This lemon-blueberry poke cake is tender and light. Holes are poked into the cake after baking to let the tangy-sweet glaze seep in.

EatingWell.com, August 2022

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Credit: Jacob Fox

Recipe Summary

active:
25 mins
total:
1 hr 40 mins
Servings:
10

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.

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  • Beat 3/4 cup sugar, oil, yogurt, lemon zest and vanilla in a large bowl with an electric mixer on medium speed until combined. Add eggs and beat until completely combined.

  • Whisk pastry flour (or white whole-wheat flour), all-purpose flour, baking powder, baking soda and salt in a medium bowl. Add the flour mixture and blueberries to the wet mixture and fold with a wooden spoon until just combined. Transfer to the prepared pan. 

  • Bake until golden and a wooden pick inserted in the center comes out clean, about 1 hour. Let cool for 5 minutes in the pan, then run a knife around the edges to loosen the cake. Invert onto a cooling rack, then return to the loaf pan.

  • Whisk lemon juice with the remaining 1/2 cup sugar in a small bowl until smooth. Using a metal or wooden skewer, poke 1 1/2-inch-deep holes all over the cake. Spoon the glaze all over the surface of the cake, letting it seep down the edges and into the holes. Let stand for 15 minutes then, using a pie server or flexible spatula, remove the cake to the cooling rack. Cool completely before slicing.

Nutrition Facts

1 (4-oz.) slice
335 calories; protein 5g; carbohydrates 52g; dietary fiber 3g; sugars 29g; added sugar 25g; fat 13g; saturated fat 2g; mono fat 8g; poly fat 2g; cholesterol 38mg; vitamin a iu 71IU; vitamin b3 niacin 1mg; vitamin c 7mg; vitamin d iu 8IU; folate 36mg; vitamin k 4mg; sodium 191mg; calcium 58mg; iron 1mg; magnesium 26mg; phosphorus 111mg; potassium 137mg; zinc 1mg; omega 6 fatty acid 2g; niacin equivalents 1mg; selenium 7mcg.
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