Last Updated on April 27, 2026 by Kimberly Stroh

Lemon and blueberry belong together in my book! If you’re craving a bright, citrusy dessert that tastes like sunshine, this Lemon Blueberry Poke Cake delivers. Bursting with fresh lemon flavor and juicy blueberries, this soft, buttery cake is soaked in a sweet-tart lemon syrup that keeps every slice incredibly moist. It’s a crowd-pleasing dessert that works for so many occasions. I hope you love it as much as our family does!

Why You’ll Love This Lemon Blueberry Poke Cake

This Lemon Blueberry Poke Cake is the kind of dessert that checks every box. It’s incredibly moist thanks to the sweet-tart lemon syrup that soaks into every bite, giving it that signature poke cake texture you can’t get from a traditional cake. The bright lemon flavor pairs perfectly with bursts of fresh, juicy blueberries, creating a balance that’s both refreshing and indulgent without feeling too heavy.

You’ll also love how simple it is to make. There’s no complicated frosting. I chose to keep it light and simple with a Cool Whip topping. It’s an approachable recipe that still feels impressive enough for gatherings, holidays, or potlucks.

Lemon Blueberry Poke Cake Ingredients:

• Butter: I prefer to use salted cream butter
• Granulated Sugar
• Eggs: I use size large eggs
• Vanilla Extract
• Lemon Extract
• Lemon Zest
• Lemon Juice
• All-Purpose Flour
• Baking Powder
• Salt
• Whole Milk
• Fresh Blueberries
• Cool Whip

What Is a Poke Cake?

A poke cake is exactly what it sounds like—a baked cake that’s poked all over with small holes after it comes out of the oven. Those holes are then filled with a liquid or filling. Sometimes it’s sweetened condensed milk, fruit syrup, pudding, or gelatin. The result is a super-moist, flavor-packed cake where every bite is infused with whatever you pour over the top.

What makes poke cakes so popular is how easy they are to customize. You can switch up the flavors depending on the season or occasion. Another favorite for spring is my Cherry Poke Cake recipe, but Strawberry Poke Cake and Banana Split Poke Cake are favorites amongst my kids.

They’re also incredibly beginner-friendly. There’s no need for complicated decorating skills, and they actually taste better after sitting for a bit, making them ideal for make-ahead desserts.

How to Store and Serve

• Store the cake covered in the refrigerator for up to 3–4 days to keep it fresh and moist
• Use plastic wrap or an airtight container to prevent it from drying out
• Because of the whipped topping, always keep leftovers chilled
• For best flavor, let the cake sit at room temperature for 10–15 minutes before serving

How to Make Lemon Blueberry Poke Cake

Preheat your oven to 375 degrees Fahrenheit. Spray a 9×13-inch baking dish with nonstick spray and set aside. In a large mixing bowl, beat together the 3/4 cup butter and 1 1/2 cups granulated sugar, until fluffy 1-2 min. Add the eggs and extracts, and mix until combined.

In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest.

Add 1 tbsp. of lemon juice to the milk, and alternate adding the flour mixture and the milk to the butter mixture, mixing in between additions. Once the batter is combined, carefully fold in the blueberries.

Bake at 375 for 30-35 minutes. Meanwhile, add the remaining 1/4 cup of lemon juice and 1/4 cup of sugar to a medium saucepan. Heat until steamy, whisking until the sugar is dissolved. Remove from the heat. Once the cake has finished baking, use a toothpick to poke holes throughout the top of the cake.
Drizzle the lemon juice and sugar mixture over top.

Allow the cake to cool completely. Use 8 ounces of Cool Whip to frost the cake.

Top each piece with extra fresh lemon slices or blueberries, optional.