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Moist Blueberry Lemon Poke Cake with Whipped Cream

blueberry lemon poke cake - featured image
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A bright and moist poke cake featuring fresh blueberries and lemon syrup soaked deep into the cake, topped with fluffy homemade whipped cream. Perfect for summer gatherings or a comforting dessert.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (190g)
  • 1 cup granulated sugar (200g)
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter (113g), softened
  • 2 large eggs, room temperature
  • 1/2 cup milk (120ml), whole or 2%
  • 2 tsp fresh lemon zest
  • 1/4 cup fresh lemon juice (60ml)
  • 1 cup fresh or frozen blueberries (150g)
  • 1/3 cup granulated sugar (65g)
  • 1/2 cup water (120ml)
  • 1 cup heavy whipping cream (240ml), chilled
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a separate bowl, beat softened butter with eggs until creamy and smooth (2-3 minutes). Stir in milk, lemon zest, and lemon juice.
  4. Gradually add dry ingredients to wet ingredients, stirring gently until just combined. Do not overmix.
  5. Pour batter into prepared pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  6. While cake bakes, prepare syrup: In a saucepan, combine blueberries, sugar, water, and lemon juice. Simmer over medium heat until sugar dissolves and blueberries burst (7-8 minutes). Remove from heat and cool slightly.
  7. After baking, let cake cool about 10 minutes. Use a toothpick or skewer to poke holes evenly about 1 inch apart across the cake surface.
  8. Slowly pour blueberry lemon syrup over the cake, allowing it to soak into the holes. Let cake cool completely in the pan.
  9. In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until soft peaks form (3-4 minutes). Spread or pipe whipped cream evenly over cooled cake.
  10. Refrigerate cake for at least 1 hour before slicing to let flavors meld. Garnish with fresh blueberries or lemon zest if desired.

Notes

Use room temperature eggs and softened butter for a lighter cake. Be gentle when mixing to avoid a tough texture. Poke the cake when warm but not hot to prevent crumbling. If using frozen blueberries, simmer syrup a bit longer. Whip cream to soft peaks to avoid turning it into butter. Refrigerate at least 1 hour before serving for best flavor.

Nutrition

Keywords: blueberry lemon poke cake, poke cake, blueberry dessert, lemon cake, whipped cream topping, easy summer dessert, homemade poke cake

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