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Moist Lemon Blueberry Poke Cake

moist lemon blueberry poke cake recipe - featured image

A simple, moist lemon blueberry poke cake with a fresh, juicy flavor and a homemade lemon glaze that seeps into the cake for a perfect balance of tart and sweet.

Ingredients

Scale
  • 15.25 oz yellow cake mix (Pillsbury preferred)
  • 3 large eggs, room temperature
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 cup fresh blueberries
  • 1/3 cup fresh lemon juice (from 2 medium lemons)
  • 3/4 cup granulated sugar
  • 4 tbsp unsalted butter, melted
  • 2 tbsp powdered sugar (optional, for dusting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan lightly with butter or non-stick spray.
  2. In a large bowl, combine yellow cake mix, eggs, water, and vegetable oil. Mix with an electric mixer or whisk vigorously for about 2 minutes until smooth.
  3. Gently fold in the fresh blueberries with a rubber spatula, being careful not to break them.
  4. Pour batter into prepared pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  5. Immediately after baking, poke holes about 1 inch apart all over the cake using a wooden skewer or fork.
  6. In a small bowl, whisk together lemon juice, granulated sugar, and melted butter until sugar dissolves. Pour the warm glaze evenly over the cake, letting it seep into the holes.
  7. Allow the cake to cool completely on a wire rack. Dust with powdered sugar before serving if desired.

Notes

Fold blueberries in gently to avoid breaking them and turning the batter purple. Pour the lemon glaze while the cake is still hot for better absorption. Use fresh blueberries for best texture. For dairy-free, substitute vegetable oil with coconut oil and use dairy-free butter for glaze. For gluten-free, use gluten-free yellow cake mix.

Nutrition

Keywords: lemon blueberry poke cake, moist lemon cake, easy poke cake, lemon glaze cake, blueberry dessert, summer cake, simple dessert