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Delicious Patriotic Blueberry Lemon Poke Cake

blueberry lemon poke cake - featured image
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A moist and tender white cake soaked with lemon blueberry syrup and topped with creamy cream cheese frosting, perfect for summer parties and gatherings.

Ingredients

Scale
  • 1 box white cake mix (about 15.25 oz)
  • 1 cup water (240 ml)
  • 1/3 cup vegetable oil (80 ml)
  • 3 large eggs, room temperature
  • 1 (6 oz) package fresh blueberries (about 170 g) or frozen
  • 1 cup water (240 ml)
  • 3/4 cup granulated sugar (150 g)
  • 1/4 cup freshly squeezed lemon juice (60 ml)
  • Zest of 1 large lemon
  • 8 oz cream cheese, softened (225 g)
  • 1/2 cup unsalted butter, softened (113 g)
  • 3 cups powdered sugar (360 g), sifted
  • 1 tsp vanilla extract (5 ml)
  • Optional: pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray, or line with parchment paper.
  2. In a large bowl, combine the white cake mix, 1 cup water, vegetable oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes until smooth.
  3. Pour the batter evenly into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  4. While the cake bakes, prepare the blueberry lemon syrup by combining blueberries, 1 cup water, sugar, lemon juice, and lemon zest in a saucepan. Simmer over medium heat for 10 minutes until blueberries burst and mixture thickens slightly. Remove from heat and let cool.
  5. Once the cake is warm (about 10 minutes after baking), poke 30-40 holes evenly over the surface using a toothpick or skewer.
  6. Slowly drizzle the warm blueberry lemon syrup over the cake, allowing it to seep into the holes. Let the cake cool completely to room temperature (about 45 minutes to 1 hour).
  7. Make the cream cheese frosting by beating softened cream cheese and butter until smooth and fluffy. Gradually add powdered sugar and vanilla extract, beating until creamy and spreadable. Add a teaspoon of milk if frosting is too thick.
  8. Spread the cream cheese frosting evenly over the cooled cake.
  9. Refrigerate the cake for at least 1 hour before serving to allow flavors to meld and frosting to set.

Notes

If syrup is too runny, simmer longer to thicken. Cool cake completely before frosting to prevent melting. Frozen blueberries can be used but should be thawed and drained. For dairy-free frosting, substitute cream cheese with plant-based alternative and butter with coconut oil. Gluten-free cake mix can be used as a substitute.

Nutrition

Keywords: blueberry lemon poke cake, summer dessert, cream cheese frosting, patriotic cake, easy poke cake, blueberry cake, lemon syrup

Find it online: https://novanosh.com/delicious-patriotic-blueberry-lemon-poke-cake-recipe-easy-and-perfect-for-summer-parties/