Lemon Blueberry Poke Cake!

Wanna impress your family this Easter, but want to use minimal effort? This is your recipe!

Ingredients

1 box white cake mix

1 cup water

1/3 cup vegetable oil

3 egg whites

9 ounces blueberries

3.4- ounce box of instant lemon pudding

2 cups milk

8 ounces whipped topping

Instructions

Preheat oven to 350 degrees. In a large bowl place the white cake mix (reserving 1/4 cup for later), water, oil and egg whites. Mix on low for 30 seconds, mix on medium for 2 minutes with a hand mixer.

Toss blueberries with the remaining 1/4 cup of cake mix. Fold in blueberries into batter. Pour batter into a greased 13×9 inch cake pan. Bake 25-30 minutes until a toothpick inserted in the center comes out clean. Let cool on a wired rack for at least 2 hours.

With a rounded wooden spoon handle, poke holes all over the cake about 1 inch apart. Mix pudding with milk per the directions on the back of the box and immediately pour over the cake. Using a spatula, gently smooth pudding over cake trying to press it into the holes. Cover and place in the fridge for one hour.