Side Pannel
Blueberry Poke Cake
Blueberry Poke Cake
- Recipe Submitted by Parfait on 10/11/2014
Category: Cakes, Berries
Ingredients List
- For the White Cake
- 2¼ cups cake flour
- 1 Tablespoon baking powder
- ½ teaspoon kosher salt
- 1¼ cups buttermilk, at room temperature
- 4 extra large egg whites, at room temperature
- 1½ cups granulated sugar
- 8 Tablespoons (4-ounces) unsalted butter, at room temperature
- 1½ teaspoons pure vanilla extract
- For the Syrup
- 1 cups fresh blueberries
- ½ cup sugar, plus extra to taste
- 2 cups water
- For the Frosting
- 2 cups heavy cream or 8 oz cool whip
- â…“ cup powdered sugar
- 1 tablespoon lemon juice
- 1½ tablespoons sugar
- ½ tablespoon water
- ½ teaspoon vanilla extract
- 1 carton blueberries for garnish
Directions
1. Preheat the oven to 350° F. Butter and flour a 9 x 13-inch baking pan; set aside.
For the Cake
2. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate medium bowl, whisk together the buttermilk and egg whites.
2. In a bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until they are light and creamy, about 3 minutes.
3. Add the vanilla and scrape down the sides of the bowl and continue beating. Add flour mixture in portions still beating on medium speed.
4. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk-egg mixture, beating until the batter one. Add the last of the dry ingredients.
5. Beat batter for 2 minutes to ensure that it is thoroughly mixed and well aerated. Pour the batter into the prepared baking pan and smooth the top with a rubber spatula.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cake cool completely in pan on a wire rack, at least one hour. Using a fork or wooden spoon, poke holes in the cake (the cake should have plenty of poked holes).
For the Blueberry Syrup
7. While cake is baking, make the fresh blueberry syrup. In a medium saucepan on medium-high heat, combine water and blueberries. Bring to a boil then add sugar and stir to dissolve. Allow to simmer for 20 minutes. Using a straining spoon, remove blueberries from liquid.
8. Transfer to a small bowl and smash them and add the liquid to the saucepan. Add additional water or sugar to taste and allow to simmer another 5 minutes. Remove blueberry syrup from stove top and allow to cool.
9. Once blueberry syrup and cake have cooled down, poke holes in the cake for the liquid. I used a turkey baster or meat injector to pour liquid in holes but a cup with a pour spout will work too. Pour blueberry syrup in holes until no more liquid is left then refrigerate for at least 30 minutes.
For the Whipped Topping
10. Heat small saucepan on medium heat. Add water, lemon juice and sugar and stir. Allow to heat until a syrup forms. In a bowl fitted with a mixer, whip heavy cream until it peaks. Add powdered sugar, extract and lemon syrup. If using pre-made whipped topping, beat powdered sugar, lemon juice, vanilla extract and whipped cream on low speed for 1 minute. Spread topping evenly over cake and place fresh blueberries on top for garnish.
11. Store this cake covered in the refrigerator.
For the Cake
2. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate medium bowl, whisk together the buttermilk and egg whites.
2. In a bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until they are light and creamy, about 3 minutes.
3. Add the vanilla and scrape down the sides of the bowl and continue beating. Add flour mixture in portions still beating on medium speed.
4. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk-egg mixture, beating until the batter one. Add the last of the dry ingredients.
5. Beat batter for 2 minutes to ensure that it is thoroughly mixed and well aerated. Pour the batter into the prepared baking pan and smooth the top with a rubber spatula.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cake cool completely in pan on a wire rack, at least one hour. Using a fork or wooden spoon, poke holes in the cake (the cake should have plenty of poked holes).
For the Blueberry Syrup
7. While cake is baking, make the fresh blueberry syrup. In a medium saucepan on medium-high heat, combine water and blueberries. Bring to a boil then add sugar and stir to dissolve. Allow to simmer for 20 minutes. Using a straining spoon, remove blueberries from liquid.
8. Transfer to a small bowl and smash them and add the liquid to the saucepan. Add additional water or sugar to taste and allow to simmer another 5 minutes. Remove blueberry syrup from stove top and allow to cool.
9. Once blueberry syrup and cake have cooled down, poke holes in the cake for the liquid. I used a turkey baster or meat injector to pour liquid in holes but a cup with a pour spout will work too. Pour blueberry syrup in holes until no more liquid is left then refrigerate for at least 30 minutes.
For the Whipped Topping
10. Heat small saucepan on medium heat. Add water, lemon juice and sugar and stir. Allow to heat until a syrup forms. In a bowl fitted with a mixer, whip heavy cream until it peaks. Add powdered sugar, extract and lemon syrup. If using pre-made whipped topping, beat powdered sugar, lemon juice, vanilla extract and whipped cream on low speed for 1 minute. Spread topping evenly over cake and place fresh blueberries on top for garnish.
11. Store this cake covered in the refrigerator.
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