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Easy Dessert That Is Perfect For Both Summer And Fall Seasons – Lemon Blueberry Poke Cake Recipe

This Lemon Blueberry Poke Cake recipe is made with a moist and soft sponge, the most amazing blueberry sauce and creamy ricotta frosting with a hint of lemon! An easy dessert recipe that is perfect for both spring and summer seasons.

The blueberry sauce is made with fresh blueberries. But when blueberries are not in season, I use my frozen blueberries which I froze when they were in season.

Blueberries are one of my favorite fruits and when paired up with anything lemon, it’s heaven. Lemon and blueberries, what a delicious combination.

If you are looking for a bright and cheery blueberry cake that is delish and filled with citrus flavors, then look no further, you must try this lemon blueberry poke cake. It is incredibly easy to make and can be made with everything from scratch, I guarantee you it will be a hít at your next family gathering.

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Servings: 9


For the cake:

3 egg yolks

3 egg yolks whítes

½ cup granulated sugar

1 cup All-purpose flour

1½ tsp baking powder

¼ cup sunflower oil

¼ cup water

For the blueberry sauce:

2 cups fresh or frozen blueberries

¾ cup granulated sugar

½ lemon, juice only

¼ cup water

For the ricotta layer:

8 ounce ricotta

8 ounce mascarpone

½ lemon, juice only

½ cup powdered sugar


1 cup fresh blueberries

Lemon zest


For the cake:

Preheat the oven to 375°F. Line a rectangular baking dish with parchment paper and lightly coat with nonstick spray.

In a bowl, beat the egg whítes until soft peaks form and set aside.

Beat together the egg yolks with sugar in another bowl until pale and creamy. Add the flour, baking powder to the egg yolks mixture and mix well. Then mix in oil and water with the electric mixer until smooth.

Fold in the egg whítes until well combined.

Spread the batter evenly into the prepared baking dish. Bake for 15 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few cooked crumbs attached.

Remove the cake from the oven and let it cool slightly for 20-30 minutes.

Then using the back of a wooden spoon, poke holes all over cooled cake.

For the blueberry sauce:

In a small saucepan over medium heat, combine the blueberries, sugar, water and lemon juice. Bring to a simmer and cook until thick and jammy, 5 to 7 minutes.

Remove from heat and pour into a medium bowl.

For the ricotta layer:

In a bowl, mix together ricotta, mascarpone, freshly squeezed lemon juice and sugar with an electric mixer until well combined.

Assembling the cake:

Drizzle the blueberry lemon sauce on top of the cake sponge. Spread the sauce into an even layer over the cake ensuring some of the sauce and blueberries get down into the holes.

Spread the ricotta on top of the cake into an even layer. Place the cake in the refrigerator for at least 1 hour before serving.

Cut into slices and serve with a generous amount of blueberries and/or grated lemon zest.

Store covered in the refrigerator.


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