Name: Lemon-Blueberry Poke Cake
Total time: 100 min
Ingredients: 1.25 cups sugar, divided; 0.5 cup neutral oil, such as avocado or light olive oil; 0.33 cup low-fat plain yogurt; 2 tablespoons lemon zest; 1 teaspoon vanilla extract; 2 large eggs; 1 cup whole-wheat pastry flour or white whole-wheat flour; 0.75 cup all-purpose flour; 1 teaspoon baking powder; 0.5 teaspoon baking soda; 0.25 teaspoon salt; 1.5 cups fresh blueberries; 5 tablespoons lemon juice

Lemon-Blueberry Poke Cake

5.0

(2)

2 Reviews

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.

Carolyn Casner

Published on August 16, 2022

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Active Time:

25 mins

Total Time:

1 hr 40 mins

Servings:

Nutrition Profile:

High Fiber Low Sodium Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

1 ¼ cups sugar, divided
½ cup neutral oil, such as avocado or light olive oil
⅓ cup low-fat plain yogurt
2 tablespoons lemon zest
1 teaspoon vanilla extract
2 large eggs
1 cup whole-wheat pastry flour or white whole-wheat flour
¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ½ cups fresh blueberries
5 tablespoons lemon juice

Directions

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

Jacob Fox

Nutrition Facts (per serving)

335	Calories
13g	Fat
52g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 10
Serving Size 1 (4-oz.) slice
Calories 335
% Daily Value *
Total Carbohydrate 52g	19%
Dietary Fiber 3g	11%
Total Sugars 29g
Added Sugars 25g	50%
Protein 5g	10%
Total Fat 13g	17%
Saturated Fat 2g	10%
Cholesterol 38mg	13%
Vitamin A 71IU	1%
Vitamin C 7mg	8%
Vitamin D 8IU	2%
Folate 36mcg	9%
Vitamin K 4mcg	3%
Sodium 191mg	8%
Calcium 58mg	4%
Iron 1mg	6%
Magnesium 26mg	6%
Potassium 137mg	3%
Zinc 1mg	9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.