Lemon blueberry poke cake
Delight your senses with a heavenly Lemon Blueberry Poke Cake! This easy-to-make dessert combines buttery richness and zesty lemon with bursts of juicy blueberries, coconut meat, and a luscious powdered sugar glaze. Perfect for any occasion!
Cook time 50 min
Prep time 40 min
Ingredients:
1/2 cup butter2 tbsp sugar
2 eggs
1 cup sour cream
1 cup self-raising flour
1/2 cup dried coconut meat
2 tbsp lemon zest
1 tbsp lemon juice
1 cup blueberries
1 tsp corn flour
1 cup powdered sugar
This Lemon Blueberry Poke Cake is a delightful, zesty dessert that combines the tangy flavors of lemon with the sweetness of blueberries. The easy-to-make cake is perfect for any occasion, whether it's a family gathering, a brunch, or a simple dessert after dinner. Featuring a mix of self-raising flour, sour cream, and a touch of dried coconut meat, this cake is moist, flavorful, and sure to be a crowd-pleaser.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch (23x33 cm) baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened butter and the granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition.
- Add the sour cream and mix until fully incorporated.
- In a separate bowl, whisk together the self-raising flour and dried coconut meat.
- Gradually add the dry mixture to the wet mixture, mixing until just combined. Do not overmix.
- Fold in the lemon zest and lemon juice until evenly distributed.
- In a small bowl, toss the blueberries with the corn flour until well coated (this helps the blueberries stay evenly distributed in the batter).
- Gently fold the floured blueberries into the batter.
- Pour the batter into the prepared baking pan and spread it out evenly.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
- Using the handle of a wooden spoon or a similar utensil, poke holes all over the cake, spacing them about 1 inch apart.
- In a small bowl, mix the powdered sugar with a little water or lemon juice (if you want a more intense lemon flavor) until smooth and pourable. The consistency should be thin enough to seep into the poked holes but thick enough to stick to the cake.
- Pour the glaze over the cake, making sure it seeps into the holes.
- Allow the cake to cool completely and the glaze to set. This will take about 20-30 minutes.
- Once fully cooled and set, slice the cake into squares and serve. Enjoy your delightful Lemon Blueberry Poke Cake!
Tips:
- Use fresh lemon zest and juice to enhance the citrus flavor in your cake.
- To prevent blueberries from sinking to the bottom, lightly coat them with corn flour before folding them into the batter.
- Ensure that your butter is at room temperature for easier creaming with the sugar.
- Let the cake cool completely before poking holes and pouring the lemon-sugar mixture to avoid a soggy texture.
- For extra lemony goodness, you can add lemon glaze or icing as a final touch.
Your Lemon Blueberry Poke Cake is now ready to be served! The vibrant lemon and blueberry combination, along with the moist and fluffy texture, make it a perfect dessert for any occasion. Enjoy a slice with a cup of tea or coffee, or simply indulge in this refreshing treat on its own. Happy baking!
Nutrition per serving
12 ServingsCalories 260kcal
Protein 3.39g
Carbohydrates 33g
Fiber 1.31g
Sugar 20g
Fat 14g
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