Dive into the luscious world of poke cakes with this Lemon Blueberry Poke Cake. A poke cake is a delightful treat where holes are poked into the baked cake and filled with a delicious filling, resulting in an incredibly moist and flavorful dessert. This particular recipe features a vanilla sponge cake infused with homemade lemon blueberry jam and topped with a zesty lemon cream cheese icing. The combination of tangy lemon and sweet blueberries gives this cake a refreshing taste, reminiscent of a blueberry cheesecake but in cake form. It’s a must-try for anyone who loves fruity cakes.
Perfect Occasion: This poke cake is ideal for summer gatherings, brunches, or as a refreshing dessert for any occasion. It’s also great for those who enjoy experimenting with different cake textures and flavors.
Cake:
- 225g margarine or unsalted butter, softened
- 225g caster sugar
- 4 large eggs, lightly beaten, room temperature
- 240g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp (30ml) milk, room temperature
Lemon Blueberry Filling:
- 270g blueberries (fresh or frozen)
- Juice of 1 lemon (about 45ml)
- 1 tbsp caster sugar
- 1 tbsp cornflour mixed with 2 tsp water
Icing:
- 100g unsalted butter, softened
- 200g cream cheese, room temperature
- 2 tsp lemon juice
- Zest of 1 lemon
- 225g icing sugar (adjust for desired thickness)
Instructions:
- Bake a vanilla sponge cake using margarine, sugar, eggs, flour, baking powder, vanilla, and milk.
- Prepare the lemon blueberry filling by cooking blueberries, lemon juice, sugar, and cornflour mixture.
- Poke holes in the cooled cake and pour in the blueberry filling.
- For icing, blend butter, cream cheese, lemon juice, zest, and icing sugar. Spread over the cake.
- Refrigerate to set the
flavors and icing.
Enjoy your Lemon Blueberry Poke Cake, a delightful fusion of tangy and sweet flavors, perfect for a refreshing and indulgent dessert experience!
