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Moist Blueberry Lemon Poke Cake Recipe with Easy Cream Cheese Frosting

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A quick and easy poke cake combining yellow cake mix with a blueberry lemon syrup soaked deep into the cake, topped with a tangy cream cheese frosting. Perfect for busy days and last-minute celebrations.

Ingredients

Scale
  • 1 box yellow cake mix (Duncan Hines Classic Yellow recommended)
  • 3 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 1 cup water
  • Zest of 1 lemon
  • 1 cup fresh or frozen blueberries
  • 1/2 cup granulated sugar
  • 1/4 cup fresh lemon juice (about 1–2 lemons)
  • 1/4 cup water
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch pan lightly with butter or non-stick spray.
  2. In a large bowl, whisk together the yellow cake mix, eggs, vegetable oil, water, and lemon zest until smooth.
  3. Pour the batter into the pan and spread evenly with a spatula. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  4. While the cake bakes, make the blueberry lemon syrup: In a small saucepan, combine blueberries, sugar, lemon juice, and water. Bring to a simmer over medium heat and cook for about 10 minutes until blueberries burst and syrup thickens slightly. Remove from heat and let cool slightly.
  5. Once the cake is out of the oven (still warm), use a toothpick or skewer to poke holes all over the surface about 1-inch apart.
  6. Slowly pour the warm blueberry lemon syrup evenly over the cake, letting it soak into the holes.
  7. Let the cake cool completely in the pan on a wire rack, about 1-2 hours.
  8. Make the cream cheese frosting: Beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, mixing well after each addition. Stir in vanilla extract and lemon juice if using.
  9. Spread the frosting evenly over the cooled cake using an offset spatula or back of a spoon.
  10. Chill the cake for at least 30 minutes before serving.

Notes

Do not overmix the batter to avoid toughness. Use room temperature eggs and cream cheese for smooth mixing. Simmer syrup gently to avoid bitterness. Poke holes evenly and pour syrup slowly for best moisture. Frost only when cake is completely cool. For dairy-free, use coconut cream cheese and vegan butter. Frozen blueberries work well and add juiciness. Refrigerate frosting if too soft before spreading.

Nutrition

Keywords: blueberry lemon poke cake, cream cheese frosting, quick dessert, easy cake recipe, poke cake, blueberry dessert, lemon cake, moist cake

Find it online: https://ovenmila.com/moist-blueberry-lemon-poke-cake-recipe-with-easy-cream-cheese-frosting/