Lemon Blueberry Poke Cake

Lemon Blueberry Poke Cake – Welcome spring with this light and fresh lemon poke cake that is topped with a homemade fresh blueberry sauce and lemon crème chantilly!

This post was created for Dixie Crystals by BigBearsWife, post and words written are 100% mine as always.

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RECIPE LINK IS BELOW AND HAS A PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

What is a poke cake?

A poke cake is a sheet cake that it poked full of holes and topped with a pudding, custard or fruit filling that will soak down into the holes of the poke cake. Then it’s frosted, normally with a whipped topping frosting. The holes help the flavor of the filling flood the cake for a flavorful and soft cake.

Quick Glance of What you need for Lemon Blueberry Poke Cake: (amounts in recipe)

For the homemade chocolate cake:

(amounts in recipe)

box white cake mix
all-purpose flour
Dixie Crystals Extra Fine Granulated Sugar
salt
egg whites
water
milk
vegetable oil
sour cream
fresh lemon juice
yellow food coloring (optional)
Butter to butter pan

For the homemade blueberry filling:

(amounts in recipe)

fresh blueberries
water
honey
Dixie Crystals Extra Fine Granulated Sugar

Toppings:

Lemon Crème Chantilly
Lemon Zest and Blueberries

How to make Lemon Blueberry Poke Cake:

There are 4 layers to speak of when it comes to making this Lemon Blueberry Poke Cake.

lemon cake, which is the base
fresh blueberry filling layer, this will soak down into the cake
lemon crème chantilly – aka a fancy way to say lemon whipped cream frosting
a topping of lemon zest and fresh blueberries

The first step to making this poke cake is to actually make the cake. The recipe that I’m sharing for the lemon cake is super easy and it’s one that I’ve been using as a base recipe for cakes for the past 15 years. It is super simple to toss together, holds up well and makes the perfect size sheet cake.

While a lot of my poke cake recipes call for a pudding or custard layer, this fruit filled dessert is topped with a homemade blueberry sauce! Lemon and blueberry go perfectly together and the blueberry sauce really soaks in nicely to this cake.

I didn’t make the cake too “lemony” but wanted to make sure it had a light fresh touch of lemon with the blueberries. I am not a fake of a punch you in the face fake lemon taste.

So once the cake it made and cooled, use end of wooden spoon and poke holes into top of cake.

Make the blueberry sauce and while it’s still hot, pour it all over the cooled poke cake. I try to use a spoon to help the blueberries reach the holes and make sure to really soak the cake with the syrup.

Place cake into fridge for 2 hours or until blueberry layer is cold. The blueberry layer needs to be cold or it’ll melt the frosting layer.

Make the Lemon Crème Chantilly, remove cake from fridge and top with a nice layer Crème Chantilly.

Then use some fresh lemon zest and fresh blueberries to top the cake.

Poke cakes are best served chilled.

QUICK GLANCE Lemon Blueberry Poke Cake FAQ:

Can this poke cake be made with other cake flavors? Yes! You could also make a yellow cake or white cake for this cake.
How long will poke cake keep in the fridge? Poke cakes should last about 2-3 days in the fridge.
How many holes do I poke in a poke cake? I don’t use an exact number for poking holes in poke cakes. I find that I normally poke about 8 – 10 holes across the top and then start a new row. I like for the pudding to really get down into poke cakes when I make them. Just remember, if you poke too many (aka rip the top part of the cake up haha) then the poke cake might get too much pudding down into it and be a soggy mess of filling and cake. (A delicious but soggy mess of cake haha.) If you don’t poke enough holes, then the filling and blueberries won’t get down into the cake and then it could turn out to be a dry poke cake with blueberries on top. No one wants a dry poke cake.

More great blueberry recipes: