Blueberry Jello Poke Cake with Lemon Glaze – Berry and Citrus Flavor Combo That Feels Like Sunshine

Name: Blueberry Jello Poke Cake with Lemon Glaze
Prep time: 20 min
Cook time: 35 min
Total time: 2 h 55 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 cup unsalted butter, softened; 4 large eggs; 1 cup whole milk; 2 teaspoons vanilla extract; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 package (3 oz) blueberry gelatin; 1 cup boiling water; 1/2 cup cold water; 1 1/2 cups powdered sugar; 3 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 1–2 tablespoons milk (as needed to thin)

INAYA 6 hours ago

0 0 6 minutes read

Jump to Recipe·Print Recipe

There is something magical about the combination of berries and citrus. Every time I make this Blueberry Jello Poke Cake with Lemon Glaze, I feel like I bring a little sunshine into my kitchen.

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.
I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home.
Cooking is about more than just food it’s about sharing stories and making memories.

Even though my grandmother mostly baked honey cakes and syrup-soaked desserts, she taught me one important thing: never be afraid to play with flavors. When I first made this Blueberry Jello Poke Cake with Lemon Glaze, I wanted something easy but exciting. I wanted that juicy blueberry flavor to soak into a soft cake, and I wanted a bright lemon glaze to wake everything up.

This Blueberry Jello Poke Cake with Lemon Glaze quickly became one of my favorite desserts for gatherings. The berry and citrus flavor combo feels light, refreshing, and cheerful. When I slice into it and see the purple blueberry lines inside the golden cake, I always smile. And when I pour that glossy lemon glaze over the top, I know everyone will ask for seconds.

Why I Love Making This Recipe

I love this cake because it looks impressive, but it feels simple. I don’t need complicated techniques. I don’t need fancy equipment. I just need a soft vanilla cake, blueberry gelatin, and a bright lemon glaze.

The blueberry flavor sinks deep into every bite. The lemon glaze balances the sweetness with a gentle tang. Together, they create the most beautiful berry and citrus flavor combo. I serve this cake in spring when the weather starts warming up, but I also make it in winter when I need something that reminds me of sunshine.

I also love how this Blueberry Jello Poke Cake with Lemon Glaze brings women together. When my friends come over for coffee, I place this cake in the center of the table. We talk, we laugh, and we share stories. Food creates that space. A simple cake becomes part of our memories.

And I adore how forgiving this recipe feels. Even if the top cracks a little, the glaze covers it. Even if I poke uneven holes, the blueberry still finds its way inside. This cake does not judge. It simply tastes delicious.

Ingredients & Little Kitchen Secrets

Here is everything I use to make my Blueberry Jello Poke Cake with Lemon Glaze.

For the Cake:

2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup whole milk
2 teaspoons vanilla extract
2 ½ teaspoons baking powder
½ teaspoon salt

For the Blueberry Layer:

1 package (3 oz) blueberry gelatin
1 cup boiling water
½ cup cold water

For the Lemon Glaze:

1 ½ cups powdered sugar
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
1–2 tablespoons milk (if needed for thinning)

Little Kitchen Secrets:

I always use room-temperature eggs and butter. They blend better and create a softer cake.
I sift my powdered sugar for the glaze to avoid lumps.
I use fresh lemon juice, never bottled. Fresh lemon gives life to this cake.
When I poke the cake, I use the handle of a wooden spoon. It creates perfect little tunnels for the blueberry gelatin to soak inside.

How I Make It, Step by Step

I preheat my oven to 180°C (350°F). I grease and lightly flour a 9×13-inch baking pan.
I cream the softened butter and sugar together in a large bowl until the mixture looks light and fluffy. I beat it for about 3–4 minutes.
I add the eggs one at a time, mixing well after each one. Then I stir in the vanilla extract.
In a separate bowl, I whisk together the flour, baking powder, and salt.
I add the dry ingredients to the butter mixture in batches, alternating with the milk. I begin and end with the flour mixture. I mix just until combined.
I pour the batter into the prepared pan and smooth the top.
I bake the cake for about 30–35 minutes. I check the center with a toothpick. If it comes out clean, I remove the cake from the oven.
I let the cake cool for about 15 minutes. Then I take the handle of a wooden spoon and gently poke holes all over the cake, spacing them about 2–3 centimeters apart.
I dissolve the blueberry gelatin in 1 cup of boiling water. I stir until it completely dissolves. Then I add ½ cup cold water and mix again.
I slowly pour the blueberry mixture over the cake, making sure it seeps into the holes. I do not rush this step. I want the blueberry flavor to sink deep inside.
I refrigerate the cake for at least 2 hours to allow the gelatin to set fully.
For the glaze, I whisk together powdered sugar, fresh lemon juice, and lemon zest. If the glaze feels too thick, I add a little milk, one tablespoon at a time.
Once the cake chills and the blueberry layer sets, I pour the lemon glaze evenly over the top. I spread it gently with a spatula.
I let the glaze set for about 20–30 minutes before slicing.

When I cut into the cake, I see beautiful streaks of blueberry running through each slice. That moment always feels satisfying.

How I Serve It at Home

I usually serve this Blueberry Jello Poke Cake with Lemon Glaze slightly chilled. The cool texture feels refreshing, especially on warm days.

Sometimes I add a few fresh blueberries and thin lemon slices on top for decoration. When I want to make it extra special, I serve each slice with a small spoonful of whipped cream on the side.

For family dinners, I cut generous squares and place them on simple white plates. I love how the purple blueberry color contrasts with the soft yellow glaze. It looks elegant without trying too hard.

When I host women’s gatherings, I serve this cake with coffee or iced tea. The berry and citrus flavor combo pairs beautifully with both.

Storage, Reheating & Make-Ahead Tips

I store this cake covered in the refrigerator for up to 4 days. The gelatin layer keeps it moist, so it never feels dry.

I do not reheat this cake because I enjoy it chilled. However, I sometimes let a slice sit at room temperature for 15 minutes before serving if I want it slightly softer.

I often make this cake a day ahead. In fact, it tastes even better the next day because the blueberry flavor has more time to settle into the cake.

If I want to prepare parts in advance, I bake the cake and poke it the night before. I add the gelatin and glaze the next morning.

100-Word Short Version

I bake a soft vanilla cake and poke holes all over it while it’s still warm. I dissolve blueberry gelatin in hot water, mix in cold water, and slowly pour it over the cake so it seeps inside. I chill the cake until the blueberry layer sets. Then I whisk powdered sugar, fresh lemon juice, and lemon zest to create a bright glaze. I pour the glaze over the chilled cake and let it set before slicing. The result is a moist, vibrant dessert bursting with berry and citrus flavor.

Recipe Card

⏱️ Time
Prep Time: 20 minutes
Cook Time: 35 minutes
Chill Time: 2 hours
Total Time: About 3 hours

🛒 Ingredients
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter
4 large eggs
1 cup whole milk
2 teaspoons vanilla extract
2 ½ teaspoons baking powder
½ teaspoon salt
1 package (3 oz) blueberry gelatin
1 cup boiling water
½ cup cold water
1 ½ cups powdered sugar
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
1–2 tablespoons milk

👩‍🍳 Instructions

Preheat oven to 180°C (350°F) and prepare baking pan.
Cream butter and sugar until fluffy.
Add eggs one at a time and mix in vanilla.
Combine dry ingredients separately.
Alternate adding dry ingredients and milk to batter.
Bake 30–35 minutes.
Poke holes in warm cake.
Dissolve gelatin in boiling water, add cold water.
Pour gelatin over cake.
Chill 2 hours.
Mix glaze ingredients.
Spread glaze over chilled cake.
Slice and serve.

📝 Notes
Use fresh lemon juice for best flavor. Chill completely before glazing. Store covered in refrigerator up to 4 days.

🍽️ Nutrition
Approx. 320 calories per slice
Moderate sugar content
Contains dairy and gluten
Bright citrus adds fresh flavor without heavy frosting

Conclusion

Every time I make this Blueberry Jello Poke Cake with Lemon Glaze, I feel like I bring brightness into my home. The berry and citrus flavor combo tastes cheerful, light, and comforting all at once. I love how simple ingredients create something so beautiful.

When I share this cake with my family and friends, I do not just serve dessert. I serve a moment of joy. I serve something made with my hands and my heart.

And that, to me, makes all the difference.