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Moist Blueberry Lemon Poke Cake Recipe with Easy Fluffy Whipped Cream

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A tender, tangy, and sweet poke cake infused with lemon-blueberry syrup and topped with light, airy whipped cream. Perfect for spring and summer gatherings, this quick and easy dessert is a crowd-pleaser.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 ½ cups (300 g) granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup (240 ml) buttermilk (or dairy-free milk with 1 tbsp lemon juice)
  • 2 tablespoons fresh lemon zest (about 2 lemons)
  • 1 teaspoon vanilla extract
  • 1 cup (150 g) fresh or frozen blueberries
  • ½ cup (100 g) granulated sugar (for syrup)
  • ½ cup (120 ml) fresh lemon juice (about 2 lemons)
  • ¼ cup (60 ml) water
  • 1 ½ cups (360 ml) heavy whipping cream, chilled
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for whipped cream)
  • Fresh lemon zest (optional, for garnish)

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, whisk together flour, sugar, baking powder, and salt until combined.
  3. In a separate bowl, beat softened butter until creamy. Add eggs one at a time, mixing well after each addition.
  4. Stir in buttermilk, lemon zest, and vanilla extract until smooth.
  5. Slowly add dry ingredients to wet ingredients, mixing just until combined. Avoid overmixing.
  6. Pour batter into prepared pan and spread evenly. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  7. While cake bakes, prepare blueberry lemon syrup: combine blueberries, sugar, lemon juice, and water in a small saucepan. Bring to a gentle boil, then simmer 5-7 minutes until blueberries burst and syrup thickens. Remove from heat and cool slightly.
  8. When cake is warm, poke holes about 1 inch apart all over the surface using a toothpick or skewer.
  9. Pour warm syrup evenly over the cake, allowing it to soak into the holes. Let cake cool completely in the pan (about 1 hour).
  10. Make whipped cream: in a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form. Do not overbeat.
  11. Spread whipped cream evenly over cooled cake. Garnish with lemon zest if desired.
  12. Refrigerate for at least 30 minutes before serving to let flavors meld.

Notes

Use fresh lemon zest and juice for best flavor. Poke holes while cake is warm for better syrup absorption. Chill mixing bowl and beaters for fluffier whipped cream. For gluten-free, substitute flour with 1:1 gluten-free baking flour blend. For dairy-free, use coconut cream whipped instead of heavy cream.

Nutrition

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

Find it online: https://bitematrix.com/moist-blueberry-lemon-poke-cake-recipe-with-easy-fluffy-whipped-cream/