Blueberry Lemon Poke Cake
The perfect feed a crowd cake, that everyone loves, just whip up some ice cream and you will be the star of the dessert show! Every time!
I never did like the sound of a 'poke' cake until I tried one. They are, as the name suggests, cakes with holes poked in them, into which you pour a tasty filling. They are small-town bake-sale fare, delicious, and really easy to make. Plus, you get to feed a crowd with just the one cake. Next time you need a big (and I mean big) cake, this is the ticket.
We are using one of my favourite all rounder recipes, the Butter Cake which is so versatile it can be the basis of many cakes. It also makes A LOT. Which can be handy if you need to feed a crowd. (Which these days is the only excuse I have for making a cake...sigh!)
Don't stop with just blueberries, peaches, strawberries or even pineapple, treated in the same way as the blueberries, would all work really well with this cake.
Happy Birthday to someone, amma right?
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Need
- 1 Batch Butter Cake batter Recipe
- 10 drops doTERRA lemon oil in the batter before baking BUY
-
Blueberry Poke Filling
- 60 Grams sugar
- 300 Grams blueberries, plus extra for garnish
- 50 Grams fresh lemon juice
- 1 Teaspoon flavourless gelatin
-
Frosting
- 130 Grams cream cheese cubed
- 130 Grams Ten Times sugar (icing sugar) Recipe
- 5 Drops doTERRA lemon oil BUY
- Zest of 1 lemon, finely grated
- 1 Teaspoon vanilla bean paste BUY
Do
- 1
Preheat oven to 170°C (fan forced). Butter and line a 22 x 30-centimetre cake tin.
- 2
Prepare Butter Cake batter, as directed, making sure you add the lemon oil.
- 3
Pour batter into prepared tin and bake 40 to 45 minutes until a skewer inserted comes out clean. Cool slightly.
- 4
Meanwhile make a blueberry sauce by placing all ingredients except the gelatin into the clean, dry Thermomix bowl, and cook 8 minutes/90°C/speed2. Allow to cool in the bowl while the cake cooks.
- 5
Poke holes into the top of the slightly cooled cake using the handle of a wooden spoon, or similar. The holes need to be about 1 centimetre in circumference.
- 6
Add the gelatin to 3 tablespoons of the warm liquid from the blueberry sauce and stir until dissolved.
- 7
Return the gelatin mix to the Thermomix bowl and the rest of the blueberry sauce to make the filling. Stir 20 seconds/speed 4.
- 8
Pour the sauce over the cake making sure it fills all of the holes. It will settle a little on the top and may need some encouragement from you.
- 9
Allow the cake to chill completely before spreading with the Lemon Frosting.
- 10
To make frosting, place all ingredients into the clean, dry Thermomix bowl and blend 10 seconds/speed 8. Scrape down the sides of the bowl and repeat. Add a touch of lemon juice to the mix if you want to drizzle the frosting, otherwise, just spread the frosting on top of the cold cake. Top with additional blueberries.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
