Print

Moist Blackberry Lemon Poke Cake Recipe with Easy Luscious Glaze

blackberry lemon poke cake - featured image
Print Recipe

A vibrant and moist poke cake featuring juicy blackberry pockets and a tangy lemon glaze, perfect for summer gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk
  • Zest from 2 lemons
  • ¼ cup (60ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups (225g) fresh or frozen blackberries (if frozen, thaw and drain excess liquid)
  • ⅓ cup (67g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 ½ cups (180g) powdered sugar
  • 3 tablespoons (45ml) fresh lemon juice
  • 2 tablespoons (28g) unsalted butter, melted
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray and lightly dust with flour.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. In another bowl, beat the softened butter with eggs until light and fluffy, about 3-4 minutes.
  4. Stir in buttermilk, lemon zest, lemon juice, and vanilla extract into the butter-egg mixture.
  5. Gradually fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
  6. Pour the batter evenly into the prepared pan and smooth the top.
  7. Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  8. While the cake bakes, combine blackberries, sugar, and lemon juice in a small saucepan. Cook over medium heat until berries soften and mixture thickens, about 5-7 minutes. Cool to room temperature.
  9. Immediately after baking, poke 30-40 holes all over the cake surface using a wooden skewer or fork.
  10. Spoon the cooled blackberry filling evenly over the cake, pressing lightly to seep into the holes. Let rest for 10 minutes.
  11. In a bowl, whisk together powdered sugar, lemon juice, melted butter, and vanilla extract until smooth and pourable but thick enough to coat a spoon.
  12. Drizzle the glaze evenly over the blackberry-soaked cake, spreading gently if needed.
  13. Let the cake cool completely on a wire rack before slicing, about 1 hour.

Notes

Do not overmix the batter to avoid a dense cake. Use room temperature ingredients for better texture. Poke holes while the cake is warm for better filling absorption. Cook blackberries slightly to prevent sogginess. Adjust glaze consistency by varying powdered sugar or lemon juice. Let cake cool fully before slicing for best texture.

Nutrition

Keywords: blackberry poke cake, lemon cake, poke cake, summer dessert, easy cake recipe, luscious glaze, moist cake, berry dessert

Find it online: https://tinastirs.com/moist-blackberry-lemon-poke-cake-recipe-with-easy-luscious-glaze/