Lemon Blueberry Poke Cake!
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
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.