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Delicious Lemon Blueberry Poke Cake Recipe with Easy Cream Cheese Frosting

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A moist and flavorful lemon blueberry poke cake with juicy blueberry pockets and a tangy cream cheese frosting, perfect for any occasion.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 ½ cups (300 g) sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup (240 ml) whole milk
  • 2 tablespoons fresh lemon zest (from about 2 lemons)
  • ¼ cup (60 ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups (225 g) fresh blueberries
  • ⅓ cup (65 g) sugar
  • ½ cup (120 ml) water
  • 1 tablespoon lemon juice
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice (optional, for extra zing)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch pan or line it with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. In another bowl, beat the softened butter until creamy. Add eggs one at a time, beating well after each addition.
  4. Stir in the milk, lemon zest, lemon juice, and vanilla extract until mixed.
  5. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Do not overmix.
  6. Pour the batter into the prepared pan and spread evenly. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
  7. While the cake bakes, prepare the blueberry filling by combining blueberries, sugar, water, and lemon juice in a saucepan. Simmer over medium heat for about 10 minutes until berries burst and mixture thickens. Set aside to cool slightly.
  8. Once the cake is out of the oven and still warm, poke holes all over the surface about 1 inch apart using a wooden skewer or fork.
  9. Pour the warm blueberry filling evenly over the cake, allowing it to seep into the holes.
  10. Allow the cake to cool completely for 1-2 hours before frosting.
  11. Make the cream cheese frosting by beating the cream cheese and butter until light and fluffy. Gradually add powdered sugar and vanilla extract. Add lemon juice if desired and beat until smooth.
  12. Spread the frosting evenly over the cooled cake. Garnish with fresh blueberries or lemon zest if desired.
  13. If frosting is too soft, refrigerate for 20 minutes before spreading.

Notes

Use room temperature ingredients for best results. Toss blueberries lightly in flour before simmering to prevent sinking. If frosting is too soft, chill before spreading. Frozen blueberries can be used if thawed and drained. Adjust sugar levels to taste. For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, substitute butter and milk with vegan alternatives and use dairy-free cream cheese.

Nutrition

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

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