This Moist Lemon Blueberry Poke Cake is a fruity delight! With layers of lemony goodness and juicy blueberries, it’s perfect for any gathering or a sunny day.
Making this cake is so much fun! After baking, you’ll poke holes and fill them with a lemon mixture, making each bite a burst of flavor. Yum!
I love serving it chilled on hot days. Just top with whipped cream and enjoy this tasty treat with friends or family—it’s always a hit!
Key Ingredients & Substitutions
Lemon Cake Mix: This is the base of your cake. If you prefer to make it from scratch, you can use a homemade lemon cake recipe. Otherwise, any brand of lemon cake mix works well.
Blueberries: Fresh blueberries are best for flavor and texture, but frozen blueberries will also do. If you’re looking for a different twist, you can use raspberries or strawberries.
Lemon Gelatin: This adds a nice tangy flavor and keeps the cake moist. If you want to skip gelatin, try using lemon curd mixed with water as an alternative.
Cream Cheese: This gives the frosting a rich taste. If dairy is an issue, you can use a dairy-free cream cheese alternative or make a simple whipped topping instead.
How Do I Make Sure My Poke Cake Stays Moist?
To ensure your poke cake is soft and moist, it’s key to let the gelatin soak in properly. After poking holes in the cake, pour the lemon gelatin slowly so it seeps into each hole. Refrigerate it for at least two hours to let the flavors meld together.
- Use a gentle motion when stirring in the blueberries so they don’t break.
- When preparing the frosting, make sure both the cream cheese and butter are at room temperature for easy mixing.
- Don’t skip the refrigeration step at the end! This makes a big difference in texture and flavor.
Moist Lemon Blueberry Poke Cake
Ingredients You’ll Need:
For the Cake:
- 1 box lemon cake mix (plus ingredients called for on the box, usually eggs, oil, and water)
- 1 cup fresh or frozen blueberries
For the Jell-O Layer:
- 1 (3.4 oz) box lemon-flavored gelatin (Jell-O)
- 1 cup boiling water
For the Cream Cheese Frosting:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup fresh lemon juice
- 1/4 cup milk (adjust for consistency)
For Garnish:
- Fresh blueberries
- Lemon zest
How Much Time Will You Need?
This delicious cake takes about 30 minutes for prep and baking, plus at least 2 hours to chill while the gelatin sets. It’s perfect for preparing ahead of time for a gathering or special occasion!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven according to the directions on the lemon cake mix box. While it’s heating, grab a 9×13-inch baking pan and grease it well to keep the cake from sticking.
2. Make the Cake Batter:
In a large mixing bowl, prepare the lemon cake batter according to the package instructions. This usually involves mixing the cake mix with eggs, oil, and water.
3. Add the Blueberries:
Gently fold the blueberries into the cake batter. Be careful not to squish them too much, as you want them to stay whole for juicy bites!
4. Bake the Cake:
Pour the blueberry-studded batter into your prepared pan. Bake in the preheated oven according to the instructions on the cake mix box, typically until a toothpick inserted in the center comes out clean. This usually takes 25-30 minutes.
5. Cool and Poke the Cake:
When your cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, take a wooden spoon handle or a fork, and poke holes evenly all over the top of the cake. Make sure to poke deeply to let the gelatin soak in!
6. Prepare the Jell-O:
In a separate bowl, dissolve the lemon gelatin powder in 1 cup of boiling water. Stir well until it is completely dissolved and there are no lumps.
7. Add the Gelatin to the Cake:
Carefully pour the lemon gelatin mixture over the cake, ensuring it seeps into the holes you made earlier. This step is where the magic happens!
8. Chill the Cake:
Cover the cake with plastic wrap and refrigerate for at least 2 hours (or longer if you like) until the gelatin is fully set.
9. Make the Frosting:
While the cake is chilling, prepare your frosting. In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add in the powdered sugar, lemon juice, and milk, mixing until everything comes together into a spreadable consistency.
10. Frost the Cake:
Once the gelatin is set, take the cake out of the refrigerator and spread the cream cheese frosting evenly over the top. Make it as smooth or as textured as you like!
11. Garnish and Serve:
Sprinkle fresh blueberries on top of the frosting and finish with a sprinkle of lemon zest for a pretty finishing touch. Slice, serve, and enjoy this delightful cake!
12. Store:
Keep any leftovers stored in the refrigerator, and enjoy this refreshing moist lemon blueberry poke cake whenever you have a sweet craving! It’s sure to be a crowd-pleaser!
FAQ for Moist Lemon Blueberry Poke Cake
Can I Use A Different Flavor of Cake Mix?
Absolutely! While lemon complements the blueberries perfectly, you can use a vanilla or even a strawberry cake mix for a fun twist. Just keep in mind that the flavor profile will change accordingly!
Can I Make This Cake Ahead of Time?
Yes, this cake is perfect for making ahead! You can bake and prepare the poke cake up to 2 days in advance. Just store it in the refrigerator after frosting to keep it fresh and delicious.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator. The cake will stay fresh for up to 3-4 days, but we recommend enjoying it within the first couple of days for best taste and texture.
What Should I Do If I Don’t Have Lemon Gelatin?
If lemon gelatin isn’t available, you can substitute it with another flavor of gelatin, although it will alter the taste. Alternatively, try using lemon curd mixed with a bit of water to keep that lemony goodness without the gelatin!
