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.
- 225 g - softened butter
- 225 g - caster sugar
- 4 - large eggs
- 225 g - self-raising flour
- 2 tsp - baking powder
- 1/4tsp - salt
- 2 - zest lemons
- 500g - frozen or fresh blueberries
- 1 - Zest and juice of one lemon
- 1/4 - cup water
- 2 tbsp - sugar
- 2 tbsp - cornflour
- 8 ounces - full-fat cream cheese, VERY soft
- 4 ounces - unsalted butter, VERY soft
- 1/2 tbsp - vanilla pure extract
- 3 cups - icing sugar, sifted, more only if needed
- 1 - zest of lemon (optional)
- 1. Preheat the oven to 175°C. Grease and line a large tray bake 12 x 9".
- 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. Divide the mixture evenly between the tins and level out.
- 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.
- 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.
- 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.
- 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. Pour the sauce all over the cake and spread it across the whole cake leave to cool.
- 3. Once the cake it totally cold, add the frosting all over the layer of the cake spreading the evenly.