This blueberry lemon poke cake is soft, moist, and bursting with fresh flavor. A tender vanilla cake is soaked with a homemade blueberry lemon filling, then topped with a creamy lemon-scented cream cheese frosting. Every bite is sweet, tangy, and irresistibly comforting.

Why You Will Love This Recipe

You’ll love this cake because it’s incredibly easy yet tastes bakery-worthy. The poke cake method guarantees a moist crumb, the blueberry filling adds bright fruitiness, and the lemon cream cheese frosting balances everything perfectly. It’s family-friendly, make-ahead friendly, and always a hit at gatherings.

Blueberry Lemon Poke Cake

Poke cakes have earned their popularity for a good reason. They’re simple to make, forgiving for beginners, and deliver consistently moist results. This blueberry lemon version takes that classic idea and gives it a fresh, vibrant twist.

The base starts with a vanilla cake mix, which keeps things approachable and stress-free. Instead of competing with the fruit, the neutral cake becomes a soft canvas that absorbs all the flavor poured over it.

Blueberries are the star here. When gently cooked with lemon juice and a touch of sugar, they burst and thicken into a jammy sauce that seeps into the cake. That soaking step is what transforms a regular sheet cake into something special.

Lemon plays a supporting but essential role. It brightens the blueberries, cuts through the sweetness, and keeps the dessert from feeling heavy. Both the juice and zest are used to layer that citrus flavor throughout.

Folding whipped topping into the blueberry mixture lightens it just enough. The filling stays fruity and bold but gains a creamy softness that spreads easily into the poked holes.

The frosting is rich but balanced. Butter and cream cheese create structure and tang, while powdered sugar smooths everything out. Lemon zest and juice bring it all together without overpowering the cake underneath.

This cake is perfect for warm weather, but it’s just as welcome year-round. It feels light enough for summer gatherings yet comforting enough for potlucks, birthdays, or casual family dinners.

One of the best things about poke cake is how well it holds up. The flavors actually improve as it chills, making it an ideal make-ahead dessert.

The texture contrast is part of the charm. You get soft cake, juicy blueberry pockets, and a creamy frosting layer all in one bite.

Visually, it’s simple but inviting. A smooth frosting finish with scattered fresh blueberries gives it a homemade, unfussy look.

This recipe is also flexible. You can swap in other berries or citrus, but blueberry and lemon remain a classic pairing for a reason.

For home bakers who want something impressive without complicated steps, this cake delivers.

It’s the kind of dessert people go back for seconds of, often asking for the recipe before they leave.

Serve it chilled for the cleanest slices and the best flavor balance.

Once you try it, this blueberry lemon poke cake is likely to become one of your go-to desserts.

Servings & Time

• Servings: 12 to 15 slices

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Chill Time: 1 hour

• Total Time: About 1 hour 50 minutes

Ingredients

Cake and Blueberry Filling

• Cooking spray, for the pan

• 1 box vanilla cake mix, plus ingredients listed on the box

• 2 1/2 cups fresh blueberries

• Juice of 1/2 lemon

• 1 tablespoon granulated sugar

• 1/2 cup whipped topping

Lemon Cream Cheese Frosting

• 1 cup unsalted butter, softened

• 2 blocks (8 oz each) cream cheese, softened

• 2 1/4 cups powdered sugar

• Zest of 1 lemon

• Juice of 1/2 lemon

• 1 teaspoon pure vanilla extract

Garnish

• Fresh blueberries

Instructions

1. Preheat your oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper and lightly coat with cooking spray.

2. Prepare and bake the vanilla cake according to the package directions. Let the cake cool completely in the pan.

3. While the cake cools, make the blueberry filling. In a small saucepan over medium heat, combine the blueberries, lemon juice, and granulated sugar.

4. Cook, stirring occasionally, until the berries burst and the mixture thickens to a jam-like consistency, about 5 to 7 minutes.

5. Remove from heat and let the mixture cool for about 15 minutes.

6. Gently fold the whipped topping into the cooled blueberry mixture until smooth and evenly combined.

7. Make the frosting by beating the softened butter and cream cheese together in a large bowl until creamy and well blended.

8. Add the powdered sugar, lemon zest, lemon juice, and vanilla extract. Beat until fluffy and smooth, scraping down the sides as needed.

9. Using the handle of a wooden spoon, poke holes all over the cooled cake, spacing them evenly.

10. Pour the blueberry mixture over the cake, spreading it so it fills the holes and covers the surface.

11. Spread the cream cheese frosting evenly over the top.

12. Garnish with fresh blueberries. Chill for at least 1 hour before slicing and serving.

Tips

• Berry Options: Frozen blueberries work well. Do not thaw them before cooking.

• Make-Ahead: This cake can be made a day in advance and stored covered in the refrigerator.

• Storage: Keep leftovers refrigerated for up to 4 days.

• Cleaner Slices: Chill the cake well and wipe the knife between cuts.

• Flavor Twist: Add a pinch of salt to the frosting to enhance the lemon flavor.