This Lemon Blueberry Poke Cake recipe is made with a moist lemon cake, citrus-filled lemon curd, homemade blueberry simple syrup, and it is topped with subtle freshly whipped cream! An easy dessert recipe that is perfect for both spring and summer seasons.
If you are looking for a bright and cheery lemon cake that is delish and filled with citrus flavors, then look no further. This Blueberry Lemon Poke Cake is incredibly easy to make and can be made with everything from scratch or you can take some shortcuts. Either way, you’re going to love this lemon blueberry syrup cake.
Ingredients
CAKE MIX: One box of lemon cake mix is what I used, but you could also make your cake from scratch. Keep in mind you will need additional ingredients for the cake mix.
LEMON CURD: You can make your own lemon curd or buy it premade from the grocery store next to the jellies and jams.
BLUEBERRIES: Both fresh or frozen blueberries are okay for this recipe. You will need a little extra for the topping, too.
WATER
SUGAR
CORNSTARCH
VANILLA
HEAVY WHIPPING CREAM: Dairy whipping cream for the homemade whipped cream, but you could even buy Cool Whip from the store if you do not want to make your own.
POWDERED SUGAR: Also known as icing or confectioners sugar.
OREOS: Lemon or vanilla Oreo cookies are the perfect crumbly topping for this poke cake.
How to Make Lemon Blueberry Poke Cake
PREPARE THE LEMON CURD: If you’re making homemade lemon curd, then you will have some additional steps.
MAKE THE BLUEBERRY SAUCE: Combine blueberries, water, sugar, and cornstarch. Bring to a boil and cook for ten minutes.
PREHEAT OVEN: Preheat the oven to 350 degrees Fahrenheit.
PREPARE THE CAKE: Mix the cake according to the box instructions or make it from scratch.
BAKE THE CAKE: Place in the oven and bake according to the box instructions.
POKE THE CAKE: Once the cake has been cooked, poke holes into the top of the lemon cake.
REFRIGERATE CAKE: Top the cake with lemon curd and syrup and place in the refrigerator.
PREPARE WHIPPED CREAM: In the meantime, prepare the whipped cream or pull out the Cool Whip.
TOP WITH WHIPPED CREAM: Spread whipped cream over the cake and chill until ready to serve. Top with Oreo cookies.
FAQS
Cover the cake and place in the refrigerator for up to three days.
Yes! This blueberry syrup from scratch is incredibly easy, though, and totally worth making.
I like to use a wooden spoon handle or something similar to create the holes.
Tips for Lemon Poke Cake from Scratch
- Don’t make the whipped cream ahead of time. It will get a little watery.
- You can make the lemon curd and blueberry syrup the day before. Before adding to the cake, just warm the curd and syrup in the microwave so it spreads easier.
- Top this cake with golden or lemon Oreos and fresh blueberries.
- Serve this cake cold.
- Refrigerate for at least two hours before topping with whipped cream.
Looking for More Easy Dessert Recipes?
- Lemon Blueberry Bundt Cake
- Blueberry and Lemon Scones
- No-Bake Lemon Blueberry Cheesecake
- Lemon Muffins
- Cheesecake Rolls with Lemon and Blueberries
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This Lemon Blueberry Poke Cake recipe is made with a moist lemon cake, citrus-filled lemon curd, homemade blueberry simple syrup, and it is topped with subtle freshly whipped cream! An easy dessert recipe that is perfect for both spring and summer seasons.
- 1 lemon cake mix + ingredients to make the cake from the box
- ¾ cup lemon curd homemade or store bought
- 2 ½ cups fresh or frozen blueberries
- 1 cup water
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla
- ½ cup fresh blueberries
- Crushed golden or lemon Oreos
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Prepare lemon curd if making it homemade. (I have a recipe on the blog)
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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.
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Preheat oven to 350 degrees F. Lightly grease a 9×13 baking pan, set aside.
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Prepare cake according to box directions and pour into prepared pan and bake according to box directions.
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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.
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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.
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Meanwhile prepare the whipped cream. Using a stand mixer or hand mixer beat the whipping cream, powdered sugar and vanilla until stiff peaks form.
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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.
- 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!!!