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Moist Blueberry Lemon Poke Cake Recipe Easy Homemade Dessert with Fresh Whipped Cream

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A quick and easy poke cake featuring lemon cake mix soaked with a blueberry lemon syrup and topped with fresh whipped cream, perfect for summer gatherings and last-minute desserts.

Ingredients

Scale
  • 1 box lemon cake mix (about 15.25 oz / 432 g)
  • 3 large eggs, room temperature
  • 1/2 cup vegetable oil (120 ml)
  • 1 cup water (240 ml)
  • 1 cup fresh or frozen blueberries (150 g), thawed if frozen
  • 3/4 cup granulated sugar (150 g)
  • 1/2 cup freshly squeezed lemon juice (120 ml)
  • 1 tablespoon lemon zest (from about 1 lemon)
  • 1 1/2 cups heavy whipping cream (360 ml), cold
  • 1/4 cup powdered sugar (30 g), sifted
  • 1 teaspoon pure vanilla extract
  • Optional: a pinch of lemon zest for garnish or extra flavor

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly with butter or non-stick spray.
  2. In a large bowl, combine lemon cake mix, eggs, vegetable oil, and water. Mix on medium speed for about 2 minutes until smooth and lump-free.
  3. Pour batter evenly into the prepared pan and bake for 30-35 minutes. Check doneness with a toothpick; it should come out with moist crumbs but no raw batter.
  4. While the cake bakes, combine blueberries, granulated sugar, lemon juice, and lemon zest in a small saucepan. Cook over medium heat for 5-7 minutes until sugar dissolves and mixture thickens slightly. Remove from heat and cool slightly.
  5. When the cake is warm (about 10 minutes after baking), poke holes about 2 inches apart all over the surface using a toothpick or skewer.
  6. Slowly pour the blueberry lemon mixture evenly over the cake, letting it soak into the holes. Spread any remaining syrup over the surface. Let the cake cool completely at room temperature.
  7. Chill mixing bowl and beaters for 10 minutes if possible. Whip cold heavy cream with powdered sugar and vanilla extract on medium-high speed until soft peaks form (3-4 minutes). Optionally fold in a teaspoon of lemon zest.
  8. Spread the whipped cream evenly over the cooled, soaked cake. Garnish with fresh blueberries or lemon zest if desired.
  9. Slice and serve at room temperature or slightly chilled.

Notes

Use fresh lemon juice and zest for best flavor. Thaw and drain frozen blueberries before making the soak to avoid excess liquid. Chill bowl and beaters before whipping cream for better volume. Avoid overbaking to keep cake moist. The poke holes allow syrup to soak deeply, enhancing moisture and flavor. For a lighter whipped cream, substitute half the heavy cream with full-fat coconut milk chilled overnight. Gluten-free lemon cake mix can be used for a gluten-free version.

Nutrition

Keywords: blueberry lemon poke cake, lemon cake, poke cake, blueberry dessert, fresh whipped cream, easy dessert, summer dessert, quick cake

Find it online: https://evabake.com/moist-blueberry-lemon-poke-cake-recipe-easy-homemade-dessert-with-fresh-whipped-cream/