Skip to main content
Coles

Lemon blueberry poke cake

Skip to IngredientsSkip to Method

This Lemon Blueberry Poke Cake recipe is a baker's pleasure and has gorgeous trimmings that turn cake into a winning dessert.

  • Serves12
  • Cook time50 minutes
  • Prep time25 minutes, (+ 15 mins cooling time)
Lemon blueberry poke cake

Ingredients

  • 150g butter, softened
  • 1 cup (220g) caster sugar
  • 2 Coles Brand Australian Free Range Eggs
  • 300g sour cream
  • 1 1/2 cups (225g) self-raising flour
  • 1/2 cup (40g) desiccated coconut
  • 1 tbs finely grated lemon rind
  • 1/4 cup (60ml) lemon juice

Blueberry sauce

  • 1 cup (150g) frozen blueberries
  • 2 tbs caster sugar
  • 1 1/2 tsp cornflour

Lemon buttercream

  • 125g butter, softened
  • 1 1/2 cups (240g) icing sugar mixture
  • 1 tsp finely grated lemon rind
  • 1 tbs lemon juice

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Grease and line the base and side of a 20cm round (base measurement) cake pan with baking paper.
  2. Step 2

    Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the sour cream and beat to combine. Add the flour and coconut and stir to combine. Stir in the lemon rind and lemon juice. Spoon into the prepared pan and smooth the surface. Bake for 45-50 mins or until a skewer inserted into centre comes out clean. Set aside for 15 mins to cool slightly.
  3. Step 3

    Meanwhile, to make the blueberry sauce, combine the blueberries, sugar and 1/4 cup (60ml) water in a small saucepan over medium-low heat. Cook, stirring, for 5 mins or until sugar dissolves and blueberries soften. Use the back of a spoon to lightly crush the blueberries. Combine the cornflour with 1 tbs cold water. Add to the blueberry mixture and cook, stirring, for 2 mins or until sauce boils and thickens. Set aside to cool slightly.

  4. Step 4

    Use the end of a wooden spoon to pierce the cake at 3cm intervals. Spoon two-thirds of the warm blueberry filling into each hole, using the end of the wooden spoon to gently push the filling to the bottom of the hole. Set aside to cool completely.
  5. Step 5

    To make the lemon buttercream, use an electric mixer to beat the butter in a bowl until very pale and creamy. Add the icing sugar, lemon rind and lemon juice and beat until smooth and creamy.
  6. Step 6

    Turn the cake onto a serving plate. Stir the remaining blueberry sauce into the lemon buttercream to create a swirled effect. Spread over the top of the cake to serve.

    Lemon blueberry poke cake

    Lemon blueberry poke cake
    • Serves12
    • Cook time50 minutes
    • Prep time25 minutes, (+ 15 mins cooling time)
    Ingredients
    • 150g butter, softened
    • 1 cup (220g) caster sugar
    • 2 Coles Brand Australian Free Range Eggs
    • 300g sour cream
    • 1 1/2 cups (225g) self-raising flour
    • 1/2 cup (40g) desiccated coconut
    • 1 tbs finely grated lemon rind
    • 1/4 cup (60ml) lemon juice

    Blueberry sauce

    • 1 cup (150g) frozen blueberries
    • 2 tbs caster sugar
    • 1 1/2 tsp cornflour

    Lemon buttercream

    • 125g butter, softened
    • 1 1/2 cups (240g) icing sugar mixture
    • 1 tsp finely grated lemon rind
    • 1 tbs lemon juice
      Description

      This Lemon Blueberry Poke Cake recipe is a baker's pleasure and has gorgeous trimmings that turn cake into a winning dessert.

      Method
      1. Step 1

        Preheat oven to 180°C. Grease and line the base and side of a 20cm round (base measurement) cake pan with baking paper.
      2. Step 2

        Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the sour cream and beat to combine. Add the flour and coconut and stir to combine. Stir in the lemon rind and lemon juice. Spoon into the prepared pan and smooth the surface. Bake for 45-50 mins or until a skewer inserted into centre comes out clean. Set aside for 15 mins to cool slightly.
      3. Step 3

        Meanwhile, to make the blueberry sauce, combine the blueberries, sugar and 1/4 cup (60ml) water in a small saucepan over medium-low heat. Cook, stirring, for 5 mins or until sugar dissolves and blueberries soften. Use the back of a spoon to lightly crush the blueberries. Combine the cornflour with 1 tbs cold water. Add to the blueberry mixture and cook, stirring, for 2 mins or until sauce boils and thickens. Set aside to cool slightly.

      4. Step 4

        Use the end of a wooden spoon to pierce the cake at 3cm intervals. Spoon two-thirds of the warm blueberry filling into each hole, using the end of the wooden spoon to gently push the filling to the bottom of the hole. Set aside to cool completely.
      5. Step 5

        To make the lemon buttercream, use an electric mixer to beat the butter in a bowl until very pale and creamy. Add the icing sugar, lemon rind and lemon juice and beat until smooth and creamy.
      6. Step 6

        Turn the cake onto a serving plate. Stir the remaining blueberry sauce into the lemon buttercream to create a swirled effect. Spread over the top of the cake to serve.