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Lemon Blueberry Poke Cake

This lemon blueberry poke cake has the perfect for spring! It is made with white cake, blueberry puree, and topped with frosting that offers just the right amount of lemon!

This cake is easy to prepare and combines cake mix with fresh ingredients, making it a great dessert for any occasion without spending hours in the kitchen. You can definitely use your own homemade cake recipe, but I opted for a store bought cake mix for a quick dessert.

Lemon Blueberry Poke Cake

You’ll basically prepare the cake mix, add some lemon zest and let the cake bake in the oven. Then, you’ll make the blueberry puree while the cake bakes.

Prepared white cake mix

The blueberry puree is super simple to prepare in a food processor. If you don’t have one, combining all of the ingredients in a blender will absolutely do the trick.

Blueberries and sugar in a blender
Preparing the blueberry puree

Once the cake is done baking, you’ll poke holes all over the cake and pour the puree to cover the cake. You’ll let the cake chill in the fridge so it can soak up the puree.

Finally, you’ll whip up the frosting while the cake chills, and voila!

Preparing lemon frosting

Lemon Blueberry Poke Cake

Prep: 45 minutes
Cook: 25 minutes
Yield: 12-15 servings


Lemon Blueberry Cake

  • 1 box white cake mix
  • additional ingredients to prepare cake per cake mix instructions
  • 4 teaspoon lemon zest (from 3 lemons)

Blueberry Puree

  • 1 pint blueberries (optional, reserve some for garnishing)
  • 2 teaspoons sugar
  • 2 tablespoons water
  • 1/2 cup sweetened condensed milk
  • 1/2 cup fresh squeezed lemon juice

Lemon Frosting

  • 1 1/4 cup salted butter, room temperature
  • 5 cups powdered sugar
  • 3 tablespoons fresh lemon juice
  • 1 1/2 teaspoons vanilla extract
  • Lemon slices for garnishing
  • Lemon zest for garnishing


  1. Preheat oven to 350 degrees. Spray a 9×13 inch cake pan with baking spray.
  2. Add the cake mix and lemon zest to a large mixing bowl. Prepare the cake mix and bake as instructed.
  3. While the cake is baking, blend the blueberries, water, and sugar until smooth.
  4. Combine the lemon juice and sweetened condensed milk.
  5. When the cake is done baking, poke holes all over the cake with the end of a wooden spoon or straw.
  6. Pour the blueberry puree over the cake. Spread the mixture so that it evenly covers the cake to allow the puree to soak into the holes.
  7. Chill the cake in the refrigerator.
  8. In a large mixing bowl, whip the butter until it is smooth.
  9. Mix the powdered sugar with the butter until smooth, adding a small batch of powdered sugar at a time.
  10. Add the lemon juice and vanilla extract and mix the frosting until smooth.
  11. Spread the frosting over the cooled cake and top with blueberry, lemon slices, and lemon zest for garnishing.
  12. Keep the cake refrigerated until ready to serve.

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This post may contain affiliate links, meaning when you click the links and make a purchase, I receive a small commission.


Published by My Alarcon

My name is My (pronounced “me”) and I am the writer of House of Alarcon. I am a working soccer mom and wife, living in a suburb near Dallas, TX with my wonderful husband of 12 years, our two beautiful children, who are 14 and 10 years of age, and our four fur babies. My daily routine involves working a corporate job where I specialize in the IT industry and project management, taxiing my kids to soccer, and serving the community, all the while being a significant lifeline to my family. Some of my hobbies include home decorating, DIYing, baking, designing shirts, sewing, photography, and crafting.

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