Lemon-Blueberry Poke Cake
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.
If you prefer to use fresh blueberries, they’re an equal swap for the frozen in this recipe.
Photo: Ali Redmond
The blueberries burst in your mouth and the glaze gives an extra boost of sweet-tart lemon flavor.
Serve these easy cupcakes at a grown-up birthday party, bridal shower or brunch.
If you like an extra blast of lemon flavor, use lemon extract rather than vanilla.
Jacob Fox
These muffins are best with fresh blueberries, but you’re free to substitute with frozen.
Don’t thaw them before you stir them into the batter.
Plus, they’re packed with everyone’s favorite antioxidant superfood: blueberries.
Caitlin Bensel
Serve with brunch or alongside a cup of coffee in the afternoon.
Lemon-Blueberry Yogurt Toast
Here’s the latest and greatest addition to your morning breakfast ritual.
(Thank you, TikTok!)
Whole lemons with a thinner skin add lemony flavor without bitterness from too much pith and peel.
Photographer / Brie Passano Styling / Annie Probst / Holly Raibikis
Photographer / Frederick Hardy II, Food Stylist / Marianne Williams, Prop Stylist / Christina Daley
Photographer / Jen Causey, Prop Stylist / Kay Clarke, Food Stylist / Chelsea Zimmer
Ali Redmond
