This Lemon Blueberry Poke Cake is a homemade, moist lemon buttermilk cake filled with a lemon pudding, a layer of fresh blueberry sauce and topped with mascarpone whipped cream. The combination of tart lemon flavor and sweetened blueberries is so refreshing and tasty.
For the cake
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 2 lemons, zested
- 1 teaspoon lemon extract, or pure vanilla extract
- 1/2 cup light sour cream
- 2 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup lemon juice, (2–3 small lemons)
- 1 cup buttermilk
For the blueberry sauce
- 16 ounces blueberries, rinsed
- 3 tablespoons granulated sugar
- 1 tablespoon all-purpose flour or corn starch
- 1 tablespoon water
For the pudding filling
- 1 pkg (3.4oz) instant lemon pudding
- 1 ¾ cups milk
For the topping
- 8 ounces mascarpone cheese
- 1 ¼ cups heavy whipping cream
- ½ cup powdered sugar
- Zest of 1 lemon (optional)
- For the cake: Preheat the oven to 350°F. In a large mixing bowl, combine the sugar, vegetable oil, eggs and lemon extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
- Next, add the lemon zest and the sour cream and beat until well combined.
- Combine the dry ingredients in a separate bowl. Add half the dry ingredients followed by the lemon juice and half the buttermilk and mix just until the flour starts to incorporate.
- Finally add the remaining dry ingredients and buttermilk and beat until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Pour the batter into a 9×13-inch pan and bake at 350°F for 28-32 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.
- For the blueberry sauce: Start by rinsing the berries. In a medium-sized sauce pan, combine blueberries, sugar, flour and water; stir well. Cook over medium-high heat until mixture starts to bubble, stirring often. Turn down heat and let simmer to allow the blueberries to soften. Cook until sauce thickens; around 10-15 minutes. Stir often so the bottom does not burn. Allow to cool for 20 minutes, refrigerate if necessary.
- While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. Allow to cool for another 20 minutes.
- For the pudding filling: by combining lemon pudding with milk and whisk until the pudding is dissolved. Pour pudding over top of cake, filling the holes. Refrigerate at least 10 minutes until the pudding is firm.
- Pour blueberry sauce over top of the pudding and refrigerate until cake and toppings are cooled.
- For the frosting: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
- Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar, vanilla extract and lemon zest and continue beating on high speed until soft peaks form.
- Next, spoon the mascarpone into the bowl and continue beating at a high speed until stiff peaks form. Spread over top of cake, be sure the cake is completely cooled before spreading the whipped cream on top.
- Store in the refrigerator, covered in an airtight container
- If you don’t like mascarpone whipped cream, substitute with regular whipped cream or cream cheese whipped cream