Print

Gluten-Free Blueberry Mojito Poke Cake

Gluten-Free Blueberry Mojito Poke Cake: A Refreshing Dessert Delight
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A zesty gluten-free dessert combining the fresh flavors of lime, mint, and blueberries. Perfect for summer gatherings or cozy treats, this poke cake delivers mojito-inspired refreshment with a homemade touch.

Ingredients

Scale

1 box gluten-free white cake mix
Lime zest and water as per cake mix instructions
1 tsp lime zest from 1 large lime
2 tbsp fresh lime juice
½ tsp mint extract (optional)
2 cups fresh or frozen blueberries
â…“ cup sugar
2 tbsp lime juice
2 tbsp water
1 tbsp cornstarch, plus 1 tbsp water (slurry)
2 tbsp chopped fresh mint
1½ cups whipped cream or non-dairy whipped topping
Lime zest, blueberries, and mint for garnish

Instructions

Preheat oven to the temperature specified on the cake mix box.
Grease a 9×13 inch pan and prepare cake batter as per instructions.
Stir in lime zest, lime juice, and mint extract (if using).
Pour batter into pan and bake until golden and toothpick comes out clean.
Meanwhile, simmer blueberries, sugar, lime juice, and 2 tbsp water in a saucepan for 5-7 minutes.
Add cornstarch slurry and cook until thickened (5 minutes). Remove from heat, stir in mint.
Let cake cool slightly, then use a skewer to poke holes evenly across top.
Drizzle half the blueberry filling over the cake, followed by half the chopped mint.
Repeat with remaining filling and mint, then refrigerate 1 hour to set.
Top with whipped cream, garnish with lime zest, blueberries, and mint.

Notes

Use a slotted spoon to preserve whole blueberries in the filling.
Chill at least 1 hour for best results. Freeze leftover filling for up to 2 weeks.
For non-dairy, use whipped topping or aquafaba meringue with stabilizer.
Blueberries can be substituted with raspberries or blackberries.

Nutrition

Find it online: https://bestdisheasy.com/gluten-free-blueberry-mojito-poke-cake/