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Moist Blueberry Lemon Poke Cake Recipe with Easy Creamy Glaze

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A moist and tangy poke cake bursting with fresh blueberries and bright lemon zest, topped with a silky creamy glaze that seeps into every bite. Perfect for summer gatherings and easy enough for beginners.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • Zest of 2 medium lemons
  • ¾ cup (180ml) milk (whole or 2%, or almond milk for dairy-free)
  • 1 ½ cups (225g) fresh blueberries, washed and patted dry
  • 1 ½ cups (180g) powdered sugar, sifted
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons heavy cream (or coconut cream for dairy-free)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with butter or non-stick spray and dust with flour.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
  5. Alternately add the dry flour mixture and milk to the wet mixture, beginning and ending with the dry ingredients. Mix gently until just combined.
  6. Fold in fresh blueberries carefully to keep them intact.
  7. Pour batter evenly into the prepared pan and smooth the top.
  8. Bake for 35 to 40 minutes until golden and a toothpick inserted comes out mostly clean.
  9. Cool cake for 10 minutes, then poke holes about 1 inch apart all over the surface using a wooden skewer or fork.
  10. Whisk together powdered sugar, lemon juice, heavy cream, and vanilla extract until smooth and pourable. Adjust consistency if needed.
  11. Drizzle glaze slowly over the warm cake, allowing it to seep into the holes.
  12. Refrigerate the cake for at least 1 hour before serving to let the glaze set and flavors meld.

Notes

Do not overmix the batter to keep the cake moist and tender. Use a wooden skewer for cleaner, deeper holes to allow the glaze to soak in better. Adjust glaze consistency with extra lemon juice or cream if it thickens before pouring. Chill the cake after glazing for best texture and flavor. Frozen blueberries can be used if thawed and drained well. For dairy-free or vegan versions, substitute ingredients as suggested.

Nutrition

Keywords: blueberry cake, lemon poke cake, creamy glaze, summer dessert, easy cake recipe, moist cake, poke cake

Find it online: https://bitematrix.com/moist-blueberry-lemon-poke-cake-recipe-with-easy-creamy-glaze/