Name: Lemon Blueberry Poke Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 15 servings
Ingredients: 2 ½ all-purpose flour (315g), plus 1 tbsp for the berries; 2 ½ tsp baking powder; ½ tsp fine salt; 1 ½ granulated sugar (300g); 2 tbsp lemon zest (about 2 lemons); ½ cup unsalted butter, softened (113g); ⅓ cup neutral oil (75ml); 3 large eggs, room temperature; 1 cup buttermilk, room temperature (240ml); ¼ cup fresh lemon juice; 1 ½ blueberries, fresh or frozen; 2 blueberries, fresh or frozen; ⅓ cup granulated sugar; 2 tbsp fresh lemon juice; 1 tbsp cornstarch; 1 ½ cold heavy cream (360ml); ½ cup powdered sugar (60g); 1 tbsp lemon zest

This lemon blueberry poke cake is a soft, zesty sheet cake soaked with a warm blueberry sauce and finished with a cloud of lemon whipped cream. Every slice has purple ribbons of fruit running through it, so the cake stays moist for days. Blueberries are an easy fruit to love right now, since Americans eat nearly three pounds of them per person each year (FreshFruitPortal, citing Rabobank, 2025).

Key Takeaways

In a U.S. Highbush Blueberry Council consumer study, 38% of blueberry buyers said they use blueberries in baking cakes and crisps (Produce Business).

This cake is made from scratch, with no box mix and no gelatin.

It bakes in a 9×13-inch pan and serves 15, which makes it ideal for potlucks.

Slice of lemon blueberry poke cake with cream topping — Photo by BINYOUSSIF mohammad ali on Unsplash

What Is a Lemon Blueberry Poke Cake?

A poke cake is a simple sheet cake with holes poked all over the top while it is still warm. Then you pour a sauce over it, and the sauce soaks down into the holes. As a result, the cake gets streaks of filling and extra moisture in every bite.

Many poke cakes use flavored gelatin or pudding. This lemon blueberry poke cake uses a quick homemade blueberry sauce instead, so the flavor tastes like real fruit rather than candy.

Lemon Blueberry Poke Cake Ingredients

Butter and oil: Butter adds flavor, while oil keeps the cake soft even when cold.
Buttermilk: It makes the crumb tender and adds a gentle tang that suits lemon.
Fresh lemons: You need both the zest and the juice. The zest carries most of the lemon flavor.
Blueberries: Fresh or frozen both work. Some go into the batter, and the rest become the sauce.
Heavy cream and powdered sugar: Whipped with lemon zest for a light, fresh topping.

How to Make Lemon Blueberry Poke Cake

The full recipe card is at the end of this post. In the meantime, here is how it comes together.

1. Make the batter. First, rub the lemon zest into the sugar with your fingers to release the oils. Then beat it with the butter and oil until fluffy, and add the eggs one at a time. Next, add the dry ingredients in three parts, alternating with the buttermilk and lemon juice. Finally, fold in floured blueberries.

2. Bake. Spread the batter into a greased 9×13-inch pan and bake at 350°F (175°C) for 28 to 32 minutes, until a toothpick comes out clean.

3. Make the sauce. While the cake bakes, simmer blueberries, sugar, lemon juice, and cornstarch for about 5 minutes, until thick and glossy.

4. Poke and soak. After the cake cools for 10 minutes, poke holes all over it with the round handle of a wooden spoon. Pour the warm sauce over the top and spread it into the holes.

5. Chill and top. Cool the cake completely, then chill it for 1 hour. Before serving, whip the cream with powdered sugar and lemon zest and spread it over the top.

Tips for the Best Lemon Blueberry Poke Cake

Toss berries in flour. A spoonful of flour keeps the blueberries from sinking to the bottom.
Poke while warm. A warm cake absorbs the sauce much better than a cold one.
Use a large handle. Small fork holes are too thin. Instead, use a wooden spoon handle for wide channels of sauce.
Frozen berries? Do not thaw them. Add them straight to the batter to limit color bleeding.

How to Store It

Because of the whipped cream topping, keep the cake covered in the fridge. It stays fresh for up to 4 days. In fact, many people think it tastes even better on day two, after the sauce has fully soaked in.

Frequently Asked Questions

Can I make lemon blueberry poke cake with a box mix?

Yes. Use one box of white or lemon cake mix, prepared as directed, and stir in the lemon zest and blueberries. Then follow the same sauce and topping steps.

Can I make it ahead?

Definitely. Bake and soak the cake up to 1 day ahead. However, add the whipped cream on the day you serve it for the best texture.

What can I use instead of whipped cream?

Cream cheese frosting is a great option. Alternatively, use thawed whipped topping for a more stable, budget-friendly version.

Final Thoughts on This Lemon Blueberry Poke Cake

Overall, this lemon blueberry poke cake is bright, fruity, and easy to share. It is a reliable pick for birthdays, picnics, and spring brunches.

For a brunch spread, serve it with our morning glory muffins and a glass of whipped pink lemonade.

AuthorEmma food bloggerDifficultyIntermediate

A soft, zesty lemon sheet cake soaked with warm homemade blueberry sauce and finished with lemon whipped cream. Serves 15.

Yields15 Servings

Prep Time30 minsCook Time30 minsTotal Time3 hrs

Lemon Cake

2 ½ all-purpose flour (315g), plus 1 tbsp for the berries

2 ½ tsp baking powder

½ tsp fine salt

1 ½ granulated sugar (300g)

2 tbsp lemon zest (about 2 lemons)

½ cup unsalted butter, softened (113g)

⅓ cup neutral oil (75ml)

3 large eggs, room temperature

1 cup buttermilk, room temperature (240ml)

¼ cup fresh lemon juice

1 ½ blueberries, fresh or frozen

Blueberry Sauce

2 blueberries, fresh or frozen

⅓ cup granulated sugar

2 tbsp fresh lemon juice

1 tbsp cornstarch

Lemon Whipped Cream

1 ½ cold heavy cream (360ml)

½ cup powdered sugar (60g)

1 tbsp lemon zest

Preheat. Heat the oven to 350°F (175°C). Grease a 9x13-inch baking pan.

Mix dry ingredients. Whisk the flour, baking powder, and salt in a bowl.

Cream. Rub the lemon zest into the sugar with your fingertips. Beat with the butter and oil until light and fluffy, 2–3 minutes. Beat in the eggs one at a time.

Combine. On low speed, add the flour mixture in three parts, alternating with the buttermilk and lemon juice. Toss the blueberries with 1 tbsp flour and fold them in.

Bake. Spread the batter in the pan and bake 28–32 minutes, until a toothpick in the center comes out clean.

Make the sauce. Meanwhile, simmer the sauce blueberries, sugar, lemon juice, and cornstarch over medium heat, stirring, for about 5 minutes until thick and glossy.

Poke and soak. Cool the cake 10 minutes. Poke holes all over it with the round handle of a wooden spoon, about 1 inch apart. Pour the warm sauce over and spread it into the holes.

Chill and top. Cool completely, then refrigerate 1 hour. Whip the cream, powdered sugar, and lemon zest to soft peaks and spread over the cake. Slice and serve.

Nutrition Facts

15 servings

Serving size

1 piece

Amount per serving
Calories405

% Daily Value *
Total Fat 21g27%
Saturated Fat 10g50%
Trans Fat 0g
Cholesterol 88mg30%
Sodium 190mg9%
Total Carbohydrate 55g20%
Dietary Fiber 1g4%
Total Sugars 33g
Protein 5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients