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Moist Blueberry Lemon Poke Cake with Cream Cheese Drizzle

moist blueberry lemon poke cake - featured image
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A bright and tangy poke cake featuring fresh blueberries and lemon syrup soaked into a tender crumb, topped with a luscious cream cheese drizzle. This easy homemade dessert is perfect for gatherings and quick to make.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • 1 tsp pure vanilla extract
  • Zest of 2 medium lemons
  • 1 1/2 cups (225g) fresh blueberries
  • 1/2 cup (120ml) fresh lemon juice, strained
  • 3/4 cup (150g) granulated sugar (for syrup)
  • 1/2 cup (120ml) water
  • 1/2 cup (75g) blueberries (for syrup)
  • 4 oz (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) whole milk (for drizzle)
  • 1/2 tsp pure vanilla extract (for drizzle)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium speed until pale and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
  5. Reduce mixer speed to low. Add dry ingredients in three batches, alternating with milk, starting and ending with flour. Mix just until combined.
  6. Gently fold in fresh blueberries with a spatula, being careful not to break them.
  7. Pour batter into prepared pan and smooth the top. Bake for 40-45 minutes or until a toothpick inserted comes out with a few moist crumbs.
  8. While baking, prepare syrup: combine lemon juice, sugar, water, and blueberries in a saucepan. Simmer over medium heat for about 5 minutes until sugar dissolves and berries soften. Strain if desired.
  9. When cake is warm, poke holes evenly all over using a skewer or toothpick. Slowly pour warm syrup over cake, allowing it to soak in.
  10. Make cream cheese drizzle by beating cream cheese, powdered sugar, milk, and vanilla extract until smooth and pourable. Adjust milk for desired consistency.
  11. Drizzle cream cheese mixture over cooled cake. Refrigerate at least 1 hour before serving.

Notes

If using frozen blueberries, toss them in flour before folding into batter to prevent sinking. Poke holes evenly to ensure syrup soaks through. Letting cake cool too long before pouring syrup reduces absorbency. Adjust cream cheese drizzle thickness with milk or powdered sugar. Refrigerate cake for at least 1 hour before serving for best flavor and texture.

Nutrition

Keywords: blueberry lemon poke cake, cream cheese drizzle, easy dessert, homemade cake, poke cake recipe, blueberry dessert, lemon cake

Find it online: https://tempotaste.com/moist-blueberry-lemon-poke-cake-recipe-easy-homemade-dessert-with-cream-cheese-drizzle/