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Moist Blueberry Lemon Poke Cake Recipe with Easy Homemade Whipped Cream

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A moist and flavorful blueberry lemon poke cake topped with light, homemade whipped cream. This easy recipe combines fresh citrus and berries for a perfect summer dessert.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • Zest of 2 medium lemons
  • 1 ½ cups (about 225g) fresh or frozen blueberries, slightly crushed
  • ½ cup (120ml) fresh lemon juice
  • ¾ cup (150g) granulated sugar (for glaze)
  • ¼ cup (60ml) water
  • 1 ½ cups (360ml) heavy whipping cream, chilled
  • 3 tablespoons (25g) powdered sugar
  • 1 teaspoon pure vanilla extract (for whipped cream)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray and lightly dust with flour.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat softened butter and granulated sugar at medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract and lemon zest.
  5. Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix on low speed just until combined.
  6. Pour batter into prepared pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  7. While baking, combine crushed blueberries, lemon juice, granulated sugar, and water in a small saucepan over medium heat. Simmer 5-7 minutes until slightly thickened. Let cool.
  8. When cake is warm, poke holes about every inch apart all over the surface using a wooden skewer or fork.
  9. Slowly drizzle blueberry lemon glaze evenly over the cake, allowing it to seep into the holes.
  10. Allow cake to cool completely to room temperature.
  11. In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla extract on high speed until medium to stiff peaks form.
  12. Spread or pipe whipped cream over cooled cake before serving. Optionally, garnish with fresh blueberries or lemon zest.

Notes

Use fresh lemon juice and zest for best flavor. Frozen blueberries work well if thawed and lightly crushed. Do not overmix batter to avoid tough cake. Poke holes deeply to allow glaze to soak in. Chill bowl and beaters before whipping cream for better volume. Serve cake the same day for best texture. Store cake and whipped cream separately if keeping leftovers.

Nutrition

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

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