Lemon Blueberry Poke Cake Recipe
Lemon and blueberry poke cake with colorful blue streaks and creamy topping—perfect for dessert lovers!
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Cooking tools:
- Stand mixer
- Microplane
- Sifter
- Cake pan
- Cooling rack
- Oven
- Stove
- Refrigerator
- Saucepan
- Mixing bowl
- Whisk
- Wooden spoon
- Spatula
- Toothpick
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
Ingredients
- Cake
- 3 cups sifted Swans Down® Cake Flour
- 1 tablespoon + 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 egg whites
- 1 cup buttermilk
- 1 teaspoon almond extract
- 6 ounces (1 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 1 lemon, finely zested, divided
- Fresh blueberries, for garnish
- Blueberry Sauce
- 2 cups blueberries, fresh or frozen
- Juice of 1 lemon
- 1/3 cup sugar
- 2 1/2 teaspoons cornstarch
- 1 pinch salt
- 2 cups heavy whipping cream
- 1/4 cup sifted confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/2 cup lemon curd
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