Lemon Blueberry Poke Cake

Prepare the cake mix according to the package directions, adding 2 tablespoons of lemon juice to the batter. Pour into a greased 9x13 baking dish and bake according to the directions.

When the cake comes out of the oven let cool 5 minutes and then poke holes in it using the back of a wooden spoon. Space the holes about 1 inch apart and go 3/4 of the way into the cake, but not all the way through.

Let the cake cool completely.

Prepare the pudding: combine the pudding and milk in a mixing bowl and beat with an electric mixer for 2 minutes. Immediately pour the pudding over the cooled cake into all of the holes, pour before the pudding fully sets.

Cover the cake and refrigerate for 2 hours.

After 2 hours add the blueberry layer. Even spread the blueberry pie filling on top of the pudding layer and smooth with a spatula.

Finally, spread over the whipped topping. Chill 1 more hour, up to overnight.

Garnish with fresh blueberries and lemon zest (optional). Cut into 12 squares and serve.

Refrigerate leftovers.