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Moist Lemon Blueberry Poke Cake Recipe Easy Homemade Dessert with Cream Cheese Frosting

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A moist and flavorful lemon blueberry poke cake topped with tangy cream cheese frosting. Perfect for potlucks and casual gatherings, this easy recipe combines bright citrus and sweet berries for a crowd-pleasing dessert.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) buttermilk, room temperature (or 1 cup milk + 1 tablespoon lemon juice)
  • Zest of 2 lemons
  • 1 tablespoon fresh lemon juice
  • 1 ½ cups (225g) fresh or frozen blueberries
  • 1 cup (240ml) lemon glaze (made from ½ cup lemon juice, ½ cup sugar, and 2 tablespoons melted butter)
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons fresh lemon juice

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan with butter or non-stick spray and lightly dust with flour.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract, lemon zest, and lemon juice.
  5. Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix gently after each addition.
  6. Fold in blueberries gently, keeping frozen if using frozen berries.
  7. Pour batter evenly into prepared pan and smooth the top.
  8. Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
  9. While baking, prepare lemon glaze by heating lemon juice, sugar, and melted butter gently until sugar dissolves. Set aside to cool slightly.
  10. Let cake rest for 5 minutes after baking. Use a skewer or toothpick to poke holes about 1 inch apart all over the cake.
  11. Slowly pour lemon glaze over the warm cake, allowing it to soak into the holes. Let cake cool completely to room temperature.
  12. Make cream cheese frosting by beating cream cheese and softened butter until smooth. Gradually add powdered sugar, then vanilla extract and lemon juice. Beat until fluffy.
  13. Spread frosting evenly over cooled cake. Optionally, garnish with fresh blueberries or lemon zest.
  14. If frosting is too thin, chill for 15 minutes before spreading; if too thick, add a splash of milk or lemon juice.

Notes

Do not overmix the batter to keep the cake tender. Use a wooden skewer for better control when poking holes. Heat the glaze gently to dissolve sugar without boiling. Use room temperature cream cheese for best frosting texture. Cake flavors improve if rested overnight. Frozen blueberries should be folded in without thawing to prevent color bleed.

Nutrition

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

Find it online: https://lucydishes.com/moist-lemon-blueberry-poke-cake-recipe-easy-homemade-dessert-with-cream-cheese-frosting/