Blueberry-Lemonade Poke Cake

Yields: 24
Cook Time: 25 minutes

Ingredients

• 1 package two-layer-size white cake mix

• 1 cup buttermilk

• 4 eggs

• ½ cup canola oil

• 1 Tbsp. lemon zest

• ½ tsp. almond extract

• ½ recipe Blueberry Sauce

• ½ cup frozen lemonade concentrate, thawed

• ½ cup lemon curd

• 3 Tbsp. milk

• 1 (8 oz.) container frozen whipped topping, thawed

Directions

1. Preheat oven to 350°F. Grease a 13x9-inch baking pan.

2. In a large bowl, combine first six ingredients (cake mix, buttermilk, eggs, oil, lemon zest, and almond extract). Beat with a mixer on low just until combined, then beat on medium for 2 minutes, scraping the sides occasionally. Spread the batter into the prepared pan.

3. Bake for 25–30 minutes or until a toothpick comes out clean. Cool in the pan on a wire rack for 5 minutes.

4. While still warm, poke holes 1 inch apart in the cake using the handle of a wooden spoon. Brush with lemonade concentrate and spread with Blueberry Sauce. Cool completely.

5. In a medium bowl, combine lemon curd and milk; stir in whipped topping. Spread over cooled cake. Top with additional blueberries and lemon zest, if desired.