Lemon Blueberry Poke Cake

Ingredients

FOR THE CAKE AND FILLING

• Cooking spray, for pan
• 1 box vanilla cake mix, plus ingredients called for on box
• 2 1/2 c. blueberries
• Juice of 1/2 lemon
• 1 tbsp. granulated sugar
• 1/2 c. whipped topping

FOR THE FROSTING AND TOPPING

• 1 c. (2 sticks) butter, softened
• 2 (8-oz.) blocks cream cheese, softened
• 2 1/4 c. powdered sugar
• Zest of 1 lemon
• Juice of 1/2 lemon
• 1 tsp. pure vanilla extract
• Blueberries, for garnish

Directions

1. Preheat oven to 350°. Line a 9”-x-13” pan with parchment paper and grease with cooking spray. Bake cake according to package instructions. Let cool completely. 
2. Make blueberry sauce: In a small saucepan over medium heat, combine blueberries, lemon juice, and sugar. Bring to a simmer and cook until thick and jammy, 5 to 7 minutes. Remove from heat and pour into a medium bowl. 
3. Let cool for 15 minutes, then fold in whipped topping. 
4. Make frosting: In a large bowl using a hand mixer, beat butter and cream cheese. Add powdered sugar, lemon zest and juice, and vanilla and beat until smooth and fluffy. 
5. Using the back of a wooden spoon, poke holes all over cooled cake then pour blueberry mixture on top. Spread frosting on top then garnish cake with more blueberries.