Recipe: Blueberry Lemon Poke Cake

Blueberry Lemon Poke Cake is a lovely and colourful cake that’s moist and fluffy, making it perfect to serve up for a summer afternoon tea get-together.

As the apt title states, Blueberry Lemon Poke Cake is a lemon cake with holes poked in it. Lemon blueberry sauce is drizzled on top of the cake so that the sauce and blueberries get down into the holes. Finally the cake is topped off with a frosting made of lemon curd and cool whip.

It’s a delicious cake, that’s also simple to make and a good recipe that’s fun to get your kids involved in baking over the summer holidays.

Many recipes for Blueberry Lemon Poke Cake will use a box of lemon cake mix, however this recipe starts from scratch and does not use ready-prepared lemon cake mix.


For the lemon cake mix:

  • 225g unsalted butter, softened
  • 200g self-raising flour
  • 225g caster sugar 
  • lemons, zest and juice 
  • 4 eggs
  • 1 tsp baking powder

For the blueberry mixture:

  • 200g of fresh blueberries 
  • 1 tbsp of lemon juice 
  • 2 tbsp of caster sugar

For the topping:

  • 2 tbsp icing sugar 
  • 40g unsalted butter, softened
  • 250g full-fat cream cheese 
  • 1 tsp vanilla extract 
  • 1 lemon, zest
  • 1/2 lemon, juice
  • Fresh blueberries, garnish (optional)
  1. To make the cake sponge: Preheat oven to 180C. Butter and line an 18cm square cake tin. For the sponge, beat the butter and sugar until pale and creamy. Add the lemon zest and mix again. Beat in the eggs one at a time. Slowly add the flour and baking powder and beat until smooth. Then fold in the lemon juice.
  2. Spoon into the cake tin, level the surface and bake for 60mins, until risen and golden. Test with a skewer in the centre of the cake – if it comes out clean the cake is ready. Let the cake cool completely.
  3. To make the blueberry mixture: In a medium sized pan add the blueberries, lemon juice, and caster sugar and simmer until the berries start to burst and the liquid oozes out.
  4. Put the cake on a serving plate. Using the handle of a wooden spoon, evenly poke holes in the cake. Pour the blueberry mixture all over the cake, allowing the blueberries to fall into the holes. Leave the cake to cool, allowing the berry juices to soak into the cake.
  5. To make the topping: Beat the icing sugar and butter with an electric whisk until pale and fluffy. Add the cream cheese, lemon zest, lemon juice and vanilla extract and whisk again for about 5 minutes.
  6. Spread the topping over the cake. Top with fresh blueberries. Serve. Cut into squares.

Rosa Medea is Life & Soul Magazine’s Chief @rosamedea


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