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Moist Lemon Blueberry Poke Cake with Zesty Glaze

moist lemon blueberry poke cake - featured image
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A moist and flavorful lemon blueberry poke cake topped with a bright, tangy glaze that seeps into the cake, keeping it juicy and fresh. Perfect for a simple yet impressive dessert.

Ingredients

Scale
  • 1 box yellow cake mix (about 15.25 oz / 432 g) – Duncan Hines recommended
  • 1 cup water (240 ml)
  • 1/3 cup vegetable oil (80 ml) – can substitute canola or melted coconut oil
  • 3 large eggs, room temperature
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 1 cup fresh blueberries (150 g)
  • 1/2 cup granulated sugar (100 g)
  • 1 cup powdered sugar (120 g), sifted
  • 2 tablespoons fresh lemon juice (30 ml)
  • 1 teaspoon vanilla extract (5 ml) – optional
  • 1–2 tablespoons milk or water (15–30 ml) – to thin glaze if needed

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly with butter or non-stick spray and dust with flour.
  2. In a medium bowl, whisk together yellow cake mix, water, vegetable oil, eggs, and lemon zest until smooth and well combined (about 2-3 minutes).
  3. Pour batter into prepared pan and spread evenly. Sprinkle fresh blueberries evenly over the batter without stirring.
  4. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean and cake springs back lightly when touched.
  5. While baking, prepare glaze by whisking powdered sugar, lemon juice, vanilla extract, and 1 tablespoon milk or water in a small bowl. Adjust liquid to reach a smooth, pourable consistency.
  6. Once cake is out of oven, poke holes all over the surface using a toothpick or skewer, being careful not to go through the bottom.
  7. Pour glaze evenly over the warm cake, allowing it to seep into the holes and lock in moisture.
  8. Let cake cool completely in the pan on a wire rack before slicing to allow glaze to set and flavors to meld.

Notes

Use fresh blueberries for best results to avoid excess moisture. Do not overmix batter to keep cake fluffy. Poke plenty of holes for glaze to soak in well. Pour glaze while cake is warm but not hot. Let cake cool completely before slicing for neat cuts. For gluten-free or dairy-free versions, substitute cake mix and milk accordingly.

Nutrition

Keywords: lemon blueberry poke cake, lemon cake, blueberry dessert, poke cake, zesty glaze, easy cake recipe, moist cake, spring dessert

Find it online: https://emmaoven.com/moist-lemon-blueberry-poke-cake-recipe-easy-5-step-zesty-glaze/