Lemon Blueberry Poke Cake

Looking for the perfect dessert? This poke cake by Fitwaffle Kitchen combines blueberries, cream cheese, and lemon in one recipe. The tartness and sweetness of the blueberry jam complement well with the lemony flavors of the icing. This cake has 3 layers: cake, blueberry jam, and cream cheese layer. Everything is made from scratch even the blueberry jam.

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Most ingredients you need to make this lemon blueberry poke cake are simple and readily available in your local grocery stores. It’s easy to make and comes together quickly. Give it a try – I bet it will instantly become your favorite.

Here’s another cake recipe to make at home: Easy Root Beer Float Cake Recipe

Easy Lemon Blueberry Poke Cake Ingredients

Cake:

• 1 cup of butter or margarine (softened)
• 1 cup and 2 tablespoons of caster sugar
• 1 1/2 cup of self-raising flour
• 1 teaspoon of baking powder
• 4 large eggs (room temperature)
• 1 teaspoon of vanilla
• 2 tablespoons of milk (room temperature)

Blueberry jam:

• 0.6 lb of blueberries (reserve a few for topping)
• juice of 1 lemon
• 1 tablespoon of caster sugar
• 1 tablespoon of cornflour and 2 teaspoons of water

Cream cheese layer:

• 1/4 cup and 3 tablespoons of butter (softened)
• 3/4 cup and 2 tablespoons of cream cheese (room temperature)
• 2 teaspoons of lemon juice
• zest of 1 lemon
• 1 1/2 cups and 1 tablespoon of icing sugar

How to Make Lemon Blueberry Poke Cake

Step 1:

Make the cake. In a large bowl, add the softened butter, caster sugar, self-raising flour, baking powder, eggs, vanilla, and milk. Whisk until smooth and well combined.

Step 2:

Line a baking pan with parchment paper. Transfer the cake batter and spread evenly. Smoothen the top with the back of a spoon.

Step 3:

Place inside the oven and bake at 302F for about 35 to 40 minutes. Once done, allow the cake to cool.

Step 4:

Make the blueberry jam. Add blueberries, lemon juice, and caster sugar to a saucepan. Let it simmer over medium heat for 5 minutes. Next, add cornflour and mix until combined. Allow it to cool.

Step 5:

Make the cream cheese layer. Whisk together softened butter and cream cheese until creamy. next, whisk in lemon juice and lemon zest. Gradually sift in the icing sugar and whisk until smooth.

Step 6:

Poke holes in the cooled cake, then add the jam on top. Make sure it goes into the holes. Smoothen out then spoon on the lemon icing. Spread it out the edges. Top it with blueberries. Refrigerate for at least 2 hours.

Step 7:

Slice and serve. Enjoy!

Lemon Blueberry Poke Cake