Lemon Poke Cake with Blueberry Sauce
This Lemon Poke Cake with blueberry sauce is made with a moist lemon cake, citrus-filled lemon curd, and homemade blueberry simple syrup. Topped with subtle freshly whipped cream, lemon blueberry poke cake is such an easy dessert recipe that’s perfect for spring and summer!
Lemon Poke Cake
If you are looking for a bright and cheery lemon cake that is delish and filled with citrus flavors, then look no further. This lemon poke cake recipe is incredibly easy to make and can be whipped up totally from scratch… or you can take some shortcuts. Either way, you’re going to love it!
I’m a huge fan of pairing lemon and blueberry — my Lemon Blueberry Coffee Cake, Lemon Blueberry Scones, Lemon Blueberry No Bake Cheesecake, and Lemon Blueberry Bread are just a few of my favorite recipes!
There’s something so tasty about the combination of tangy citrus and sweet, tart blueberries. The flavors contrast one another yet balance each other out at the same time. I’m sure there’s a science behind it… I’m just here for the yummy taste!
I love serving this poke cake with blueberry sauce at all of my spring and summer get-togethers. It’s always a smash hit, and someone asks me for the recipe every single time. And today, I’m teaching you how to make lemon poke cake yourself!
Why You’ll Love Lemon Blueberry Poke Cake
- Full of fresh, bright flavors
- So easy to make
- Topped with fresh fruit
- Crowd-pleaser
- Make from scratch… or not!
Key Ingredients to Make My Lemon Poke Cake Recipe
- CAKE MIX – One box of lemon cake mix is what I used, but you could also make your cake from scratch if you’d like. Keep in mind you will need additional ingredients for the cake mix, like eggs and vegetable oil.
- LEMON CURD – You can make your own lemon curd or find it premade from the grocery store next to the jellies and jams.
- BLUEBERRIES – Both fresh and frozen blueberries are okay for this recipe. You will need a little extra for the topping, too.
- WATER – For your blueberry sauce.
- SUGAR – Also needed to make the sauce — use granulated sugar.
- CORNSTARCH – Acts as a thickener for that sauce.
- VANILLA – The final key ingredient for the sauce that you’ll add to the top of your lemon poke cake recipe. You’ll also add it to the whipped topping.
- HEAVY WHIPPING CREAM – I used heavy whipping cream for the homemade whipped cream, but you could even buy Cool Whip from the store if you don’t want to make your own.
- POWDERED SUGAR – Also known as confectioners or icing sugar, it’s needed for the whipped topping.
- OREOS – Lemon or vanilla Oreo cookies are the perfect crumbly topping for this poke cake with blueberry sauce.
Instructions to Make Lemon and Blueberry Poke Cake
PREPARE THE LEMON CURD: If you’re opting for homemade lemon curd, now is the time to make it.
MAKE THE BLUEBERRY SAUCE: Combine blueberries, water, sugar, and cornstarch in a saucepan. Bring to a boil and cook for ten minutes. Meanwhile, preheat your oven to 350 degrees F.
PREPARE THE CAKE: Mix the cake according to the box instructions or make it from scratch. Bake as directed.
POKE THE CAKE: Once the cake has been cooked, poke holes into the top of the lemon cake using the handle of a spoon. This is why they call this dessert a lemon poke cake!
REFRIGERATE CAKE: Top the cake with lemon curd and blueberry sauce and place in the refrigerator to chill for at least 2 hours.
PREPARE WHIPPED CREAM: In the meantime, make the whipped cream or pull out the Cool Whip.
ASSEMBLE THE LEMON POKE CAKE RECIPE: Spread the whipped cream on top of the cake and chill until ready to serve. Top with Oreo cookies and fresh blueberries just before serving, and enjoy!
Tips for Making Poke Cake with Blueberry Sauce
- There are many ways you can get ahead with this recipe — using cake mix and preparing the blueberry syrup in advance are just a few — but don’t make the whipped cream ahead of time as it will get a little watery.
- That means you can definitely make the lemon curd and blueberry syrup the day before! Before adding to the cake, be sure to warm them in the microwave so they spread more easily.
- I recommend topping this cake with golden or lemon Oreos and fresh blueberries. I have a thing for lemon Oreos myself, as I love the way they play up the citrus flavor in the lemon poke cake!
- Lemon blueberry poke cake is best enjoyed cold. Refrigerate for at least two hours before topping with whipped cream.
FAQ
Cover your lemon poke cake tightly in plastic wrap, or place it in an airtight container in the fridge. When properly stored, it will keep for up to 3 days. If you want to freeze it, I suggest freezing the cake and blueberry syrup separately. They will both keep for 2-3 months. Let them thaw in the fridge overnight before assembling the lemon poke cake recipe with the other toppings.
Yes, you can. That said, it’s incredibly easy to make blueberry syrup from scratch and totally worth doing so!
I like to use a wooden spoon handle or something similar to create the holes. The key is to make sure it’s clean and the correct size.
More Lemon Desserts To Try
- Lemon Mousse Dessert Cups
- Lemon Lush
- Blueberry Dutch Baby with Lemon Curd
- Lemon Muffins
- Cheesecake Rolls with Lemon and Blueberries
Thanks so much for reading! Let me know what you think about this lemon and blueberry poke cake!
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Lemon Poke Cake with Blueberry Sauce
Ingredients
- 1 lemon cake mix + ingredients to make the cake from the box
- ¾ cup lemon curd homemade or store bought
BLUEBERRY SAUCE:
- 2 ½ cups fresh or frozen blueberries
- 1 cup water
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla
WHIPPED TOPPING:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla
TOPPINGS:
- ½ cup fresh blueberries
- Crushed golden or lemon Oreos
Instructions
- Prepare lemon curd if making it homemade. (I have a recipe on the blog)
- In a medium saucepan combine the blueberries, water, sugar and cornstarch. Bring to a boil and cook for 10 minutes stirring occasionally. Remove from heat and stir in vanilla, set aside.
- Preheat oven to 350 degrees F. Lightly grease a 9×13 baking pan, set aside.
- Prepare cake according to box directions and pour into prepared pan and bake according to box directions.
- When the cake comes out of the oven poke several holes across the top of the cake using a wooden spoon handle or something similar.
- If your lemon curd is cold warm it a little then spread over the cake. Pour the blueberry syrup over the cake. Cover and refrigerate for at least 2 hours.
- Meanwhile prepare the whipped cream. Using a stand mixer or hand mixer beat the whipping cream, powdered sugar and vanilla until stiff peaks form.
- Remove cake from refrigerator and spread with whipped cream. Cover and chill until ready to serve. Before serving top with crushed oreos and fresh blueberries.
Notes
- Cake can be kept covered in the refrigerator for up to 3 days.
Sounds wonderful. Next time I need a dessert I am going to make this.
Let me know how you like it Grandma!
Hi there! I’ve made this wonderful, blueberry, small bit of Heaven, and my family fell in LOVE with it! This is now our favorite cake recipe, and I’m probably going to make it again tonight! It’s so perfect because it’s light, fluffy, yet it’s got all of the fruit, and it’s almost like something you could literally, eat on a daily basis, and not get tired of it. Thanks so much for this wonderful recipe!!
Debra Bradley
Hi Debra!! Thank you so much for your wonderful comment!! I am SO GLAD that you and your family loved it!
Oh wow, I have to tell you……I made this cake yesterday, and it’s utterly fantastic!
I’ve been wanting to make it, but thought it may be a little time consuming, but it really isn’t. I guess because it used lemon curd, which I knew I had to make myself because I didn’t want the jarred kind from the store, I thought it would take a lot of time, but I used your recipe, cooked it in a double boiler over boiling water and it thickened up in about three minutes total! I didn’t notice any chunks of cooked egg either. I LOVE lemon curd….this is now my go to recipe for that!
I made this yesterday afternoon, and since we’d had a filling dinner I told my husband and son that we’d just let it sit in the fridge, and that I’d make homemade whipped cream and serve it for dessert the next day. Well, they couldn’t wait, and after I went to bed they snuck it out around 10 PM and ate nearly half of it….without the topping! They loved it too. That tangy lemon curd with the yummy blueberry topping is just perfect.
Anyway, this is a new favorite….my birthday is Sunday, and I consider this my birthday cake. SOOOOOO much better than a bakery cake…..I always tell the family not to get me a cake, (I hate that sugary sweet frosting). Thanks for the wonderful recipe!
Thank you so much for your lovely comment!! I really appreciate your feedback and I am so glad everyone enjoyed the cake even without the whipped cream!! And Happy Birthday!!!