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Moist Blueberry Lemon Poke Cake Recipe Easy Homemade Dessert with Silky Glaze

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A moist and tender blueberry lemon poke cake soaked with a silky lemon glaze, perfect for summer gatherings and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, sifted
  • 1 ½ cups (300 g) granulated sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup (113 g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup (240 ml) buttermilk
  • 2 tbsp fresh lemon zest
  • 2 tbsp fresh lemon juice
  • 1 ½ cups (225 g) fresh or frozen blueberries, thawed and drained if frozen
  • 2 tbsp granulated sugar (for blueberries)
  • 1 ½ cups (180 g) powdered sugar, sifted
  • 3 tbsp fresh lemon juice (for glaze)
  • 2 tbsp unsalted butter, melted (for glaze)
  • 2 tbsp heavy cream or whole milk (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch (23×33 cm) baking pan with butter or nonstick spray.
  2. In a large bowl, sift together flour, granulated sugar, baking powder, baking soda, and salt. Whisk for about 1 minute.
  3. In a separate bowl, beat softened butter with an electric mixer on medium speed until smooth, about 1-2 minutes. Add eggs one at a time, beating well after each addition.
  4. Add buttermilk, lemon juice, and lemon zest to the butter-egg mixture. Mix until just combined.
  5. Slowly add dry ingredients to the wet mixture in batches, mixing on low speed after each addition until just combined.
  6. Pour batter into the prepared pan and smooth the top evenly.
  7. Toss blueberries with 2 tbsp sugar and let sit for 5 minutes to release juices.
  8. Scatter blueberries evenly over the batter and gently press them into the surface without submerging.
  9. Bake for 35-40 minutes until golden brown and a toothpick inserted comes out with moist crumbs.
  10. Let cake cool for 10 minutes, then poke holes about 1 inch apart all over the warm cake using a wooden spoon handle or skewer.
  11. Whisk together powdered sugar, lemon juice, melted butter, and heavy cream until smooth and pourable. Adjust consistency if needed.
  12. Drizzle glaze slowly over the cake, letting it soak into the holes.
  13. Let cake cool completely, ideally chilling in the refrigerator for at least 2 hours or overnight.
  14. Serve chilled or at room temperature, cut into squares.

Notes

Do not overmix the batter to keep the cake tender. Use room temperature eggs and butter for better mixing. Press blueberries gently on top to avoid sinking. Poke holes while the cake is warm for better glaze absorption. Chill the cake for at least 2 hours or overnight for best flavor and texture. Adjust glaze consistency to be pourable but not too thin.

Nutrition

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

Find it online: https://piperplate.com/moist-blueberry-lemon-poke-cake-recipe-easy-homemade-dessert-with-silky-glaze/