If you’re a lemon lover like me, you’ll go crazy for this lemon blueberry poke cake! It’s the ultimate summer dessert.
The moist lemon cake is poked all over and soaked with a sweet blueberry filling. Then, it’s topped with a tangy lemon cream cheese frosting. Every bite is like a little taste of heaven!
This poke cake is surprisingly easy to whip up, using a boxed cake mix as the base.
But with all the fresh lemon zest, blueberry sauce, and homemade frosting, it tastes totally from scratch!
Why You’ll Love This Lemon Blueberry Poke Cake
Bursting with Flavor: The combination of fresh blueberries and zesty lemon creates a vibrant and refreshing taste perfect for any occasion.
Easy Preparation: Using a boxed cake mix as the base simplifies the baking process. Even novice bakers can create a delicious and impressive dessert with minimal effort.
Perfect for Gatherings: This cake is ideal for parties and gatherings, as it can be made ahead of time and refrigerated.
Crowd-Pleaser: With its perfect balance of sweet and tangy flavors, this cake satisfies a wide range of palates.
Ingredients
- Vanilla or White Cake Mix: The convenient mix makes a moist, flavorful base for the fruity fillings and tangy frosting.
- Lemon Juice and Lemon Zest: Pucker up! Fresh lemon juice and zest add a bright, citrusy zing to the filling and frosting.
- Fresh Blueberries: Bursting with juicy sweetness, these little blue gems are the star of the filling.
- Granulated Sugar: A sprinkle enhances the natural sweetness of the blueberries.
- Whipped Topping: Light, creamy, and oh-so-dreamy, whipped topping is the secret ingredient for a luscious texture.
- Butter: It’s the key to a luxurious cream cheese frosting that spreads like a dream.
- Cream Cheese: It’s the perfect partner for butter in this indulgent frosting. It’s the ideal balance to the sweet cake.
- Powdered Sugar: It dissolves effortlessly into the frosting for a silky smooth finish.
- Pure Vanilla Extract: A splash of this fragrant elixir enhances all the flavors.
How to Make Lemon Blueberry Poke Cake
You won’t believe how easy this cake is!
1. Prepare the cake batter. Preheat the oven to 350°F. Line a 9×13-inch pan with parchment paper and grease with cooking spray. Prepare the cake mix according to the package instructions, adding the lemon zest. Pour the batter into the prepared pan.
2. Bake the cake. Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes. Let cool completely.
3. Make the blueberry filling. In a small saucepan over medium heat, combine the blueberries, lemon juice, and sugar. Bring to a simmer and cook until thick and jammy, 5 to 7 minutes. Remove from the heat, pour into a bowl, and let cool for 15 minutes. Fold in the whipped topping.
4. Prepare the lemon frosting. In a large bowl, beat the butter and cream cheese with an electric mixer until smooth. Add the powdered sugar, lemon zest, lemon juice, and vanilla. Beat until fluffy.
5. Add the blueberry filling. Using the back of a wooden spoon, poke holes all over the cooled cake. Pour the blueberry filling on top, spreading it into the holes.
6. Frost the cake. Spread the lemon cream cheese frosting evenly over the top of the cake. Garnish with fresh blueberries.
7. Chill and serve. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld. Serve and enjoy!
Tips for the Best Lemon Blueberry Poke Cake
This cake is foolproof, but these easy tips make it even better.
- Be even with poking. Space out the holes evenly across the cake using the handle of a wooden spoon for the best distribution of filling.
- Try a poking trick. Transfer the blueberry sauce to a squeeze bottle to more precisely fill the poked holes in the cake before spreading the rest on top.
- Make it extra fluffy. Whip the egg whites separately and fold into the batter for an extra light and fluffy lemon cake.
- Try a healthy swap. Substitute Greek yogurt for the oil or milk in the cake mix to add moisture and tanginess that complements the lemon.
- Make it pretty. Top the finished cake with fresh blueberries for an attractive presentation and burst of fresh fruit flavor.
- Switch up the flavor. Try different cake flavors, like lemon or blueberry, and experiment with other berries in the filling, like raspberries or blackberries. Or, swap the lemon cream cheese frosting for a blueberry whipped cream topping.
How to Store
Keep your cake nice and fresh with these easy tips.
To Store: Cover tightly with plastic wrap or aluminum foil and refrigerate for up to 5 days. For the best results, refrigerate the cake without the frosting and add the frosting before serving.
To Freeze: The unfrosted cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before frosting and serving.
Lemon Blueberry Poke Cake
12
servings25
minutes30
minutes508
kcalIf you’re looking for an irresistible treat, this lemon blueberry poke cake is guaranteed to please! It’s light, fluffy, and full of sweetness!
Ingredients
- For the cake:
1 box vanilla or white cake mix, plus ingredients called for on box
Zest of 1 lemon
For the blueberry filling:
2 1/2 cups fresh blueberries
Juice of 1/2 lemon
1 tbsp granulated sugar
1/2 cup whipped topping
- For the lemon cream cheese frosting:
1 cup (2 sticks) butter, softened
2 blocks cream cheese, softened
2 1/4 cups powdered sugar
Zest of 1 lemon
Juice of 1/2 lemon
1 tsp pure vanilla extract
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch pan with parchment paper and grease with cooking spray.
- Prepare the cake mix according to the package instructions, adding the lemon zest. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 25-30 minutes. Let cool completely.
- Make the blueberry filling: Combine the blueberries, lemon juice, and sugar in a small saucepan over medium heat. Bring to a simmer and cook until thick and jammy, 5 to 7 minutes. Remove from heat, pour into a bowl, and let cool for 15 minutes. Fold in the whipped topping.
- Make the lemon cream cheese frosting: In a large bowl, beat the butter and cream cheese with an electric mixer until smooth. Add the powdered sugar, lemon zest, lemon juice, and vanilla. Beat until fluffy.
- Using the back of a wooden spoon, poke holes all over the cooled cake. Pour the blueberry filling on top, spreading it into the holes.
- Spread the lemon cream cheese frosting evenly over the top of the cake. Garnish with fresh blueberries.
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld. Store any leftovers in an air-tight container in the fridge for 3-4 days.
