Do blueberry and lemon go well together?

Yes, they’re a classic flavor combination! The zesty brightness of lemon beautifully lifts the natural sweetness of blueberries, creating a lively, well-balanced contrast. In a poke cake, this pairing truly comes to life, allowing both flavors to shine in every bite.

What’s the best way to poke holes in a cake?

Try using the end of a wooden spoon, a sturdy skewer, or even a chopstick. Poke holes while the cake is still warm, spacing them about 1 inch apart. The goal is to create enough space for the blueberry compote to soak in without breaking the structure of the cake.

How far in advance can I make a poke cake?

You can bake, poke, and fill your poke cake up to two days ahead. Store it in the refrigerator and add your topping just before serving. This resting time allows the flavors to develop and the cake to absorb the filling fully.

Can I add blueberries to a lemon cake mix?

Absolutely. Fold ¾ cup of fresh or frozen blueberries into the batter before baking. To prevent sinking, coat them lightly in gluten-free flour first. It’s a quick way to add real fruit flavor and a homemade touch to boxed mixes.

Lemon Blueberry Poke Cake – That Everyone Will Love (Gluten-Free)

Name: Lemon Blueberry Poke Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: **Lemon Cake Base**; 1 cup gluten-free all-purpose flour (with xanthan gum); ½ cup almond flour; 1½ tsp baking powder; ¼ tsp salt; ½ cup unsalted butter, room temp; ¾ cup granulated sugar; 2 large eggs; Zest of 2 lemons; 2 tbsp lemon juice; ½ tsp vanilla extract; ½ cup milk (or dairy-free alternative); ; **Blueberry Compote**; 1½ cups fresh or frozen blueberries; ¼ cup sugar; 2 tbsp lemon juice; 1 tbsp cornstarch + 1 tbsp water; ; **Topping**; 1½ cups whipped cream or whipped topping; Optional: fresh blueberries, lemon zest, mint leaves

Description

This gluten-free lemon blueberry poke cake is a bright, flavorful dessert soaked with homemade blueberry compote and topped with whipped cream. Perfect for summer parties or make-ahead holiday baking.

Ingredients

Scale

**Lemon Cake Base**

1 cup gluten-free all-purpose flour (with xanthan gum)

½ cup almond flour

1½ tsp baking powder

¼ tsp salt

½ cup unsalted butter, room temp

¾ cup granulated sugar

2 large eggs

Zest of 2 lemons

2 tbsp lemon juice

½ tsp vanilla extract

½ cup milk (or dairy-free alternative)

**Blueberry Compote**

1½ cups fresh or frozen blueberries

¼ cup sugar

2 tbsp lemon juice

1 tbsp cornstarch + 1 tbsp water

**Topping**

1½ cups whipped cream or whipped topping

Optional: fresh blueberries, lemon zest, mint leaves

Instructions

1. Preheat oven to 350°F. Grease a 9×9-inch baking pan.

2. Cream butter and sugar until light and fluffy. Add eggs, lemon zest, juice, and vanilla.

3. Mix in dry ingredients and milk alternately until smooth.

4. Pour into pan and bake for 30–35 minutes, or until a toothpick comes out clean.

5. While baking, simmer blueberries, lemon juice, and sugar until bubbly. Stir in slurry and thicken.

6. Remove cake from oven and poke holes using the handle of a spoon.

7. Pour warm compote evenly over the cake and let it cool.

8. Top with whipped cream and garnish. Chill 2 hours before serving.

Notes

You can make the cake base up to 2 days in advance and store it in the fridge before topping.

For a richer topping, blend 4 oz cream cheese into your whipped cream.

To prevent blueberries from sinking in batter, toss them in flour first.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Gluten-Free Cakes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 290
Sugar: 20g
Sodium: 125mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg

Keywords: lemon blueberry poke cake, gluten-free poke cake, blueberry lemon cake