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Lemon blueberry poke cake
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Prep Time:
40 minutes
Cook Time:
50 minutes
Total Time:
90 minutes
Make a showstopping lemon poke cake with blueberry sauce and tangy buttercream for a crowd-pleasing dessert.
Ingredients:
  • 150g butter, softened
  • 220g caster sugar
  • 2 Free Range Eggs
  • 300g sour cream
  • 225g self-raising flour
  • 40g desiccated coconut
  • 20.00 ml lemon rind, finely grated
  • 60ml lemon juice
  • 150g blueberry
  • 40.00 gm caster sugar
  • 3.75 gm cornflour
  • 125g butter, softened
  • 240g icing sugar mixture
  • 1 tsp lemon rind, finely grated
  • 21.00 gm lemon juice
Instructions:
  • Preheat your oven to 180C and grease.
  • Prepare a 20cm round cake pan by lining the base and sides with baking paper.
  • In a mixing bowl, cream the butter and sugar using an electric mixer until light and fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the sour cream, followed by the flour and coconut, stirring until combined. Gently fold in the lemon rind and lemon juice. Transfer the batter into the pan and level the top. Bake for 45-50 minutes or until a skewer inserted in the center comes out clean. Allow it to cool for 15 minutes before serving.
  • For the blueberry sauce, simply mix blueberries, sugar, and 1/4 cup (60ml) water in a small saucepan over medium-low heat. Stir and cook for 5 minutes until sugar dissolves and blueberries soften. Gently crush the blueberries with the back of a spoon. In a separate bowl, blend cornflour with 1 tablespoon of cold water. Stir into the blueberry mixture and cook for 2 minutes until the sauce boils and thickens. Let it cool a bit before using.
  • Pierce the cake with the end of a wooden spoon at 3cm intervals. Fill each hole with two-thirds of the warm blueberry filling, gently pushing it to the bottom with the end of the spoon. Allow it to cool completely.
  • In a bowl, cream the butter with an electric mixer until pale and fluffy. Mix in the icing sugar, lemon zest, and lemon juice until smooth and creamy.
  • Transfer the cake onto a serving plate. Swirl the leftover blueberry sauce into the lemon buttercream for a marbled look. Spread the mixture on top of the cake before serving.

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