LEMON BLUEBERRY POKE CAKE FROM SCRATCH #dessert #cake

Guys, if you're trying to find things to bake from scratch, you must try this lemon blueberry poke cake. I guarantee you it will be a hit at your next family gathering.

And you know what else would be a hit? Raspberry Hand Pies or Lemon Tart. They are also made from scratch!

If you want to “cheat” a bit, I recommend making White Chocolate Waffle Cake with Blueberries. This one uses shop-bought waffles as a base – crust which is handy when you are in a hurry.

Also try our recipe : Basic French Macarons #dessert #macarons

Ingredients :

For the cake sponge:

3 Medium Eggs , yolks and whites separated
½ cup Granulated Sugar (100g)
1 cup All-Purpose Flour (140g)
1½ tsp Baking Powder
¼ cup Sunflower Oil (60ml)
¼ cup Water (60ml)

For the blueberry sauce:

2 cups Frozen Blueberries (300g)
¾ cup Granulated Sugar (150g)
½ Lemon , juice only
¼ cup Water

For the ricotta layer:

8 ounce Ricotta (225g)
8 ounce Mascarpone (225g)
½ Lemon , juice only
½ cup Powdered Sugar

Optional:

1 cup Fresh Blueberries (125g)
Lemon Zest

Instructions :

The cake:

Beat the egg whites until soft peaks form and set aside. In another bowl, whisk the egg yolks with sugar until pale and creamy. Sift in the flour mixed with baking powder. Mix. Add oil and water and mix with the electric mixer until smooth.
Fold in the egg whites and pour the batter in a rectangular baking dish (9 inch x 7 inch/24 cm x 18 cm). Bake at 375°F/180°C for 15 minutes or until an inserted skewer comes out clean. Let it cool down before piercing holes in it using the back of a wooden spoon.

The blueberry sauce:

While the cake is in the oven, heat up the blueberries, sugar, water and lemon juice in a sauce pan. Simmer over low heat for about 5-7 minutes. Turn off and set aside.

The ricotta layer:

In a bowl, combine ricotta, mascarpone, freshly squeezed lemon juice and sugar. Mix with an electric mixer until well combined.

Assembling the cake:

Pour the cooled-down blueberries and their juice over the cake sponge (that you have previously pierced with a wooden spatula). You might not need all the juice so you can start with the juice first and use a spoon to spread it around evenly. Then you can add the blueberries. Next spread the ricotta layer over and chill in the fridge until ready to serve.

Optional: