Guilt-less Desserts & Treats for your Family


Lemon Blueberry Poke Cake

Kids, hey?

We are all perfect parents before they’re born. We know exactly what we’d do in every situation. How we’ll sing French lullabies to our babies whilst they eat their organic vegan friendly baby food, how we’ll never raise our voices to them and use diplomatic tones to find a mutually beneficial outcome and how we’ll always make sure they’re dressed impeccably and have their hair perfectly brushed before ever leaving the house.

Then of course there’s reality.

Or as I like to call it “The real, sleep deprived Mothers of Shitville”.

And there’s a reason that there’s no reality TV show with that name, because it would be awful to watch. Wiping snotty noses with your sleeves, scraping 2 day old mash off the walls and continually arguing with a 2 year old about the need to wear underwear does not make for riveting viewing.

When you have kids your preconceived (before they’re conceived) ideas can be quickly washed away with your next load of pumpkin stained onesies. Life can be monotonous and repetitive and, whilst there is so much joy in raising children, some days you may forget about that…especially if there’s been a number 3 on your bed spread.

Just remember it’s the little things and the cherished moments that can keep you sane and engaged. Sure, my kids only know one language (unless you count the 3 words of Spanish they learned from Dora) and they’ve heard my raised voice more times than they’ve eaten hot meals but they’re happy, healthy and warm. Whilst I know that some days I’m not the parent I want to be, they know that they’re loved and I would do anything for them. They don’t always like me (especially when I ask them for the 14th time that morning to clean their bedrooms) but I know that they love me too.

Parenting is hard and it’s not perfect. You have to be ok with mediocracy because sometimes just getting two shoes on their feet, even though they’re mismatched, is a win. Sometimes you’ll feel like the biggest parental loser but then you’ll get a tiny person hug, or a scrawled picture of yourself and you know that it’s all worthwhile. They’re little faces will forever be a reminder to you that unconditional true love does exist.

I know I’m late to the party but how great are Poke Cakes?? Just like I did with ankle boots and skinny leg jeans, I finally got to the popular people place…only by now I’m sure they’re all wearing thigh high boots and turning their keto adapted noses up at me. Poke Cakes are great as you get to blend different flavours together (like this Triple Chocolate Poke Cake…. although that’s all technically one flavour!), like this Lemon Blueberry Poke Cake.  I’ve combined Lemon and Blueberry together a few times before here, here and here and find them the perfect combination of sweetness and tart. And just because I’m the crazy veggie cake lady, I’ve thrown in some Zucchini as well.

This Lemon Blueberry Poke Cake starts with a soft Lemon Zucchini Cake that’s baked in a square tin. After 30 minutes, whilst the cake is still a bit warm, you poke the cake with the end of a wooden spoon to make lots of small holes. These holes are then filled up with liquid gold (aka Lemon Curd) and topped with the most beautiful purple cream frosting. This Lemon Blueberry Poke Cake is truly a pretty cake…pretty damn tasty!

Making the Lemon Curd is easy if you know how. To make it properly set up a double boiler; a glass bowl over a pot of simmering water. You don’t need anything fancy equipment to do this but do make sure that your glass bowl is heat proof. The Blueberry Cream is so good that I usually need to make a 2nd batch (or my cake ends up with a thin layer of frosting only). To ensure that the Blueberry Cream can hold its shape make the cream while the cake is cooking (or even earlier) to give it time to thicken in the fridge. If your cream is looking a bit limp (which may mean that you didn’t give the can of coconut cream/milk enough time in the fridge to thicken) add 2 teaspoons of gelatine that has been dissolved in 2 Tablespoons of water.

I made this Lemon Blueberry Poke Cake for myself for Mothers Day. It went perfectly with the egg and bacon breakfast the boys made me for breakfast!! What other flavours do you think would work in a Poke Cake? Is there anything that definitely wouldn’t work??

Lemon Blueberry Poke Cake
Serves 16
Print
Prep Time
30 min
Cook Time
35 min
Total Time
2 hr 30 min
Prep Time
30 min
Cook Time
35 min
Total Time
2 hr 30 min
INGREDIENTS
Lemon Blueberry Poke Cake
Lemon Zucchini Cake
  1. 3/4 Cup plus 1 Tablespoon Coconut Flour
  2. 1/2 teaspoon Baking Soda
  3. 1/2 teaspoon Salt
  4. 3 teaspoons Baking Powder
  5. 6 Eggs
  6. 3/4 Cups grated Zucchini (lightly squeezed to remove excess moisture)
  7. 1/4 Cup plus 1/2 Tablespoon Maple Syrup or Rice Malt Syrup
  8. 3/4 Cup plus 1 Tablespoon Milk (of choice)
  9. 2 Tablespoons Lemon Juice
  10. 1 teaspoon Lemon Zest
  11. 1 teaspoon Vanilla Extract
  12. 1/2 Cup Blueberries (fresh or frozen)
Lemon Curd
  1. 3 Eggs
  2. 2 Egg Yolks
  3. 1/2 Cup Maple Syrup or Rice Malt Syrup
  4. Zest of 1 to 2 lemons (start with 1, increase depending on taste)
  5. 2/3 Cup of Lemon Juice
  6. 1/2 Cup Coconut Oil (softened slightly)
Blueberry Cream
  1. 300 grams Blueberries (fresh or frozen)
  2. 3 Tablespoon Maple Syrup (Optional, depending on tartness of berries)
  3. 3 Tablespoon Water
  4. 2 1/4 Cups Coconut Cream (place 3 400ml can of Coconut Cream/Milk opened in the fridge overnight. Spoon off the thickened cream and discard the watery remains)
  5. 3 teaspoons Vanilla Extract
  6. 3 teaspoons Maple Syrup
INSTRUCTIONS
Lemon Blueberry Poke Cake
Lemon Zucchini Cake
  1. Preheat the oven to 175C/350F.
  2. Take a 20cm square cake tin and line with baking paper, making sure that 2 edges extend over the sides of the tin. A round 20cm/8 inch tin can also be used.
  3. Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment.
  4. Whisk the egg whites on medium/high until soft peaks form.
  5. Slowly add the maple syrup, 1 tablespoon at a time, until large peaks have formed,
  6. Continue whisking on medium/high and add the vanilla extract.
  7. Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated. Whilst still whisking, add the zucchini and pour the milk, lemon and zest into the egg mixture.
  8. In a separate bowl, lightly whisk the dry ingredients together. Ensure that the coconut flour has no lumps in it.
  9. Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour). Once incorporated, return the whisk speed to medium/high and fully mix all the ingredients for 20 seconds.
  10. Fold the blueberries through gently.
  11. Pour the cake mixture into the prepared tins and bake for 30-35 minutes or until cooked through.
  12. Remove from the oven and allow to cool in the tray for 30 minutes.
  13. After 30 minutes take a wooden spoon and use the handle end to make small indentations in the cake. The holes should go 2/3 of the way down the cake. Make 4 or 5 rows of 5 holes.
  14. Allow to cool completely and do not remove from the tin.
Lemon Curd
  1. Whisk the eggs, egg yolks, maple syrup, lemon zest and juice in a heat proof bowl until the mixture is well combined. Place the bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water.
  2. Once the mixture has started to warm, add the coconut oil 1 spoonful at a time. Whisk after each addition. Only add the next spoonful once the previous one has combined. Stir regularly.
  3. This should take approximately 15 minutes. When done the mixture will be thickened and able to coat the back of the spoon. Cool and place in a glass container. Store in the fridge for at least 1 hour before using.
  4. When the cake has cooled pour the lemon 2/3 of the lemon curd over the cake and spread to cover the enture cake, making sure curd goes into the holes. Leave for 30 minutes then add the remaining curd. Place the cake in the fridge for 30 minutes before frosting.
Blueberry Cream
  1. Place the blueberries, maple syrup and water in a small saucepan and bring to a slow, rolling boil.
  2. Decrease the heat to medium/low and cook for 10-15 minutes, or until thick. Ensure that the pot is stirred regularly to prevent sticking or burning.
  3. Use a masher or blender to break down the berries slightly if still chunky. Allow the mixture to cool completely before adding to the cream.
  4. In a bowl of a kitchen stand with a whisk attachment, add the thickened coconut cream, maple syrup and vanilla extract and whisk on high until thick.
  5. Turn the whisk off and add the cooled blueberry mixture. Whisk on medium until combined.
  6. Place the cream in the fridge and allow to thicken slightly before using (allow 4 hours)
  7. Once the cream has thickened spread over the cake and serve.
  8. The Cake must be kept in the fridge.
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/

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