Gluten-Free Lemon Blueberry Poke Sheet Cake

This summery cake brings together the bright flavors of lemon and blueberries in a deliciously moist dessert that’s sure to be a hit. Here’s how to make it.

Ingredients:

For the Cake:

• 2 1/4 cups gluten-free 1:1 flour
• 3 large eggs
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 1/3 cup granulated sugar
• 1 cup unsalted butter, softened
• 1 tablespoon pure vanilla extract
• 1 cup sour cream
• 3 tablespoons lemon zest
• 2 tablespoons fresh lemon juice
• 2 cups fresh blueberries

For the Lemon Curd Layer:

• 1 1/2 cups lemon curd

For the Frosting:

• 1 cup fresh blueberries
• 2 tablespoons granulated sugar
• 1/4 cup water
• 2 cups unsalted butter, softened
• 6 1/2 cups powdered sugar
• 1 tablespoon heavy cream (plus up to 2 additional tablespoons as needed)

Instructions:

For the Cake:

1. Preheat your oven to 350°F (175°C). Coat a 9×13-inch baking dish with non-stick baking spray.
2. In a mixing bowl, cream together the sugar and butter on high speed until light and fluffy, about 5 minutes.
3. Beat in the eggs one at a time, then mix in the vanilla extract. Blend in the sour cream.
4. Stir in the gluten-free flour, baking powder, baking soda, lemon zest, and lemon juice until just combined. Fold in the blueberries gently.
5. Pour the batter into the prepared baking dish. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool the cake completely.

Adding the Lemon Curd:

1. Once the cake is cool, use the handle of a wooden spoon to poke holes throughout the top of the cake.
2. Spread the lemon curd over the cake, allowing it to fill the holes.

For the Blueberry Frosting:

1. In a small stockpot, cook 1 cup of blueberries with 2 tablespoons of sugar and water over medium heat until it reduces to a syrup-like consistency. Let it cool completely.
2. In a large mixing bowl, whip together the softened butter, powdered sugar, and heavy cream until smooth and creamy.
3. Spread the frosting over the lemon curd layer on the cake.
4. Drizzle the cooled blueberry syrup over the frosting and use a spatula to swirl it into the frosting for a marbled effect.

Slice and serve this delightful Lemon Blueberry Poke Sheet Cake and enjoy the last of the summer’s bounty with a hint of zesty lemon and sweet blueberries in every bite!