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Moist Blueberry Lemon Poke Cake Recipe with Easy Cream Cheese Glaze

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A moist, tangy, and sweet blueberry lemon poke cake topped with a luscious cream cheese glaze that seeps into the cake for a silky finish. Perfect for any occasion and ready in under an hour.

Ingredients

Scale
  • 1 box yellow cake mix (about 15.25 oz)
  • 1 cup water (240 ml)
  • 1/2 cup vegetable oil (120 ml)
  • 3 large eggs, room temperature
  • Zest of 1 lemon
  • 1 cup fresh blueberries (or frozen, thawed and drained)
  • 1/2 cup granulated sugar (100 g)
  • 2 tablespoons fresh lemon juice (about 30 ml)
  • 1 tablespoon cornstarch
  • 4 oz cream cheese, softened (about 115 g)
  • 1 cup powdered sugar (120 g), sifted
  • 2–3 tablespoons milk (30–45 ml)
  • 1 teaspoon vanilla extract
  • Additional lemon zest for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13-inch pan lightly with butter or non-stick spray.
  2. In a large mixing bowl, combine the yellow cake mix, water, vegetable oil, eggs, and lemon zest. Use an electric mixer on medium speed for about 2 minutes until smooth and creamy.
  3. Pour the batter into the prepared pan. Spread evenly with a spatula and bake for 30-35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  4. While the cake bakes, prepare the blueberry filling: In a small saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until thickened and bubbling, about 5-7 minutes. Remove from heat and let cool slightly.
  5. Once the cake is out of the oven, let it cool for 10 minutes. Using a toothpick or skewer, poke holes all over the cake about 1 inch apart.
  6. Pour the warm blueberry filling evenly over the cake, making sure it seeps into the holes. Let the cake cool completely, about 1 hour.
  7. Make the cream cheese glaze: Beat softened cream cheese until smooth. Gradually add powdered sugar, then vanilla and milk, mixing until pourable. Adjust milk tablespoon by tablespoon for desired consistency.
  8. Drizzle the glaze over the cooled cake and sprinkle with extra lemon zest if desired.
  9. Slice and serve chilled or at room temperature.

Notes

Use room temperature eggs and cream cheese for smooth batter and glaze. Poke holes about 1 inch apart to allow filling to soak in. Let cake cool completely before glazing to prevent glaze from melting. Adjust glaze thickness with powdered sugar or milk as needed. Fresh lemon zest and juice enhance flavor. Can substitute gluten-free cake mix and dairy-free ingredients for dietary needs.

Nutrition

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

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