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Luscious Blueberry Lemonade Poke Cake Recipe with Easy Cream Cheese Frosting

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A moist and tangy lemon cake infused with blueberry lemonade syrup and topped with a smooth, tangy cream cheese frosting. Perfect for summer parties and casual get-togethers.

Ingredients

Scale
  • 1 box yellow cake mix (about 15.25 oz / 432 g)
  • 3 large eggs, room temperature
  • 1/2 cup vegetable oil (120 ml)
  • 1 cup water (240 ml)
  • 1 (6 oz / 170 g) can frozen lemonade concentrate, thawed
  • 1/2 cup water (120 ml)
  • 1 cup fresh blueberries (about 150 g)
  • 8 oz cream cheese, softened (225 g)
  • 1/2 cup unsalted butter, softened (115 g)
  • 3 cups powdered sugar (360 g), sifted
  • 1 teaspoon pure vanilla extract (5 ml)
  • 1 tablespoon fresh lemon juice (15 ml)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13 inch baking pan with butter or non-stick spray.
  2. In a large bowl, combine the yellow cake mix, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed for 2 minutes until smooth and creamy. Scrape down the sides.
  3. Pour the batter into the prepared pan and spread evenly. Tap the pan lightly to release air bubbles.
  4. Bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  5. While the cake bakes, prepare the blueberry lemonade syrup by combining thawed lemonade concentrate and 1/2 cup water in a small saucepan. Warm over low heat without boiling. Stir in fresh blueberries and cook gently for 3 minutes until berries soften. Remove from heat and cool slightly.
  6. When the cake is done, immediately poke holes all over the surface about 1 inch apart using a skewer or wooden spoon handle.
  7. Slowly pour the blueberry lemonade syrup over the cake, using a spoon to distribute evenly and let it seep into the holes.
  8. Allow the cake to cool completely in the pan on a wire rack for at least 1 hour.
  9. Prepare the cream cheese frosting by beating softened cream cheese and butter until smooth and fluffy (2-3 minutes). Gradually add powdered sugar, beating well after each addition. Stir in vanilla extract and lemon juice.
  10. Frost the cooled cake evenly with the cream cheese frosting. Optionally, sprinkle fresh blueberries on top.
  11. Refrigerate the cake for at least 30 minutes before serving.

Notes

Pour the syrup while the cake is still warm to ensure proper absorption. Use room temperature cream cheese and butter for smooth frosting. Poke holes evenly about 1 inch apart but not all the way through the pan. Fresh blueberries are preferred but frozen thawed berries work well. Refrigerate cake after frosting for best flavor and texture. Variations include using mixed berries, gluten-free cake mix, or vegan substitutions.

Nutrition

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

Find it online: https://twinkletaste.com/luscious-blueberry-lemonade-poke-cake-recipe-with-easy-cream-cheese-frosting/