Best 2 Lemon Blueberry Poke Cake Recipes

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Indulge in the tantalizing fusion of sweet and tangy flavors with our delectable Lemon Blueberry Poke Cake. This extraordinary dessert combines the refreshing zest of lemon with the juicy burst of blueberries, creating a symphony of flavors that will tantalize your taste buds. The moist and fluffy cake is generously dotted with a luscious lemon curd filling, adding a burst of citrusy goodness with every bite. Topped with a cloud-like whipped cream frosting and adorned with fresh blueberries, this cake is a feast for both the eyes and the palate. Prepare to embark on a culinary journey that will leave you craving for more.

In addition to the main Lemon Blueberry Poke Cake recipe, this article also features a collection of tempting variations that cater to diverse preferences. Explore the delightful Lemon Raspberry Poke Cake, where the sweet-tart flavor of raspberries harmonizes perfectly with the zesty lemon. For chocolate lovers, the Chocolate Blueberry Poke Cake offers a decadent treat with rich chocolate cake and a creamy chocolate filling. If you prefer a tropical twist, the Pineapple Blueberry Poke Cake combines the vibrant flavors of pineapple and blueberries in a tropical paradise. Each recipe is meticulously crafted to ensure a perfect balance of flavors, textures, and presentation. Whether you're a seasoned baker or a novice in the kitchen, these recipes guide you through each step with clear instructions and helpful tips, ensuring a successful and enjoyable baking experience.

Here are our top 2 tried and tested recipes!

BLUEBERRY POKE CAKE



Blueberry Poke Cake image

A delicious, fresh blueberry sauce adds a beautiful color to this white sheet cake. Top each serving with sweetened whipped cream and garnish with fresh blueberries, if desired.

Provided by Bibi

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 10

1 (15.25 ounce) package white cake mix (such as Pillsbury®)
3 ounces white cake mix extender
1 ¼ cups water
4 egg whites
⅓ cup vegetable oil
1 cup white sugar
2 tablespoons cornstarch
1 ½ cups fresh blueberries
1 cup water
1 teaspoon lemon juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
  • Blend cake mix plus extender, 1 1/4 cups water, egg whites, and oil together in a bowl using an electric mixer until just moistened. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 32 to 26 minutes.
  • While cake is baking, stir sugar and cornstarch together in a small saucepan over medium heat. Add 1 cup water and bring to a boil, stirring constantly. Add blueberries and lemon juice; cook and stir until blueberries burst and sauce turns a deep purple color, about 10 minutes. Gently mash any berries that did not burst. Remove from heat and let cool until cake is ready.
  • Transfer cake to a cooling rack and let cool to room temperature, at least 25 minutes.
  • Poke holes into the cake about 1 inch apart using the handle of a wooden spoon. Slowly pour the warm blueberry sauce over cake. Refrigerate until cool before slicing.

Nutrition Facts : Calories 322.5 calories, Carbohydrate 54.2 g, Fat 10.8 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 306.2 mg, Sugar 42 g

LEMON-BLUEBERRY POKE CAKE



Lemon-Blueberry Poke Cake image

Slice into this no-mixer-required, lemony cake and you'll be greeted with a surprise: bold stripes of bright blueberry filling. The rich glaze adds an extra boost of sweet, lemon flavor.

Provided by Katherine Sacks

Categories     #CAKEWEEK     Cake     Lemon     Lemon Juice     Blueberry     Dessert     Breakfast     Brunch     Bake     Peanut Free     Tree Nut Free     Soy Free

Yield Makes one 9x5" loaf

Number Of Ingredients 23

For the lemon cake:
Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
2 tablespoons finely grated lemon zest
1 3/4 cups sugar
2 large eggs, room temperature
1/3 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup plain whole milk yogurt
5 tablespoons fresh lemon juice
For the blueberry filling:
1/2 cup sugar
1 cup blueberries
1 teaspoon unflavored powdered gelatin
For the lemon glaze:
3/4 cup powdered sugar
1 tablespoon fresh lemon juice
2 tablespoons blueberries
1 teaspoon finely grated lemon zest
Special Equipment
A 9x5" loaf pan (preferably metal)

Steps:

  • Make the lemon cake:
  • Preheat oven to 350°F. Line loaf pan with parchment paper, leaving an overhang on the long sides, and lightly coat with nonstick spray.
  • Whisk flour, baking powder, and salt in a medium bowl. Whisk lemon zest into sugar in a large bowl until very fragrant, about 1 minute. Add eggs, oil, and vanilla and whisk until light in color and slightly thickened, about 3 minutes. Whisk in half of the dry ingredients, then whisk in yogurt. Whisk in remaining dry ingredients. Add lemon juice and whisk to combine. Scrape batter into prepared pan and smooth top.
  • Bake cake, rotating pan halfway through, until top is golden brown and a tester inserted into the center comes out clean, 55-60 minutes. Transfer pan to a wire rack and let cool, about 2 hours.
  • Make the blueberry filling:
  • Bring sugar and 1 cup water to a boil in a medium saucepan. Add blueberries, then reduce to a simmer. Smash blueberries with the back of a spoon and continue to simmer 20 minutes.
  • Meanwhile, sprinkle gelatin over 1/3 cup cold water in a small bowl; let sit 10 minutes to soften.
  • Strain blueberry mixture through a fine-mesh sieve into a medium bowl, pressing blueberries with the back of spoon to release juices. Whisk about 1/3 cup blueberry syrup into gelatin mixture, stirring to dissolve, then pour gelatin mixture over remaining blueberry syrup and stir to combine. Chill at least 1 1/2 hours.
  • Run a knife around sides of cooled cake to loosen. Using parchment overhang, transfer cake to a baking sheet or cutting board. Starting at 1 end of cake, use a 1/8" dowel or the thin handle of a wooden spoon to poke holes in rows spaced about 3/4" apart, alternating between 2 and 3 holes per row (you should have about 11 rows of holes).
  • Transfer chilled blueberry filling to a pastry bag, turkey baster, or squeeze bottle. Carefully squeeze filling into holes.
  • Make the lemon glaze:
  • Whisk powdered sugar, lemon juice, and 1 Tbsp. water in a medium bowl. Transfer cake to a wire rack set inside a rimmed baking sheet. Spread glaze over cake with a spatula, covering the holes. Toss blueberries in glaze bowl to coat, then sprinkle blueberries and lemon zest over cake. Chill until filling and glaze are set, about 1 hour.
  • Do Ahead
  • Lemon cake can be made 1 day ahead. Cake can be baked, filled, and glazed 3 days ahead; chill in an airtight container.

Tips:

  • Use fresh lemons for a brighter flavor.
  • Add a layer of fresh blueberries between the cake layers for an extra burst of flavor.
  • Make sure the cake is completely cooled before poking holes in it. This will prevent the cake from crumbling.
  • Use a toothpick or skewer to poke holes in the cake. This will help the glaze soak into the cake more evenly.
  • Make sure the glaze is cool before pouring it over the cake. This will prevent the glaze from melting the frosting.
  • Refrigerate the cake for at least 30 minutes before serving. This will help the glaze set and the cake to firm up.

Conclusion:

This lemon blueberry poke cake is a delicious and refreshing dessert that is perfect for any occasion. The combination of lemon and blueberry is classic, and the cake is moist and flavorful. The glaze is the perfect finishing touch, adding a bright and tangy flavor. This cake is sure to be a hit with everyone who tries it.

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