With a classic flavor combination, this lemon blueberry cake is made just like a poke cake to let the sweet blueberry filling mingle with the soft lemon cake. Frost in a cheesecake icing and you will be set.
When it comes to favorite summer flavor duos, lemon and blueberry are definitely at the top of my list. They just compliment each other so perfectly. 
Since I’ve been in that lazy summer mode lately, I decided this week’s dessert would be on the simpler side. And because the Pinterestphere went absolutely bonkers for the Raspberry Coconut Poke Cake I made last summer, I thought this Lemon Blueberry Poke Cake would do the trick.
This dessert is easy peasy, lemon blueberry squeezy! To make the cake, I went the simple route of using a boxed lemon cake mix and doctoring it up a bit. Instead of oil, I used greek yogurt (I made it healthier, yo!), and I substituted the water with milk for a richer flavor. I also added some fresh lemon zest along with vanilla and almond extract. For me, almond extract is just as much of a pantry staple as vanilla extract. It adds such a unique sweetness that you can’t get with vanilla alone, and it pairs especially well with lemon or any kind of berry.
After poking several equally-spaced holes in the cake with a wooden spoon handle, I poured the blueberry filling on top of the cake, spreading it evenly while trying to push the filling down into the holes. This is how you end up with that neat poke cake look!
Click here for the frosting recipe.
- Yield: 12–15 servings 1x
Ingredients
For the Cake
- 1 (15.25 oz) box lemon cake mix, or 1 batch of your favorite lemon cake
- 3 eggs
- 1 cup milk
- 1/2 cup Greek yogurt
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- Zest of 1 large lemon (about 2 tsp)
- 1 (21 oz) can blueberry pie filling
For the Cheesecake Frosting
- 8 oz cream cheese, softened
- 1 cup milk
- 1 (3.4 oz) package instant vanilla or lemon pudding mix
- 2 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 8 oz whipped topping, thawed
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray; set aside.
- In a large bowl, mix the cake mix, eggs, milk, yogurt, extracts, and lemon zest until fully incorporated. Pour into the prepared dish and bake for 26–28 minutes, or until a toothpick inserted in the center comes out with few crumbs attached. Allow to cool for 20 minutes.
- Using the handle of a wooden spoon, poke holes about an inch apart all over the cake. Pour the blueberry filling on top and spread into an even layer, making sure the filling gets down into the holes. Refrigerate until completely cool.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth. Gradually add the milk, about 1/4 cup at a time, scraping down the sides of the bowl as needed. Once all the milk is incorporated, switch to the whisk attachment. Add the pudding mix, lemon juice, and extracts. Whisk on high for 2 minutes until smooth and thickened.
- Add 1/4 of the whipped topping and mix thoroughly. Remove the bowl from the mixer and use a spatula to gently fold in the rest of the whipped topping until smooth.
- Spread the frosting over the completely cooled cake. Refrigerate for at least 3 hours before serving. Keeps covered in the fridge for up to one week.
Notes
The cake needs to be fully cold before you spread the frosting, or it will slide. If you’re short on time, chill the cake in the freezer for 30 minutes after adding the blueberry layer before frosting.
- Category: Baking, Cake
Frequently Asked Questions
Can I substitute the Greek yogurt for something else in the lemon blueberry cake?
Yes, you can use sour cream or a different type of yogurt if you prefer, but keep in mind that it may slightly alter the flavor and texture.
What type of blueberry filling should I use for this cake?
You can use store-bought blueberry pie filling or make your own with fresh blueberries, sugar, and a bit of cornstarch to thicken it.
How do I ensure the blueberry filling seeps into the holes properly?
After poking holes in the cake with a wooden spoon handle, gently pour the blueberry filling over the cake, using a spatula to push it down into the holes for better absorption.
