If you’re searching for a dessert that’s equal parts zesty, fruity, and irresistibly moist, this Blueberry Lemon Poke Cake Recipe has you covered. Imagine a soft lemon cake infused with sweet-tart blueberry preserves that seep into every bite, all crowned with a cloud of lemon-kissed whipped topping and a scatter of fresh, juicy blueberries. It’s a showstopper for summer gatherings, potlucks, or just a sunny weekend treat, and the best part? It comes together so simply, you’ll want to make it again and again!
Ingredients You’ll Need
The beauty of this Blueberry Lemon Poke Cake Recipe lies in its straightforward ingredient list—each one plays a starring role in flavor, texture, or visual appeal. With just a handful of pantry staples and a few fresh add-ins, you’ll have a stunning dessert that tastes as vibrant as it looks.
- Lemon cake mix: Delivers bright citrus flavor and a tender crumb, and is the ultimate shortcut to deliciousness.
- Eggs, oil, and water (per cake mix instructions): These basics bring the cake together with moisture and structure—don’t skip them!
- Blueberry preserves or blueberry pie filling: Adds a burst of fruity sweetness that perfectly complements the lemony base.
- Lemon juice: Just a tablespoon wakes up the blueberry layer with extra zing.
- Whipped topping (thawed): Creates a luscious, fluffy finish that keeps each bite light and dreamy.
- Instant lemon pudding mix: Intensifies the lemon flavor and helps the topping set to perfect creaminess.
- Cold milk: Essential for activating the pudding mix and getting that velvety texture.
- Fresh blueberries: A pop of freshness and color that makes the cake extra special.
- Lemon zest (optional): For those who can’t get enough citrus, a sprinkle on top is both pretty and punchy.
How to Make Blueberry Lemon Poke Cake Recipe
Step 1: Prepare and Bake the Cake
Start by preheating your oven to 350°F, then grease or line a 9×13-inch baking dish. Whip up the lemon cake mix according to the package directions, using the eggs, oil, and water called for. Pour the batter into your prepared pan and bake until golden and a toothpick comes out clean, about 25 minutes. The aroma that fills your kitchen will have everyone peeking in!
Step 2: Poke and Fill
Once your cake is out of the oven, let it cool for about 10 minutes—just enough that it’s still warm but won’t fall apart. Using the handle of a wooden spoon, poke holes all over the cake, spacing them about an inch apart. In a small bowl, mix the blueberry preserves with the lemon juice to loosen it up, then pour or spoon it over the cake, gently spreading to help it seep into every nook and cranny.
Step 3: Cool Completely
Patience is key here! Let the cake cool completely so the blueberry filling sets and the topping won’t melt. If you’re short on time, pop it in the fridge to speed things along.
Step 4: Make the Lemon Cream Topping
In a large bowl, whisk the instant lemon pudding mix with the cold milk for about 2 minutes, until it thickens. Next, fold in the thawed whipped topping until your mixture is smooth, creamy, and fluffy. This dreamy lemon topping is what makes this Blueberry Lemon Poke Cake Recipe so special!
Step 5: Assemble and Chill
Spread the lemon cream topping evenly over the completely cooled cake, smoothing it right to the edges. Scatter fresh blueberries generously over the top, and if you like, add a sprinkle of lemon zest for a final flourish. Refrigerate the cake for at least 2 hours before slicing—this helps the flavors meld and the texture set to perfection.
How to Serve Blueberry Lemon Poke Cake Recipe
Garnishes
A handful of fresh blueberries and a light dusting of lemon zest are all you need for a showstopping finish. For extra flair, try a few mint leaves or even a delicate drizzle of blueberry sauce. These little touches make each slice look as inviting as it tastes!
Side Dishes
Pair your Blueberry Lemon Poke Cake Recipe with a scoop of vanilla ice cream or a dollop of lemon sorbet for a truly indulgent dessert plate. If you’re serving it at a brunch or tea, fresh fruit salad or a crisp glass of sparkling lemonade make refreshing companions.
Creative Ways to Present
Get playful! Cut the cake into neat squares and serve on individual plates with a forkful of extra blueberries and a twist of lemon peel. For parties, layer cubes of cake, whipped topping, and berries in clear cups for adorable poke cake parfaits. Or, go for an elegant touch by garnishing each slice with edible flowers.
Make Ahead and Storage
Storing Leftovers
Cover the cake tightly with plastic wrap or store slices in an airtight container. It keeps beautifully in the fridge for up to four days, and the flavors only get better as they mingle—so don’t be afraid to make this Blueberry Lemon Poke Cake Recipe a day ahead!
Freezing
If you want to save some for later, you can freeze the cake (without the whipped topping) for up to two months. Wrap the cooled, poke-filled cake tightly in plastic and foil, then thaw overnight in the fridge before adding the topping and berries just before serving.
Reheating
This cake is best enjoyed cold or at room temperature, so no reheating required! If you’ve frozen the cake, allow it to thaw completely in the refrigerator, then top and serve as usual for the best taste and texture.
FAQs
Can I use homemade lemon cake instead of a boxed mix?
Absolutely! If you have a favorite homemade lemon cake recipe, feel free to use it as the base. Just be sure to keep the cake moist so it soaks up all that delicious blueberry filling.
What’s the best way to poke holes in the cake?
The handle of a wooden spoon works perfectly, but you can also use a thick straw or even the end of a chopstick. Aim for holes about an inch apart and poke about 2/3 of the way down into the cake for maximum flavor infusion.
Can I make the Blueberry Lemon Poke Cake Recipe gluten-free?
Yes! Simply swap the regular lemon cake mix for your favorite gluten-free version. Check that your other ingredients (like pudding mix and preserves) are also gluten-free, and you’re set.
Do I need to use fresh blueberries for the topping?
Fresh blueberries give the best burst and color, but if they’re not in season, thawed frozen blueberries will work in a pinch. Just be sure to pat them dry to prevent extra moisture on top of the cake.
How far ahead can I make this Blueberry Lemon Poke Cake Recipe?
This dessert is a dream for advance prep! You can assemble the entire cake up to a day before serving. In fact, letting it chill overnight makes the flavors even more vibrant and the texture extra moist.
Final Thoughts
If you’re craving a dessert that’s sunshine on a plate, you absolutely have to try this Blueberry Lemon Poke Cake Recipe. It’s easy, crowd-pleasing, and bursting with flavors that sing of summer. Give it a go—you’ll be the star of any get-together!
Print
Blueberry Lemon Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes (plus at least 2 hours chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Lemon Poke Cake is a delightful summer dessert combining tangy lemon cake with sweet blueberry preserves and a creamy lemon pudding topping. The moist cake is filled with blueberry goodness and topped with fresh berries and whipped cream, making it perfect for potlucks and gatherings.
Ingredients
For the Cake
- 1 box lemon cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
- 1 cup blueberry preserves or blueberry pie filling
- 1 tablespoon lemon juice
For the Topping
- 1 (8 oz) container whipped topping (thawed)
- 1 (3.4 oz) box instant lemon pudding mix
- 1 cup cold milk
- 1 cup fresh blueberries
- 1 teaspoon lemon zest (optional for garnish)
Instructions
- Prepare and Bake the Cake: Preheat the oven to 350°F and prepare a 9×13-inch baking dish by greasing it or lining with parchment paper. Prepare and bake the lemon cake mix according to package directions. Once baked, remove from the oven and let cool for 10 minutes.
- Poke the Cake and Add Blueberry Filling: Use the handle of a wooden spoon to poke holes all over the surface of the cake. In a small bowl, mix the blueberry preserves with lemon juice to loosen it slightly, then spoon or pour over the cake, spreading it into the holes. Let cool completely.
- Make the Lemon Pudding Topping: In another bowl, whisk the instant lemon pudding mix with cold milk for 2 minutes until it thickens. Gently fold in the whipped topping until smooth and fluffy. Spread the mixture evenly over the cooled cake.
- Decorate and Chill: Top the cake with fresh blueberries and a sprinkle of lemon zest if desired. Chill in the refrigerator for at least 2 hours before serving for best flavor and texture.
Notes
- You can use homemade lemon cake if preferred.
- For extra lemon flavor, brush the cake with lemon syrup before adding the blueberry layer.
- Store leftovers covered in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
