Â A delicious combination of blueberry and lemon in a cake.
A moist blueberry lemon poke cake with a homemade white cake mix and blueberry syrup poured into poked holes in the cake. Topped with a lemon whipped cream frosting and fresh blueberries. Â This poke cake boasts a superior moistness, thanks to plenty of fresh blueberries made into the perfect syrup.
An easy recipe for super-moist blueberry lemon poke cake. Â Once I decided I was going to bake a poke cake with blueberries, adding lemon to the frosting just seemed right. Â Blueberries and lemons were made to go together; they are the perfect pair! Â How could I could wrong?When it comes to old school poke cake, I love variety. Â I cannot seem to get enough lately. Â This sweet treat is perfect for summer dessert. Â The cake itself is a decadent moist white cake. Â This has to be the most delicious way to make a cake! Â If you have never made a poke cake, try this one!
With the fresh, homemade blueberry syrup, this cake is a winner! Â The much loved and appreciated blueberry and lemon flavor combination gets an added wow factor with this over the top, delicious cake.
Â If you have never made your own blueberry syrup, it’s very easy. Â Simply add the blueberries, water and sugar to a saucepan and let it simmer. Â Sounds easy, right? Â It’s out-of-this-world, good too. Â I like storing a little blueberry syrup to have with pancakes and toasts too.
Want to make this cake but don’t have all the ingredients?
This cake can be made with a pre-made store bought white cake mix. Â Simply follow the box directions for the white cake mix and use the ingredients listed. Â Then, poke holes as directed in the instruction below.
Follow directions to make the blueberry syrup or use store bought blueberry syrup (water will need to be added to make it easier to pour in holes) or simply make your own Â blueberry syrup.
Use store bought whipped cream and follow the rest of the directions for the whipped topping such as adding powdered sugar, lemon juice, sugar, water and extract.
Garnish with blueberries for the topping and refrigerate.
To decorate this cake, I whipped up a simple lemon cream topping. Â Blueberries and lemons go so well together. Â This blueberry lemon poke cake is a bright, flavorful and delicious.
Get inspired and bake it for any sweet occasion. Â If you are not a blueberry fan, check out this over the top, Strawberry Poke Cake that is a fan favorite.
- For the White Cake
- 2¼ cups cake flour
- 1 Tablespoon baking powder
- ½ teaspoon kosher salt
- 1¼ cups buttermilk, at room temperature
- 4 extra large egg whites, at room temperature
- 1½ cups granulated sugar
- 8 Tablespoons (4-ounces) unsalted butter, at room temperature
- 1½ teaspoons pure vanilla extract
- For the Syrup
- 1 cups fresh blueberries
- ½ cup sugar, plus extra to taste
- 2 cups water
- For the Frosting
- 2 cups heavy cream or 8 oz cool whip
- ⅓ cup powdered sugar
- 1 tablespoon lemon juice
- 1½ tablespoons sugar
- ½ tablespoon water
- ½ teaspoon vanilla extract
- 1 carton blueberries for garnish
- Preheat the oven to 350Â° F. Butter and flour a 9 x 13-inch baking pan; set aside.
- For the Cake
- In a medium bowl, whisk together the flour, baking powder, and salt. In a separate medium bowl, whisk together the buttermilk and egg whites.
- In a bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until they are light and creamy, about 3 minutes. Add the vanilla and scrape down the sides of the bowl and continue beating. Add flour mixture in portions still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk-egg mixture, beating until the batter one. Add the last of the dry ingredients.
- Beat batter for 2 minutes to ensure that it is thoroughly mixed and well aerated. Pour the batter into the prepared baking pan and smooth the top with a rubber spatula.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cake cool completely in pan on a wire rack, at least one hour. Using a fork or wooden spoon, poke holes in the cake (the cake should have plenty of poked holes).
- For the Blueberry Syrup
- While cake is baking, make the fresh blueberry syrup. In a medium saucepan on medium-high heat, combine water and blueberries. Bring to a boil then add sugar and stir to dissolve. Allow to simmer for 20 minutes. Using a straining spoon, remove blueberries from liquid. Transfer to a small bowl and smash them and add the liquid to the saucepan. Add additional water or sugar to taste and allow to simmer another 5 minutes. Remove blueberry syrup from stove top and allow to cool.
- Once blueberry syrup and cake have cooled down, poke holes in the cake for the liquid. I used a turkey baster or meat injector to pour liquid in holes but a cup with a pour spout will work too. Pour blueberry syrup in holes until no more liquid is left then refrigerate for at least 30 minutes.
- For the Whipped Topping
- Heat small saucepan on medium heat. Add water, lemon juice and sugar and stir. Allow to heat until a syrup forms. In a bowl fitted with a mixer, whip heavy cream until it peaks. Add powdered sugar, extract and lemon syrup. If using pre-made whipped topping, beat powdered sugar, lemon juice, vanilla extract and whipped cream on low speed for 1 minute. Spread topping evenly over cake and place fresh blueberries on top for garnish.
- Store this cake covered in the refrigerator.