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Moist Blueberry Lemon Poke Cake Recipe Easy Homemade Dessert with Fluffy Whipped Cream

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A moist and flavorful poke cake infused with fresh lemon zest and juicy blueberries, topped with fluffy homemade whipped cream. This easy dessert balances sweet and tart flavors for a refreshing treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 3 large eggs, at room temperature
  • 1 cup (240ml) whole milk
  • Zest of 2 lemons
  • ¼ cup (60ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (225g) fresh or frozen blueberries
  • ⅓ cup (65g) granulated sugar
  • ¼ cup (60ml) water
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon cornstarch
  • 1 cup (240ml) heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • ½ teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray. Optionally line with parchment paper.
  2. In a bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter with an electric mixer on medium speed until creamy, about 2-3 minutes. Add eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.
  4. Stir in whole milk, lemon zest, lemon juice, and vanilla extract. Mix on low speed just until combined.
  5. Gradually add dry ingredients to the wet mixture on low speed. Mix until just combined; do not overmix.
  6. Pour batter into prepared pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted comes out clean. Let cool about 10 minutes.
  7. While cake bakes, combine blueberries, sugar, water, and lemon juice in a small saucepan over medium heat. Stir occasionally and bring to a simmer.
  8. Mix cornstarch with 1 tablespoon cold water until smooth, then stir into simmering blueberries. Cook 2-3 minutes until thickened and glossy. Remove from heat and cool slightly.
  9. Poke holes about ¾ inch deep and 1 inch apart all over the cake surface using a toothpick or skewer.
  10. Pour warm blueberry sauce evenly over the cake, letting it seep into the holes.
  11. Whip heavy cream with powdered sugar and vanilla extract in a chilled bowl until soft peaks form. Avoid overwhipping.
  12. Spread whipped cream generously over the soaked cake. Refrigerate at least 1 hour to let flavors meld.
  13. Slice and serve chilled or at room temperature.

Notes

Chill mixing bowl and beaters before whipping cream for better volume. Do not overmix batter to keep cake tender. Poke holes about ¾ inch deep and 1 inch apart. Blueberry sauce should be thick but pourable; add water if too thick. Use fresh lemon zest for best aroma. Frozen blueberries can be used but drain excess liquid before cooking sauce.

Nutrition

Keywords: blueberry poke cake, lemon poke cake, whipped cream cake, easy dessert, homemade poke cake, blueberry lemon dessert

Find it online: https://avabowls.com/moist-blueberry-lemon-poke-cake-recipe-easy-homemade-dessert-with-fluffy-whipped-cream/