Blueberry Zucchini Poke Cake

This lemon blueberry zucchini poke cake is one of my favorite ways to use fresh zucchinis when they are in season. Trust me, they make all the difference, keeping the cake moist and tender. This unique poke cake is rich, with a fresh citrus flavor, and bursting with juicy blueberries in every bite. This is my kind of dessert: no fancy steps or equipment, sweet, fresh, and totally satisfying.

I really enjoy how effortless it is to prepare poke cakes. There is no layering involved or sweating over a complicated technique. Just mix, bake, poke, and top it with a sweet glaze and frosting. Since poke cake recipes are so easy to make, they are my go-to dessert when I want to make something impressive, delicious, and no-fuss. I always make my strawberry poke cake for summer gatherings, and for Easter, this carrot poke cake is always part of the dessert table.

This blueberry poke cake is a great way to use all those extra zucchini. The blueberries add the perfect pop of color and tanginess to balance the sweetness of the chocolate sauce. The poked holes let the sweet glaze soak into every bite, making it tender and flavorful. Since this cake needs to be refrigerated, it’s the ideal make-ahead recipe for church brunches, potlucks, and family gatherings.

Why you will love this recipe 

• It is fast and easy to make. Baking this cake only takes about 45 minutes, and no special tools or skills are needed.
• Big enough to serve a crowd: I can serve 16 people with just one recipe. If I double it, I can serve more than 30!
• Moist on the inside: The white chocolate filling soaked into the cake makes every bite full of moist flavor.
• Topped with creamy frosting: My homemade lemon cream cheese frosting adds a rich, luxurious flavor.

What you will need

• The main ingredients: The grated zucchini adds moisture, tenderness, and a fluffy texture to the cake. I use fresh organic blueberries for the best flavor and to add a burst of color and tanginess to the cake.
• Basic cake batter: I use basic kitchen ingredients, including all-purpose flour, vanilla, white granulated sugar, baking powder, eggs, olive oil, and salt for the cake batter. 
• Add lemon: I add lemon zest and fresh lemon juice to the cake to bring out the blueberries’ natural sweetness. 
• For the filling: I blend sweetened condensed milk with Ghirardelli white chocolate to pour into the holes in the cake.  
• For the frosting: This is basic cream cheese frosting with cream cheese, unsalted butter, vanilla, powdered sugar, lemon zest, lemon juice, and salt. 

How to make 

Preheat: First, I preheat the oven to 350 degrees F, place the oven rack in the middle position, and spray a 9×13-inch cake pan with baking spray. 

Mix the batter: After grating the zucchini and squeezing out all the water, I measure two cups and set them aside. The eggs go in a large bowl, and I beat them slightly before adding the olive oil, vanilla, and sugar. The grated zucchini, lemon zest, and lemon juice get mixed in next. Then, I fold in the flour, baking powder, and salt until combined. Then, I gently fold in the blueberries. 

Bake the cake: The batter is poured into the pan and baked for 30 to 40 minutes until a toothpick comes out clean. I baked mine for exactly 40 minutes.

Poke: Then, I take it out and let it cool for 20 minutes before poking holes all over it with the end of a wooden spoon, a large straw, or even the end of a spatula.

Make the sauce: Next, I mix the white chocolate chips and sweetened condensed milk in a microwave-safe bowl and heat it for one minute before stirring and heating it for another 30 seconds.

Pour the sauce: I pour it on the cake, spread it out, and into the holes with a spatula before letting it cool. 

Whip the frosting: After it cools, I use a stand mixer with a whisk attachment to cream the butter and cream cheese on medium speed, stopping to scrape the sides and bottom of the bowl. Then, I add the lemon juice, zest, vanilla, and salt while mixing on medium-low. Gradually, the powdered sugar is added as I increase the speed a little at a time to medium-high, scraping the sides and bottom once. 

Frost, chill, and serve: I frost the cake and garnish it with blueberries before chilling it for eight hours. 

Expert tip

When to poke holes in a poke cake

The holes should be poked into the cake while it is still warm because the cooler it gets, the more crumbly it is. However, I think it is best to wait about 20 minutes for the cake to set first. If the holes are poked when the cake is too hot, they may close back up because the batter is still not set. If the holes are poked when the cake is cold, it may end up cracked, and the liquid will not stay where you want it. Instead, it will spread all over the cake and make a big mess.

One of the most important things is to know how to poke the holes. They have to be spaced about one inch apart. Any further and they will not have enough filling. Any closer, and it may be too moist. The holes should be about the size of a large straw. Also, do not poke all the way through to the bottom, just a little past the halfway point. 

More tips to consider

• Do not use frozen blueberries for this recipe. They have too much water. 
• Be sure to drain as much water as possible from the zucchini. I put my grated zucchini between two kitchen towels and squeeze them. 
• Also, measure them after they are squeezed dry. For this recipe, I used one and a half medium zucchini.
• To shorten prep time, mix white or yellow cake and add the zucchini, lemon (zest and juice), olive oil, vanilla, eggs, and blueberries.  
• If the frosting is too thick, add one or two teaspoons of milk. If it is too thin, add more powdered sugar.
• Poke holes one inch apart, and do not poke them when it is still too hot, so the cake does not get soggy. 
• If the cake is overcooked, there is too much flour, or the batter is overmixed, it will end up being tough and dry. 

Recipe variations and add-ins:

• Other filling: Instead of white chocolate, use milk or dark chocolate for a different flavor.  
• Pudding filling: Pudding is one of the most popular choices for filling the holes. There are many flavors, from vanilla and chocolate to lemon and blueberry. 
• Different fruits: Try using raspberries, blackberries, or strawberries instead of blueberries. 
• Add nuts: Make this cake crunchy by adding some chopped nuts. 
• No frosting: Use my homemade whipped cream instead of this cream cheese frosting for a lighter cake topping. To add lemon flavor, just add a few drops of lemon juice or lemon zest.
• Blueberry topping: I also use my blueberry sauce to top this cake. It is easy to make and tastes delicious. 

Serving suggestions:

This is one of my favorite desserts to serve after my signature dish of blueberry pork chops. This entrée has gotten me way too many compliments! I also like to serve it along with my lemon zucchini pasta, which tastes incredible with my tangy homemade lemon parmesan sauce. These dishes pair well with a good German Riesling or burgundy Chardonnay, or try my refreshing lemonade vodka club soda or blueberry margarita.

When making it for church potlucks, I also whip a batch of purple blueberry fudge. It’s so pretty and delicious. If I make it for a dinner party with friends, I like to include this incredibly easy-to-make baked brie with roasted berries as an appetizer.

How to store leftovers:

• Refrigerate: Refrigerate for up to four days in an airtight container.   
• Freezing: You can freeze it without frosting by wrapping it in plastic and then putting it in a freezer-safe container for up to three months. I like to put mine in separate freezer bags to have them as needed.   
• Defrost: Thaw overnight in the refrigerator for the best flavor.

Frequently Asked Questions

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