This lemon-blueberry poke cake is tender and light.

Holes are poked into the cake after baking to let the tangy-sweet glaze seep in.

Coat a 9-by-5-inch loaf pan with cooking spray.

Ingredients for the lemon-blueberry poke cake recipe

Jacob Fox

Add eggs and beat until completely combined.

Add the flour mixture and blueberries to the wet mixture and fold with a wooden spoon until just combined.

Transfer to the prepared pan.

One mixing bowl with eggs getting whipped up, one bowl with a flour mixture, and one bowl with an egg in it

Jacob Fox

Bake until golden and a wooden pick inserted in the center comes out clean, about 1 hour.

Invert onto a cooling rack, then return to the loaf pan.

Whisk lemon juice with the remaining 1/2 cup sugar in a small bowl until smooth.

Ingredients for the lemon-blueberry poke cake recipe all put in one bowl

Jacob Fox

Using a metal or wooden skewer, poke 1 1/2-inch-deep holes all over the cake.

Cool completely before slicing.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

Batter for the lemon-blueberry poke cake recipe, poured into a loaf pan

Jacob Fox

(-) Information is not currently available for this nutrient.

Lemon-blueberry poke cake, half of it sliced up

Jacob Fox