Best 3 Red White Blueberry Poke Cake Recipes
Indulge in a patriotic treat with our Red, White, and Blueberry Poke Cake, a delightful dessert that embodies the spirit of America. This layered cake features a moist and fluffy vanilla cake base, generously poked with holes and soaked in a sweet and tangy blueberry sauce. The cake is then topped with a creamy white chocolate mousse and a vibrant blueberry compote, creating a stunning tricolor presentation. For a touch of extra indulgence, whipped cream and fresh blueberries serve as the perfect finishing touches. This recipe is a true celebration of flavors and colors, making it an ideal dessert for Memorial Day, Independence Day, or any gathering where you want to show your patriotic spirit. Additionally, we offer variations of this classic poke cake, including a gluten-free version, a chocolate cake base option, and a simplified version with a cream cheese frosting instead of the white chocolate mousse.
Check out the recipes below so you can choose the best recipe for yourself!
RED, WHITE AND BLUE FOURTH OF JULY POKE CAKE
Our Fourth of July cake screams red, white and wow! This tasty red white and blue poke cake can be made ahead of time and is perfectly on-theme for any Fourth of July festivity. The combination of fruity-infused delight and creamy white chocolate pudding mixture is so good, you'll want to lick the spoon. Complete this star-studded, Fourth of July poke cake with freshly sliced, beautiful strawberries and blueberries. With a cake that looks this good, the fireworks will not be the only thing on display!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h25m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool on cooling rack 20 minutes.
- With tines of fork, poke holes almost to bottom of warm cake about every 1/2 inch. In medium bowl, stir gelatin and boiling water until dissolved. Stir in cold water. Carefully pour mixture evenly over top of cake. Refrigerate, loosely covered, at least 3 hours but no longer than 12 hours until serving time.
- In large bowl, beat pudding mix and milk with whisk until blended and smooth. Gently stir in whipped topping. Drop by spoonfuls over top of cake; carefully spread until even. Arrange strawberries and blueberries on top of cake to look like flag. Store loosely covered in refrigerator.
Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 24 g, TransFat 0 g
BLUEBERRY POKE CAKE
A delicious, fresh blueberry sauce adds a beautiful color to this white sheet cake. Top each serving with sweetened whipped cream and garnish with fresh blueberries, if desired.
Provided by Bibi
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
- Blend cake mix plus extender, 1 1/4 cups water, egg whites, and oil together in a bowl using an electric mixer until just moistened. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 32 to 26 minutes.
- While cake is baking, stir sugar and cornstarch together in a small saucepan over medium heat. Add 1 cup water and bring to a boil, stirring constantly. Add blueberries and lemon juice; cook and stir until blueberries burst and sauce turns a deep purple color, about 10 minutes. Gently mash any berries that did not burst. Remove from heat and let cool until cake is ready.
- Transfer cake to a cooling rack and let cool to room temperature, at least 25 minutes.
- Poke holes into the cake about 1 inch apart using the handle of a wooden spoon. Slowly pour the warm blueberry sauce over cake. Refrigerate until cool before slicing.
Nutrition Facts : Calories 322.5 calories, Carbohydrate 54.2 g, Fat 10.8 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 306.2 mg, Sugar 42 g
LEMON-BLUEBERRY POKE CAKE
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.
Tips:
- Use fresh or frozen berries for the best flavor.
- If you don't have a bundt pan, you can use a 9x13 inch baking pan instead.
- Make sure the cake is completely cool before poking holes in it.
- Use a toothpick or skewer to poke the holes in the cake.
- Pour the glaze over the cake slowly, allowing it to soak in.
- Chill the cake for at least 30 minutes before serving.
- Garnish the cake with additional berries and whipped cream, if desired.
Conclusion:
This red, white, and blueberry poke cake is a delicious and festive dessert that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. With its moist cake, creamy filling, and sweet glaze, this cake is sure to be a hit with everyone who tries it.
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