Lemon and Blueberry Poke Cake Recipe

Lemon and blueberry poke cake

  • serves 8
  • Easy

This lemon and blueberry poke cake is sure to be a hit with the whole family. It's easy to make but tastes and looks delicious


Try our lemon and blueberry cake then check out more of our lemon drizzle cake, lemon layer cakevegan lemon drizzle cake and lemon loaf cake.




  • unsalted butter 225g, softened
  • golden caster sugar 225g
  • lemons 2, zested and juiced
  • eggs 4 medium
  • self-raising flour 200g, sifted
  • baking powder 1 tsp


  • ground almonds 50g
  • blueberries 200g
  • lemon juice 1 tbsp
  • icing sugar 2 tbsp
  • cornflour 2 tsp


  • icing sugar 2 tbsp
  • unsalted butter 40g, softened
  • full-fat soft cheese 250g, cold
  • vanilla extract 1 tsp


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Butter and line an 18cm square cake tin. For the sponge, beat the butter and sugar with an electric whisk until pale and creamy. Add the lemon zest and mix again. Beat in the eggs one at a time. Add a tbsp of flour to the batter if the mix starts to curdle. Add the remaining flour and baking powder and beat again until smooth. Fold in the ground almonds and lemon juice.

  • Step 2

    Spoon into the cake tin, level the surface and bake for 1 hour – 1 hour 10 minutes, until risen and golden. A skewer inserted into the centre should come out clean.

  • Step 3

    Cool in the tin for 10 minutes, remove and cool on a wire rack for 20 minutes, until just warm. To make the compote, tip the blueberries, lemon juice, sugar and cornflour into a pan and simmer until the berries start to burst and release their liquid (add a splash of water if needed). Leave to cool.

  • Step 4

    Put the cake on a serving plate. Using the handle of a wooden spoon, poke holes all over the cake about half way through the sponge, 3cm apart. Spoon the compote over the cake, letting the blueberries fall into the holes. Let the cake cool. The berry juices will soak into the cake.

  • Step 5

    To make the frosting, beat the icing sugar and butter with an electric whisk until pale and fluffy. Add the cream cheese and vanilla extract and whisk again for about 5 minutes.

  • Step 6

    Spread the frosting over the cake and cut into squares.

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Nutritional Information

  • Kcals 648
  • Fat 41g
  • Saturates 23.3g
  • Carbs 59.5g
  • Sugars 39.4g
  • Fibre 1.4g
  • Protein 9.3g
  • Salt 0.7g