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.
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.
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.
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
Lemon Blueberry Poke Cake
- 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
- 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.
- Cake can be kept covered in the refrigerator for up to 3 days.