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!
- 15 Apr 2025
- Cook time 50 min
- Prep time 40 min
- 12 Servings
- 11 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 260kcal | 13% |
| Protein | |
| Protein 3.39g | 2% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 1.31g | 3% |
| Sugar 20g | 20% |
| Fat | |
| Fat 14g | 17% |
| Saturated 8g | 27% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 36mg | 7% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.34mg | 2% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 12ug | 3% |
| Vitamin B12 0.13ug | 5% |
| Vitamin C 1.55mg | 2% |
| Vitamin E 0.23mg | 2% |
| Vitamin K 3.40ug | 3% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.06mg | 6% |
| Iron, Fe 0.46mg | 4% |
| Magnesium, Mg 12mg | 3% |
| Phosphorus, P 54mg | 5% |
| Potassium, K 90mg | 3% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 36mg | 2% |
| Zinc, Zn 0.39mg | 4% |
| Water | |
| Water 36g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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