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Easy Zesty Blueberry Lemon Poke Cake

blueberry lemon poke cake - featured image
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A bright and fresh summer dessert featuring a moist lemon cake with juicy blueberry filling and a tangy lemon glaze. Quick and easy to make, perfect for last-minute gatherings.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 ½ cups (300 g) granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature
  • 2 tablespoons fresh lemon zest
  • ¼ cup (60 ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 2 cups (300 g) fresh or frozen blueberries
  • ⅓ cup (65 g) granulated sugar
  • 2 tablespoons fresh lemon juice (for filling)
  • 1 tablespoon cornstarch
  • 1 cup (120 g) powdered sugar
  • 2–3 tablespoons fresh lemon juice (for glaze)
  • 1 teaspoon lemon zest (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray and lightly dust with flour.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
  3. Using a mixer, beat softened butter until creamy. Add eggs one at a time, beating after each addition.
  4. Mix in whole milk, 2 tablespoons lemon juice, lemon zest, and vanilla extract to the butter-egg mixture.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined.
  6. Pour batter into prepared pan and smooth the surface. Bake for 30-35 minutes or until a toothpick inserted comes out with a few moist crumbs.
  7. While cake bakes, combine blueberries, ⅓ cup sugar, 2 tablespoons lemon juice, and cornstarch in a saucepan. Cook over medium heat, stirring constantly until thickened. Remove from heat and cool slightly.
  8. Once cake is warm, poke holes about 1 inch apart all over the surface using a toothpick or skewer.
  9. Spoon the cooled blueberry filling evenly over the cake, pressing gently to help it absorb into the holes.
  10. Whisk powdered sugar, 2-3 tablespoons lemon juice, and lemon zest until smooth. Drizzle glaze over the cake.
  11. Refrigerate cake for at least 1 hour before serving to allow flavors to meld and glaze to set.

Notes

Zest lemon before juicing for maximum flavor. Avoid overmixing batter to keep cake light. Stir blueberry filling constantly to prevent scorching. Poke holes evenly about 1 inch apart to avoid sogginess. Pour blueberry filling while cake is warm for best absorption. Chill cake before glazing for cleaner slices. Optional: sprinkle toasted almonds on top before glazing for texture. Dairy-free and gluten-free substitutions available.

Nutrition

Keywords: blueberry poke cake, lemon poke cake, summer dessert, easy poke cake, blueberry lemon cake, zesty lemon cake, quick dessert

Find it online: https://elvafood.com/easy-zesty-blueberry-lemon-poke-cake-recipe-perfect-for-summer-desserts/