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Easy Moist Blueberry Lemon Poke Cake Recipe with Cream Cheese Frosting

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A bright and flavorful lemon poke cake infused with blueberry pie filling and topped with creamy, tangy cream cheese frosting. Perfect for potlucks, birthdays, or any casual celebration.

Ingredients

Scale
  • 1 box lemon cake mix (Betty Crocker recommended)
  • 3 large eggs, room temperature
  • 1 cup water (240 ml)
  • 1/3 cup vegetable oil (80 ml)
  • Zest of 2 medium lemons (about 2 teaspoons)
  • 1 can (21 oz / 595 g) blueberry pie filling
  • 8 oz (227 g) cream cheese, softened (full-fat recommended)
  • 1/2 cup (115 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon (optional)
  • 2–3 tablespoons milk or cream (adjust for desired consistency)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or nonstick spray and lightly flour it or line with parchment paper.
  2. In a large bowl, combine lemon cake mix, eggs, water, vegetable oil, and lemon zest. Beat with an electric mixer on medium speed for 2 minutes until smooth and well combined.
  3. Pour batter evenly into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  4. Immediately poke holes all over the cake surface about 1 inch apart using a wooden skewer or spoon handle.
  5. Spoon blueberry pie filling evenly over the cake, letting it seep into the holes. Let the cake cool completely in the pan, about 1 hour.
  6. While the cake cools, beat softened cream cheese and butter on medium speed until creamy, about 3-4 minutes. Gradually add powdered sugar 1 cup at a time, mixing well after each addition.
  7. Stir in vanilla extract and lemon zest. Add milk or cream one tablespoon at a time until frosting reaches a spreadable consistency.
  8. Once cake is cooled, spread cream cheese frosting evenly over the top. Optionally, create swirls or peaks with the back of a spoon.
  9. Chill the cake in the refrigerator for at least 30 minutes before slicing and serving.

Notes

Use room temperature eggs and softened cream cheese and butter for smooth mixing. Avoid overmixing the batter to keep the cake tender. Poke holes evenly to ensure blueberry filling seeps throughout. Chill frosting if too soft before spreading. Cake can be made a day ahead and refrigerated before frosting.

Nutrition

Keywords: blueberry lemon poke cake, cream cheese frosting, easy poke cake, lemon cake recipe, blueberry dessert, summer cake, moist cake

Find it online: https://sweetstirring.com/easy-moist-blueberry-lemon-poke-cake-recipe-with-cream-cheese-frosting/