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Flavorful Lemon Blueberry Poke Cake with Cream Cheese Frosting

lemon blueberry poke cake - featured image
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A moist, tangy lemon poke cake infused with fresh blueberry syrup and topped with silky cream cheese frosting. Perfect for quick, easy, and crowd-pleasing desserts.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315g)
  • 1 ¾ cups granulated sugar (350g)
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened (115g)
  • 3 large eggs, room temperature
  • 1 cup whole milk (240ml)
  • 1 teaspoon pure vanilla extract
  • Fresh lemon zest from 2 medium lemons (about 2 tablespoons)
  • ½ cup fresh lemon juice (120ml)
  • 1 ½ cups fresh blueberries (225g)
  • 2 tablespoons granulated sugar (optional)
  • 2 tablespoons fresh lemon juice
  • 8 oz cream cheese, softened (225g)
  • ½ cup unsalted butter, softened (115g)
  • 3 cups powdered sugar, sifted (360g)
  • 1 ½ teaspoons pure vanilla extract
  • 1 teaspoon fresh lemon zest

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
  3. In a separate bowl, beat softened butter until smooth. Add eggs one at a time, beating well after each addition.
  4. Stir in milk, vanilla extract, lemon zest, and lemon juice into the butter-egg mixture.
  5. Slowly add wet ingredients to dry ingredients, stirring gently until just combined. Do not overmix.
  6. Pour batter into prepared pan and spread evenly.
  7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  8. While baking, prepare blueberry poke filling: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes until berries soften and release juice. Cool slightly.
  9. When cake is warm (about 10 minutes after baking), poke 20-25 holes evenly across the top using a toothpick or skewer.
  10. Pour blueberry mixture slowly over the cake, allowing it to seep into the holes.
  11. Cool cake completely in the pan on a wire rack before frosting.
  12. Make cream cheese frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and lemon zest. Beat until fluffy and spreadable.
  13. Spread frosting evenly over cooled cake. Swirl top gently for a rustic look.
  14. Refrigerate cake for at least 1 hour to set frosting and meld flavors. Bring to room temperature before slicing.

Notes

Use fresh lemon zest for best flavor and avoid the bitter white pith. Poke holes evenly to prevent sogginess. Cool cake completely before frosting to avoid melting. For dairy-free, substitute milk and cream cheese with plant-based alternatives. Frozen berries can be used if thawed and drained. Adjust sugar to taste if reducing sweetness.

Nutrition

Keywords: lemon poke cake, blueberry poke cake, cream cheese frosting, easy dessert, lemon blueberry cake, poke cake recipe, homemade dessert, quick cake

Find it online: https://coracooks.com/flavorful-lemon-blueberry-poke-cake-recipe-easy-homemade-dessert-idea/