whisk together the lemon zest, lemon juice, and confectioners’ sugar until smooth. Using a large spoon, drizzle about half the glaze over the warm cake. Let cool for 10 minutes.
Line a rimmed baking sheet with aluminum foil (to make cleanup easy). Place a wire rack on the foil-lined baking sheet. Invert the cake onto the rack and remove the pan. Let cool completely.
Poke holes evenly over the top of the baked cake using a skewer. Using a large spoon, drizzle the remaining glaze evenly over the top of the cake, allowing the glaze to seep into the holes.
Carefully move the cake to a cake plate. Serve the cake warm or at room temperature.
TIPS
Substitute frozen blueberries for fresh, if needed. Do not thaw the frozen blueberries.
When grating the lemon zest, grate just the outer yellow portion. That is where the delicious flavor is found. The white pith underneath is bitter.
Serve the cake with a dollop of sweetened, whipped cream.