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Light Blueberry Lemonade Poke Cake Recipe Easy Homemade Dessert

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A light and refreshing poke cake combining lemonade-flavored cake with juicy blueberries and topped with whipped cream. Perfect for summer gatherings and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 box lemon cake mix (around 15.25 oz / 432 g)
  • 1 cup water (240 ml)
  • 1/3 cup vegetable oil (80 ml)
  • 3 large eggs, room temperature
  • 1 cup frozen blueberries (150 g), thawed slightly
  • 1 cup blueberry lemonade syrup (made by simmering blueberry juice or thawed blueberry syrup with 1/2 cup lemonade concentrate and 1–2 tablespoons sugar)
  • 1 1/2 cups heavy whipping cream (360 ml), chilled
  • 1/4 cup powdered sugar (30 g), sifted
  • 1 tsp vanilla extract (5 ml)
  • 1 tsp fresh lemon zest (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan with butter or non-stick spray.
  2. In a large bowl, combine lemon cake mix, 1 cup water, 1/3 cup vegetable oil, and 3 large eggs. Beat on medium speed for 2 minutes until smooth and well blended.
  3. Pour batter evenly into prepared pan. Bake for 28-33 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  4. While cake bakes, make blueberry lemonade syrup by simmering 1 cup blueberry juice or thawed blueberry syrup with 1/2 cup lemonade concentrate and 1-2 tablespoons sugar until sugar dissolves. Let cool slightly but keep warm.
  5. Once cake is out of oven and still warm (about 10 minutes cooling), poke holes evenly across surface about 1 inch apart using a wooden skewer or fork.
  6. Slowly drizzle warm blueberry lemonade syrup over cake, letting it seep into the holes. Allow syrup to absorb before adding more.
  7. Cover cake loosely with plastic wrap and refrigerate for at least 2 hours or overnight to let flavors meld and cake set.
  8. In a chilled mixing bowl, beat heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
  9. Spread whipped cream evenly over chilled cake. Sprinkle with fresh lemon zest if desired.
  10. Cut into squares and serve chilled.

Notes

Do not skip chilling the cake to allow syrup to soak in fully. Use room temperature eggs for better rise. Watch bake time carefully to avoid overbaking. Warm syrup absorbs better but should not be too hot. Whip cream to soft peaks to avoid graininess. For extra blueberry flavor, toss thawed blueberries with sugar and lemon juice before adding to syrup. Dairy-free version uses coconut cream and nondairy milk. Gluten-free version uses gluten-free lemon cake mix.

Nutrition

Keywords: blueberry poke cake, lemonade cake, easy dessert, summer dessert, poke cake recipe, whipped cream topping, blueberry lemonade syrup

Find it online: https://avabowls.com/light-blueberry-lemonade-poke-cake-recipe-easy-homemade-dessert/