Blueberry Lemon Poke Cake
A delicious and refreshing dessert combining the tangy taste of lemons with the sweetness of blueberries, perfect for summer.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/4 cup fresh lemon juice
Add-ins
- 1 cup fresh blueberries
Lemon Syrup
- 1/4 cup fresh lemon juice
- 1/4 cup granulated sugar
Toppings
- Whipped cream or lemon glaze
- Additional fresh blueberries for garnish
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan to ensure the cake doesn't stick.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- Using an electric mixer, cream the butter and sugar until light and fluffy. This should take about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, alternating with milk and lemon juice. Mix until just combined.
- Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
Make Lemon Syrup
- While the cake is baking, combine lemon juice and sugar in a small saucepan over medium heat. Stir until the sugar is fully dissolved. Set aside to cool.
Assemble the Poke Cake
- Once the cake is slightly cooled, use the end of a wooden spoon to poke holes all over the top. Pour the lemon syrup evenly over the cake, allowing it to soak into the holes.
- Let the cake cool completely. Top with whipped cream or lemon glaze, and garnish with additional blueberries.
Serving and Storage
- Slice the cake into 8 portions and serve chilled or at room temperature for a refreshing treat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Notes
Pro Tips: Use fresh lemon juice for the best flavor. Ensure blueberries are dry before adding to the batter. Let the syrup absorb fully for maximum moisture.
Ingredient Substitutions: Use gluten-free flour for a gluten-free cake. Substitute fresh blueberries with thawed, drained frozen blueberries if needed.
How to Serve: Serve chilled or at room temperature with whipped cream or lemon glaze.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days.
Make-Ahead Tips: Bake the cake a day ahead and add toppings just before serving for best results.
Ingredient Substitutions: Use gluten-free flour for a gluten-free cake. Substitute fresh blueberries with thawed, drained frozen blueberries if needed.
How to Serve: Serve chilled or at room temperature with whipped cream or lemon glaze.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days.
Make-Ahead Tips: Bake the cake a day ahead and add toppings just before serving for best results.