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Blueberry Jello Poke Cake with Lemon Glaze

Blueberry Jello Poke Cake with Lemon Glaze

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  • Author: INAYA
  • Total Time: 2 hours 55 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Blueberry Jello Poke Cake with Lemon Glaze is a soft vanilla cake infused with vibrant blueberry gelatin and finished with a bright, tangy lemon glaze. Every slice delivers that dreamy berry-and-citrus flavor combo—moist, refreshing, and perfect for spring gatherings, summer parties, or anytime you want a cheerful dessert that looks as good as it tastes.

Ingredients

Scale
  • 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)

Instructions

  1. Preheat the oven to 350°F (180°C). Grease and lightly flour a 9×13-inch baking pan.
  2. Cream the softened butter and granulated sugar until pale and fluffy, about 3–4 minutes.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Add the dry ingredients to the batter in 2–3 additions, alternating with the milk. Mix just until combined.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the cake for 15 minutes. Use the handle of a wooden spoon to poke holes evenly all over the cake (about 1 inch/2–3 cm apart).
  9. In a bowl, dissolve the blueberry gelatin in 1 cup boiling water, stirring until fully dissolved. Stir in 1/2 cup cold water.
  10. Slowly pour the gelatin mixture over the warm cake, aiming for the holes so it soaks down into the cake.
  11. Refrigerate the cake for at least 2 hours, until the gelatin sets and the cake is fully chilled.
  12. Whisk powdered sugar with lemon juice and lemon zest until smooth. If needed, add milk 1 tablespoon at a time to reach a pourable glaze.
  13. Pour and spread the lemon glaze evenly over the chilled cake.
  14. Let the glaze set for 20–30 minutes, then slice and serve (best chilled).

Notes

For the brightest flavor, use fresh lemon juice and zest. Chill the cake completely before glazing for clean slices. Store the cake covered in the refrigerator for up to 4 days. You can swap blueberry gelatin for raspberry or strawberry for a different berry twist. For a prettier finish, top with fresh blueberries, extra lemon zest, or a dollop of whipped cream right before serving.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: B
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 28g
  • Sodium: 210mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 75mg

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Find it online: https://www.recipesin.com/blueberry-jello-poke-cake-with-lemon-glaze/