Print

Refreshing Blueberry Lemonade Poke Cake

blueberry lemonade poke cake - featured image
Print Recipe

A moist and tangy poke cake infused with a blueberry lemonade mixture and topped with creamy lemon frosting, perfect for summer gatherings.

Ingredients

Scale
  • 1 box white cake mix (about 15.25 oz)
  • 3 large eggs, room temperature
  • 1 cup water (240 ml)
  • 1/3 cup vegetable oil (80 ml)
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries (about 150 g)
  • 1 cup lemonade (240 ml)
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup (115 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (from about 1 lemon)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your 9×13 inch pan with butter or non-stick spray.
  2. In a large bowl, combine the white cake mix, 3 large eggs, 1 cup water, 1/3 cup vegetable oil, and 1 teaspoon vanilla extract. Beat on medium speed for 2 minutes until smooth.
  3. Pour the batter evenly into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  4. Immediately remove the cake from the oven. Using a skewer or wooden spoon handle, poke holes all over the cake about 1 inch apart.
  5. In a bowl, gently mash the blueberries with 2 tablespoons sugar and 1 tablespoon fresh lemon juice. Pour the lemonade over the blueberries and stir gently to combine.
  6. Slowly spoon the blueberry lemonade mixture over the warm cake, letting it seep into the holes. Use a spatula to spread evenly if needed. Let the cake cool completely in the pan (about 1 hour).
  7. While the cake cools, beat 8 oz cream cheese and 1/2 cup butter together until smooth and fluffy. Gradually add 3 cups powdered sugar, mixing well after each addition.
  8. Add 2 tablespoons lemon juice, 1 teaspoon lemon zest, and 1 teaspoon vanilla extract to the frosting. Beat until light and creamy.
  9. Once the cake is fully cooled, spread the lemon frosting evenly on top with a spatula. Optionally, sprinkle a few fresh blueberries or extra lemon zest on top.
  10. Refrigerate the cake for at least 1 hour to let the flavors meld and the frosting firm up. Serve chilled or at room temperature.

Notes

Use cream cheese and butter softened to room temperature for smooth frosting. Poke holes while cake is still warm for best absorption. Frozen blueberries can be used if thawed and drained. Refrigerate cake for at least 1 hour before serving to let flavors meld. For dairy-free version, substitute cream cheese and butter with plant-based alternatives.

Nutrition

Keywords: blueberry poke cake, lemonade poke cake, lemon frosting, summer dessert, easy poke cake, blueberry dessert

Find it online: https://yumnode.com/refreshing-blueberry-lemonade-poke-cake-recipe-easy-homemade-dessert/