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Moist Lemon Blueberry Poke Cake Recipe Easy Homemade Dessert with Fresh Zest

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A moist and tender lemon blueberry poke cake infused with fresh lemon zest and juicy blueberry syrup, topped with whipped cream for a light and bright homemade dessert.

Ingredients

Scale
  • 1 box yellow cake mix (or homemade equivalent)
  • 1 cup water (240 ml)
  • 1/3 cup vegetable oil (80 ml)
  • 3 large eggs (room temperature)
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1 cup fresh blueberries (or frozen, thawed and drained)
  • 1/2 cup granulated sugar (100 g)
  • 1/4 cup lemon juice (60 ml), freshly squeezed
  • 1 tablespoon cornstarch
  • 1/4 cup water (60 ml) for cornstarch slurry
  • 1 cup heavy whipping cream (240 ml), chilled
  • 2 tablespoons powdered sugar (15 g)
  • 1 teaspoon vanilla extract
  • Additional lemon zest for garnish

Instructions

  1. Preheat oven to 350°F (175°C). In a large bowl, combine yellow cake mix, water, vegetable oil, eggs, and 1 tablespoon lemon zest. Beat with an electric mixer on medium speed for about 2 minutes until smooth.
  2. Pour batter evenly into a greased 9×13-inch baking pan. Bake for 32-35 minutes or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes before poking.
  3. While cake bakes, combine blueberries, sugar, and lemon juice in a medium saucepan over medium heat. Stir frequently until blueberries burst and sugar dissolves (about 5 minutes). Mix cornstarch and water to make slurry, stir into saucepan, cook and stir until syrup thickens (about 2 minutes). Remove from heat and let cool slightly.
  4. Using a toothpick or skewer, poke holes all over the warm cake about 1 inch apart.
  5. Slowly pour blueberry lemon syrup evenly over the cake, filling the holes and covering the surface. Let cake cool completely to room temperature to allow syrup to soak in.
  6. In a chilled bowl, beat heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form (3-4 minutes). Spread whipped cream evenly over cooled cake.
  7. Sprinkle additional lemon zest on top for garnish. Chill cake for at least 1 hour before serving.

Notes

Poke the cake when warm but not hot to allow syrup to soak in evenly. Stir blueberry syrup constantly to prevent burning. Use only the yellow part of lemon zest to avoid bitterness. Chill bowl and beaters before whipping cream for best results. Avoid overwhipping cream to prevent it turning into butter. Chill cake for at least 1 hour before serving for best texture and flavor.

Nutrition

Keywords: lemon blueberry poke cake, moist lemon cake, easy homemade dessert, fresh lemon zest, blueberry syrup, poke cake recipe, summer dessert, quick cake recipe

Find it online: https://fizzlefork.com/moist-lemon-blueberry-poke-cake-recipe-easy-homemade-dessert-with-fresh-zest/