Blueberry Poke Cake Recipe

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.