Slice into this no-mixer-required, lemony cake and you'll be greeted with a surprise: bold stripes of bright blueberry filling. The rich glaze adds an extra boost of sweet, lemon flavor.
Provided by Katherine Sacks
Categories #CAKEWEEK Cake Lemon Lemon Juice Blueberry Dessert Breakfast Brunch Bake Peanut Free Tree Nut Free Soy Free
Yield Makes one 9x5" loaf
Number Of Ingredients 23
Steps:
- Make the lemon cake:
- Preheat oven to 350°F. Line loaf pan with parchment paper, leaving an overhang on the long sides, and lightly coat with nonstick spray.
- Whisk flour, baking powder, and salt in a medium bowl. Whisk lemon zest into sugar in a large bowl until very fragrant, about 1 minute. Add eggs, oil, and vanilla and whisk until light in color and slightly thickened, about 3 minutes. Whisk in half of the dry ingredients, then whisk in yogurt. Whisk in remaining dry ingredients. Add lemon juice and whisk to combine. Scrape batter into prepared pan and smooth top.
- Bake cake, rotating pan halfway through, until top is golden brown and a tester inserted into the center comes out clean, 55-60 minutes. Transfer pan to a wire rack and let cool, about 2 hours.
- Make the blueberry filling:
- Bring sugar and 1 cup water to a boil in a medium saucepan. Add blueberries, then reduce to a simmer. Smash blueberries with the back of a spoon and continue to simmer 20 minutes.
- Meanwhile, sprinkle gelatin over 1/3 cup cold water in a small bowl; let sit 10 minutes to soften.
- Strain blueberry mixture through a fine-mesh sieve into a medium bowl, pressing blueberries with the back of spoon to release juices. Whisk about 1/3 cup blueberry syrup into gelatin mixture, stirring to dissolve, then pour gelatin mixture over remaining blueberry syrup and stir to combine. Chill at least 1 1/2 hours.
- Run a knife around sides of cooled cake to loosen. Using parchment overhang, transfer cake to a baking sheet or cutting board. Starting at 1 end of cake, use a 1/8" dowel or the thin handle of a wooden spoon to poke holes in rows spaced about 3/4" apart, alternating between 2 and 3 holes per row (you should have about 11 rows of holes).
- Transfer chilled blueberry filling to a pastry bag, turkey baster, or squeeze bottle. Carefully squeeze filling into holes.
- Make the lemon glaze:
- Whisk powdered sugar, lemon juice, and 1 Tbsp. water in a medium bowl. Transfer cake to a wire rack set inside a rimmed baking sheet. Spread glaze over cake with a spatula, covering the holes. Toss blueberries in glaze bowl to coat, then sprinkle blueberries and lemon zest over cake. Chill until filling and glaze are set, about 1 hour.
- Do Ahead
- Lemon cake can be made 1 day ahead. Cake can be baked, filled, and glazed 3 days ahead; chill in an airtight container.
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Mustafa Ahmad
[email protected]Thank you for sharing this recipe!
M.H Sejan
[email protected]This cake is a must-try for lemon and blueberry lovers.
Mubarik Ahmed
[email protected]I can't wait to make this cake again.
Enos Wafula
[email protected]This cake is a keeper!
Darren Kinnersley
[email protected]I would definitely recommend this recipe.
Raju Rana
[email protected]This cake is a bit time-consuming to make, but it's worth the effort.
Robinah Katusabe
[email protected]I made this cake for my kids' birthday party. They loved it!
Caleb Tieman
[email protected]This cake is perfect for summer parties. It's light and refreshing.
Faizan Younas
[email protected]I decorated the cake with fresh blueberries and lemon zest. It looked so pretty!
Nkanyezi Molefe
[email protected]This cake is a great way to use up leftover blueberries.
Javeed Akhter
[email protected]I had some trouble finding lemon pudding mix. I ended up using vanilla pudding mix instead.
Moaiz Khan
[email protected]The cake was a little dry. I think I overbaked it.
Louinel Richard
[email protected]This cake is a bit too sweet for my taste. I would recommend using less sugar next time.
Pobitro Kumar
[email protected]I'm not a huge fan of lemon desserts, but this cake changed my mind. It's the perfect balance of sweet and tart.
Shawon Biwash
[email protected]This cake is so easy to make. I was able to put it together in just a few minutes.
Beastmode Ray
[email protected]I love how moist and fluffy this cake is. It's the perfect texture.
Mr Fear m
[email protected]This cake is absolutely delicious! The lemon and blueberry flavors are perfectly balanced.
Dexter Winkelbayer
[email protected]I've made this cake several times now and it always turns out perfect. It's my go-to dessert for potlucks and parties.
peter flores
[email protected]This lemon blueberry poke cake was a huge hit at my last party! It was so easy to make and everyone loved it.