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Easy Moist Blueberry Lemon Poke Cake

blueberry lemon poke cake - featured image
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A simple, refreshing poke cake bursting with fresh blueberry flavor and a tangy lemon glaze, perfect for summer parties and casual get-togethers.

Ingredients

Scale
  • 1 box yellow cake mix (about 15.25 oz / 432 g)
  • 1 small box lemon instant pudding mix (3.4 oz / 96 g)
  • 4 large eggs, room temperature
  • 1 cup sour cream (240 ml)
  • 1/2 cup vegetable oil (120 ml)
  • 1/2 cup water (120 ml)
  • 2 cups fresh blueberries (about 300 g)
  • 1/3 cup granulated sugar (65 g)
  • 1 tablespoon lemon juice (15 ml)
  • 1 cup powdered sugar (120 g), sifted
  • 2 tablespoons lemon juice (30 ml), freshly squeezed
  • 2 tablespoons milk (30 ml), use dairy-free if preferred

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray.
  2. In a large bowl, combine yellow cake mix and lemon pudding mix. Whisk to blend evenly.
  3. Add eggs, sour cream, vegetable oil, and water to the dry mix. Beat on medium speed for about 2 minutes until smooth and lump-free.
  4. Pour batter into prepared pan and smooth the top with a spatula.
  5. Bake at 350°F (175°C) for 35-40 minutes. Check doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs.
  6. While cake bakes, combine blueberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes until berries soften and release juices. Remove from heat and let cool slightly.
  7. Once cake is out of oven and slightly cooled (about 10 minutes), poke holes all over the cake about every 1-2 inches using a skewer or wooden spoon handle.
  8. In a small bowl, whisk powdered sugar, lemon juice, and milk until smooth. Pour glaze evenly over cake, letting it soak into the holes.
  9. Spoon warm blueberry topping over the glazed cake, spreading gently to cover most of the surface.
  10. Refrigerate cake for at least 2 hours to let flavors meld and cake absorb glaze. Serve chilled or at room temperature.

Notes

Use room temperature eggs and sour cream for better batter consistency. Poke holes while cake is still warm to allow glaze to soak in properly. Use fresh lemon juice for best flavor. Cook blueberry topping to thicken juices and avoid runniness. Check cake doneness starting at 35 minutes to prevent drying out. For gluten-free or dairy-free versions, substitute ingredients accordingly.

Nutrition

Keywords: blueberry lemon poke cake, summer dessert, easy poke cake, moist cake, lemon glaze, blueberry topping, summer parties

Find it online: https://jodierecipes.com/easy-moist-blueberry-lemon-poke-cake-recipe-perfect-for-summer-parties/