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Moist Blueberry Lemon Poke Cake with Whipped Cream Frosting

blueberry lemon poke cake - featured image
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A bright and moist poke cake featuring fresh blueberries and lemon syrup soaked into a yellow cake, topped with light whipped cream frosting. Perfect for summer gatherings and easy to make.

Ingredients

Scale
  • 1 box yellow cake mix (Betty Crocker recommended)
  • 3 large eggs, at room temperature
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1 1/2 cups fresh blueberries (or frozen, thawed)
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • Juice and zest of 1 large lemon
  • 1 tablespoon cornstarch
  • 2 cups heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly with butter or non-stick spray and set aside.
  2. In a large bowl, combine the yellow cake mix, 3 eggs, 1/2 cup vegetable oil, and 1 cup water. Beat on medium speed for 2 minutes until smooth and well blended.
  3. Pour the batter evenly into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. The cake should spring back lightly when touched.
  4. While the cake bakes, combine blueberries, sugar, 1/2 cup water, lemon juice, and lemon zest in a medium saucepan. Cook over medium heat, stirring occasionally, until blueberries break down and mixture simmers (about 5-7 minutes).
  5. In a small bowl, whisk cornstarch with 2 tablespoons cold water until smooth. Slowly stir into the simmering blueberry mixture. Cook for another 1-2 minutes until slightly thickened. Remove from heat and let cool slightly.
  6. Once the cake is out of the oven, use a toothpick or skewer to poke holes about 1 inch apart all over the surface, reaching the center but keeping the cake intact.
  7. Slowly spoon or pour the warm blueberry lemon syrup over the cake, letting it seep into the holes evenly.
  8. Place the cake in the refrigerator for at least 1 hour to set and absorb the syrup fully.
  9. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until soft peaks form. Be careful not to overbeat.
  10. Spread the whipped cream evenly over the chilled cake. Optionally, garnish with fresh blueberries and lemon zest. Slice and serve.

Notes

If syrup cools and thickens before pouring, gently warm it to make it pourable. Poke holes about 1 inch apart but not too deep to keep cake intact. Chill bowl and beaters before whipping cream to prevent overbeating. Store cake covered in fridge up to 3 days. For dairy-free frosting, substitute coconut cream whipped with maple syrup. For gluten-free, use gluten-free yellow cake mix.

Nutrition

Keywords: blueberry lemon poke cake, poke cake, blueberry dessert, lemon cake, whipped cream frosting, easy summer dessert, homemade cake

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