Lemon Blueberry Poke Cake from Scratch
This is a recipe for Lemon Blueberry Poke Cake from scratch. Moist and soft sponge, blueberry sauce and creamy ricotta frosting with a hint of lemon!
Servings: 9 pcs
Calories: 448
Ingredients
For the cake sponge:
- 3 Medium Eggs , yolks and whites separated
- ½ cup granulated sugar (100g)
- 1 cup all-purpose flour (140g)
- 1½ tsp Baking Powder
- ¼ cup Sunflower Oil (60ml)
- ¼ cup Water (60ml)
For the blueberry sauce:
- 2 cups Frozen Blueberries (300g)
- ¾ cup granulated sugar (150g)
- ½ Lemon , juice only
- ¼ cup Water
For the ricotta layer:
- 8 ounce Ricotta (225g)
- 8 ounce Mascarpone (225g)
- ½ Lemon , juice only
- ½ cup powdered sugar
Optional:
- 1 cup Fresh Blueberries (125g)
- Lemon Zest
Instructions
The cake:
- Beat the egg whites until soft peaks form and set aside. In another bowl, whisk the egg yolks with sugar until pale and creamy. Sift in the flour mixed with baking powder. Mix. Add oil and water and mix with the electric mixer until smooth.
- Fold in the egg whites and pour the batter in a rectangular baking dish (9 inch x 7 inch/24 cm x 18 cm). Bake at 375°F/180°C for 15 minutes or until an inserted skewer comes out clean. Let it cool down before piercing holes in it using the back of a wooden spoon.
The blueberry sauce:
- While the cake is in the oven, heat up the blueberries, sugar, water and lemon juice in a sauce pan. Simmer over low heat for about 5-7 minutes. Turn off and set aside.
The ricotta layer:
- In a bowl, combine ricotta, mascarpone, freshly squeezed lemon juice and sugar. Mix with an electric mixer until well combined.
Assembling the cake:
- Pour the cooled-down blueberries and their juice over the cake sponge (that you have previously pierced with a wooden spatula). You might not need all the juice so you can start with the juice first and use a spoon to spread it around evenly. Then you can add the blueberries. Next spread the ricotta layer over and chill in the fridge until ready to serve.
Optional:
- Cut into slices and serve with a generous amount of blueberries and/or grated lemon zest.
Notes
- I used dry ingredient measuring cups to measure both the dry and wet ingredients.
- Sunflower oil can be substituted with vegetable oil.
- All-purpose flour (US) = Plain flour (UK).
- Powdered sugar (US) = Icing sugar (UK).
- Fresh lemon juice is added to both the blueberry and ricotta layers. The lemon flavor is very mild. To achieve a stronger lemon-y taste, you can pour a few tablespoons of lemon juice over the cake base as well.
- Either frozen or fresh blueberries can be used to make the blueberry sauce.
Nutrition Facts
Lemon Blueberry Poke Cake from Scratch
Amount per Serving
Calories
448
% Daily Value*
Fat
22
g
34
%
Saturated Fat
10
g
63
%
Cholesterol
92
mg
31
%
Sodium
58
mg
3
%
Carbohydrates
55
g
18
%
Fiber
1
g
4
%
Sugar
39
g
43
%
Protein
8
g
16
%
Vitamin A
570
IU
11
%
Vitamin C
11.1
mg
13
%
Calcium
139
mg
14
%
Iron
1.3
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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