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Moist Lemon Blueberry Poke Cake Recipe with Easy Citrus Glaze

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A moist lemon blueberry poke cake with a luscious citrus glaze that seeps into every bite, combining tangy sweetness and fresh berry flavor for a refreshing and indulgent dessert.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 2 teaspoons (8g) baking powder
  • 1/2 teaspoon (3g) salt
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature (or almond milk for dairy-free)
  • 1/4 cup (60ml) fresh lemon juice
  • 1 tablespoon lemon zest, freshly grated
  • 1 teaspoon (5ml) vanilla extract
  • 1 1/2 cups (225g) fresh or frozen blueberries
  • Optional: 1 tablespoon cornstarch (if using frozen blueberries)
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 3 tablespoons (45ml) fresh lemon juice
  • 1 tablespoon (15ml) orange juice
  • 1 teaspoon lemon zest
  • 1 tablespoon (14g) melted butter (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.
  2. In a medium bowl, whisk together sifted flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. In a small bowl, combine milk, fresh lemon juice, lemon zest, and vanilla extract.
  6. With mixer on low, alternately add dry ingredients in three additions and wet mixture in two additions, beginning and ending with dry. Mix just until combined.
  7. Gently fold in blueberries with a spatula. If using frozen blueberries, toss them with cornstarch first.
  8. Pour batter into prepared pan and smooth the top. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let cake cool for 10 minutes. Using a toothpick or skewer, poke holes evenly about every inch over the surface.
  10. In a bowl, whisk together powdered sugar, lemon juice, orange juice, lemon zest, and melted butter until pourable but thick enough to coat.
  11. Slowly drizzle glaze over the poked cake, letting it seep into the holes. Spread gently with a spatula if needed.
  12. Allow cake to cool completely so glaze can set and flavors meld.

Notes

Use fresh lemon zest and juice for best flavor. Gently fold blueberries to avoid crushing. Poke holes while cake is warm for better glaze absorption. Let cake rest for an hour or more to intensify flavor. If glaze is too thick, add more lemon juice; if too thin, add powdered sugar. Frozen blueberries should be tossed with cornstarch to reduce moisture.

Nutrition

Keywords: lemon blueberry poke cake, citrus glaze, moist cake, easy dessert, summer cake, blueberry cake, lemon cake, poke cake recipe

Find it online: https://milaspoon.com/moist-lemon-blueberry-poke-cake-recipe-with-easy-citrus-glaze/