Lemon Blueberry Poke Sheet Cake
This Lemon Blueberry Poke Sheet Cake is a perfect blend of zesty lemons and sweet blueberries, creating a refreshing and moist treat. With each bite, you’ll experience the bright citrusy notes paired with the juicy goodness of blueberries. Whether you’re an avid baker or just looking to enjoy a delicious dessert, this easy-to-make poke cake is sure to be a hit.
Why You’ll Love Lemon Blueberry Poke Sheet Cake
- Easy Breezy Creation: This cake is a breeze to whip up, making it an ideal treat for anyone, whether you’re a baking pro or just starting.
- Summery Sweetness: Immerse yourself in the taste of summer with the zesty lemon flavor and the natural sweetness of blueberries.
- Perfect for Any Occasion: Whether it’s a family gathering, a picnic, or just a sweet craving, this cake suits any occasion.
- Luscious Lemon Curd: The addition of lemon curd elevates the cake, adding a layer of citrusy goodness that’s hard to resist.
- Blueberry Bliss: The blueberry frosting not only enhances the cake’s appearance but also contributes a burst of fruity freshness.
Ingredients Needed To Make Lemon Blueberry Poke Sheet Cake
- 1.1 GF Flour
- 3 large eggs
- Baking powder
- Baking soda
- Sugar
- Butter
- Vanilla extract
- Sour cream
- Lemon zest
- Lemon juice
- Fresh blueberries
Frosting
- Blueberries
- Sugar
- Water
- Butter, room temperature
- Powdered sugar
- Heavy cream
How To Make Lemon Blueberry Poke Sheet Cake
- Preheat the oven to 350 degrees.
- Spray a 9×13 baking dish with nonstick baking spray.
- In a bowl mix the sugar & butter on high for 5 minutes.
- Mix in the eggs and vanilla.
- Then mix in the sour cream.
- Add the rest of the ingredients & mix until just incorporated.
- Pour into the baking dish & bake for 25-30 minutes or until a toothpick comes
out clean. Allow it to cool. - Use 1 1/2 cups lemon curd and poke holes in the top of the cake and spread the lemon curd on top.
- In a small stock pot add the blueberries, 2 tbsp sugar & water.
- Cook over medium heat until syrup-like consistency.
- Allow it to cool completely.
- In a mixing bowl add the butter, powdered sugar & heavy cream.
- Whip until smooth.
- Add the frosting on top of the cake, drizzle the cooled blueberry syrup & spread around. Enjoy!
Variations & Substitutions
Feel free to experiment with different types of lemon curd or try using frozen blueberries if fresh ones aren’t available.
Commonly Asked Questions
Can I make this Lemon Blueberry Poke Sheet Cake in advance?
Absolutely! The flavors tend to meld, making it even more delicious after a day or two.
Can I use frozen blueberries?
Yes, frozen blueberries work well too. Just ensure they are thawed and well-drained before using.
How should I store leftovers?
Store any leftover cake in the refrigerator to keep it fresh for a more extended period.
Can I freeze Lemon Blueberry Poke Sheet Cake?
Yes, you can freeze it, but it’s recommended to freeze without the frosting for better results.
Lemon Blueberry Poke Sheet Cake
This is the ultimate taste of summer with the lemon burst and sweetness off blueberry. It's the dessert that will always remind you of sunshine
Print Pin RateServings: 10
Calories: 186kcal
Equipment
- Measuring cups/spoons
- Mixing Bowl
- 9×13 baking dish
- Stock Pot
Ingredients
- 2 ¼ cups 1.1 GF Flour
- 3 large eggs
- 1 tbsp baking powder
- ¼ tsp baking soda
- 1 ⅓ cup of sugar
- 1 cup of butter room temp
- 1 tbsp vanilla extract
- 1 cup of sour cream
- 3 tbsp lemon zest
- 2 tbsp lemon juice
- 2 cups fresh blueberries
Frosting
- 1 cup of blueberries
- 2 tbsp sugar
- ¼ cup of water
- 2 cups butter room temp
- 4 to 6 cups powdered sugar start with 4 cups, add additional powdered sugar to desired consistency.
- 1 tbsp heavy cream you may need up to 2 additional depending on butter used
Instructions
Make the Cake
- Preheat the oven to 350 degrees.
- Spray a 9×13 baking dish with nonstick baking spray.
- In a bowl mix the sugar & butter on high for 5 minutes.
- Mix in the eggs and vanilla.
- Then mix in the sour cream.
- Add the rest of the ingredients & mix until just incorporated.
- Pour into the baking dish & bake for 25-30 minutes or until a toothpick comes out clean. Allow it to cool.
Pick your favorite Lemon Curd
- Use 1 1/2 cups lemon curd and poke holes in the top of the cake and spread the lemon curd on top.
Make the Blueberry Syrup & Frosting
- In a small stock pot add the blueberries, 2 tbsp sugar & water.
- Cook over medium heat until syrup-like consistency.
- Allow it to cool completely.
- In a mixing bowl add the butter, powdered sugar & heavy cream.
- Whip until smooth.
- Add the frosting on top of the cake, drizzle the cooled blueberry syrup & spread around. Enjoy!
Nutrition
Serving: 1g | Calories: 186kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 181mg | Potassium: 78mg | Fiber: 4g | Sugar: 7g | Vitamin A: 232IU | Vitamin C: 7mg | Calcium: 124mg | Iron: 1mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!
Made this cake today and it was so good. So moist, and delicious. The blueberries and lemon together was refreshing and balanced each other perfectly. The icing wasn’t to sweet and supported the curd like a blanket swaddling a baby. I highly recommend this recipe you and the family will love it.
Jerry,
Thank you for your kind words!! We really appreciate your feedback!!