Lemon Blueberry Poke Cake

I have seen many of these ‘Poke’ cake recipes but most of them use condensed milk to fill the poked holes in. I have a feeling this will be too sweet but one day I still want to try it.

The poke cake was fun to make as I liked creating the holes in the cake and then add the blueberries. I just loveeeeee the purple against the white cake it’s so vibrant and I really like the contrast.

This recipe was different as it used a blueberry compote and it was less sweet. I was looking forward to eating this cake as I love the combination of blueberries and lemon together, it works so well. Also it really reminds me of the summer with fresh and fruity flavours. 

 

Lemon Blueberry Poke Cake
Juicy blueberry and lemon poke cake
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Cook Time
25 min
Cook Time
25 min
Victoria Sponge
  1. 225 g - softened butter
  2. 225 g - caster sugar
  3. 4 - large eggs
  4. 225 g - self-raising flour
  5. 2 tsp - baking powder
  6. 1/4tsp - salt
  7. 2 - zest lemons
Blueberry compote
  1. 500g - frozen or fresh blueberries
  2. 1 - Zest and juice of one lemon
  3. 1/4 - cup water
  4. 2 tbsp - sugar
  5. 2 tbsp - cornflour
Cream cheese frosting
  1. 8 ounces - full-fat cream cheese, VERY soft
  2. 4 ounces - unsalted butter, VERY soft
  3. 1/2 tbsp - vanilla pure extract
  4. 3 cups - icing sugar, sifted, more only if needed
  5. 1 - zest of lemon (optional)
Instructions
  1. 1. Preheat the oven to 175°C. Grease and line a large tray bake 12 x 9".
  2. 2. In a stand mixer beat the butter and sugar until pale and fluffy. Add the eggs one at a time and beat until it's mixed in, repeat with all the eggs. Finally add the flour, salt and baking powder into and beat until combined, don't over mix.
  3. 3. Divide the mixture evenly between the tins and level out.
  4. 4. Bake for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool.
For the compote
  1. 1. While the cake is in the oven make the compote. Mix all the ingredients in a sauce pan, bring to boil and simmer for 5-8 minutes until thickens but thin enough to pour. If desired, mash the berries a bit using a potato masher.
For the cream cheese frosting
  1. 1. In the stand mixer beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Add the optional lemon zest. Once all of the sugar has been added beat on high-speed for 1-2 minutes. Leave to side.
Decoration
  1. 1. Once the cake is ready, let it cool for 10 minutes. Then using a end of a wooden spoon, poke holes in the cake but don't poke the holes all the way down.
  2. 2. Pour the sauce all over the cake and spread it across the whole cake leave to cool.
  3. 3. Once the cake it totally cold, add the frosting all over the layer of the cake spreading the evenly.
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