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Blueberry Lemon Poke Cake

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A moist and flavorful poke cake combining fresh blueberries with a zesty lemon glaze, topped with whipped cream. Perfect for summer occasions, this easy homemade dessert balances tart lemon and sweet blueberries for a fresh and indulgent treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda (sodium bicarbonate)
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 3/4 cup (180ml) buttermilk (can substitute with milk + lemon juice)
  • 1 tsp pure vanilla extract
  • Zest from 1 large lemon
  • 1 1/2 cups (225g) fresh blueberries
  • 1/4 cup (60ml) fresh lemon juice
  • 1/3 cup (65g) granulated sugar
  • 1/4 cup (60ml) water
  • 1 tbsp cornstarch
  • 1 cup (240ml) heavy cream, cold
  • 2 tbsp powdered sugar
  • Fresh lemon zest, a sprinkle (for garnish)
  • Extra blueberries, handful (for decorating)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly with butter or non-stick spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter with granulated sugar until light and fluffy, about 3-5 minutes.
  4. Beat in the eggs one at a time, then stir in vanilla extract and lemon zest.
  5. Add the dry ingredients in three parts, alternating with buttermilk, beginning and ending with dry ingredients. Mix gently just until combined.
  6. Pour the batter evenly into the prepared pan and smooth the top.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean and the cake springs back lightly when touched.
  8. While the cake bakes, prepare the blueberry lemon filling: combine blueberries, lemon juice, sugar, water, and cornstarch in a small saucepan. Cook over medium heat, stirring constantly until thickened and glossy, about 5-7 minutes. Let cool slightly.
  9. Once the cake is baked and still warm, poke holes about 1 inch apart all over the surface using the handle of a wooden spoon or skewer.
  10. Pour the blueberry lemon filling evenly over the poked cake, allowing it to seep into the holes.
  11. Refrigerate the cake for at least 2 hours or overnight to allow flavors to meld and the cake to become moist.
  12. Just before serving, whip the cold heavy cream with powdered sugar until soft peaks form.
  13. Spread the whipped cream evenly over the cake and garnish with fresh lemon zest and extra blueberries.

Notes

Use a wooden spoon handle about 1/2 inch thick to poke holes evenly spaced about 1 inch apart. Avoid overmixing the batter to keep the cake tender. Chill the cake overnight for best flavor and texture. Frozen blueberries can be used if thawed and drained. For gluten-free, substitute flour with gluten-free baking blend. For dairy-free, use vegan butter, plant-based milk with lemon juice, and coconut cream whipped topping.

Nutrition

Keywords: blueberry lemon poke cake, summer dessert, easy poke cake, lemon blueberry cake, homemade dessert, moist cake, poke and pour cake

Find it online: https://evabake.com/blueberry-lemon-poke-cake-recipe-easy-homemade-dessert-for-summer/