Active Time:25 minsTotal Time:1 hr 40 minsServings:10Jump to Nutrition Facts

Active Time:25 minsTotal Time:1 hr 40 minsServings:10

Active Time:25 mins

Active Time:

25 mins

Total Time:1 hr 40 mins

Total Time:

1 hr 40 mins

Servings:10

Servings:

10

Jump to Nutrition Facts

Jacob Fox

Ingredients for the lemon-blueberry poke cake recipe

Cook Mode(Keep screen awake)Ingredients1 ¼cupssugar, divided½cupneutral oil, such as avocado or light olive oil⅓cuplow-fat plain yogurt2tablespoonslemon zest1teaspoonvanilla extract2large eggs1cupwhole-wheat pastry flourorwhite whole-wheat flour¾cupall-purpose flour1teaspoonbaking powder½teaspoonbaking soda¼teaspoonsalt1 ½cupsfresh blueberries5tablespoonslemon juice

Cook Mode(Keep screen awake)

Ingredients

1 ¼cupssugar, divided

½cupneutral oil, such as avocado or light olive oil

⅓cuplow-fat plain yogurt

2tablespoonslemon zest

1teaspoonvanilla extract

2large eggs

1cupwhole-wheat pastry flourorwhite whole-wheat flour

¾cupall-purpose flour

1teaspoonbaking powder

½teaspoonbaking soda

¼teaspoonsalt

1 ½cupsfresh blueberries

5tablespoonslemon juice

Directions

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.

One mixing bowl with eggs getting whipped up, one bowl with a flour mixture, and one bowl with an egg in it

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.

Ingredients for the lemon-blueberry poke cake recipe all put in one bowl

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.

Batter for the lemon-blueberry poke cake recipe, poured into a 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.

Lemon-blueberry poke cake, half of it sliced up

Originally appeared: EatingWell.com, August 2022

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Nutrition Facts(per serving)335Calories13gFat52gCarbs5gProtein

Nutrition Facts(per serving)

  • 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.