Lemon-Blueberry Poke Cake

Serves 10

This bright and refreshing lemon blueberry poke cake brings together the zesty tang of fresh lemons with bursts of juicy blueberries. Made with wholesome ingredients like yogurt and olive oil, this healthier cake stays incredibly moist and flavourful. The signature “poke-and-pour” technique infuses every bite with vibrant lemon glaze, creating a dessert that is light, uplifting and perfect for health-minded bakers who still love an indulgent treat.

Ingredients

• 1¼ cup sugar, divided

• ½ cup light olive oil

• ⅓ cup low-fat plain yogurt

• 2 tbsp lemon zest

• 1 tsp vanilla extract

• 2 large eggs

• ¾ cup all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1½ cup fresh blueberries

• 5 tbsp lemon juice

• 1 cup whole-wheat pastry flour or whole-wheat flour

Method

1. Preheat oven to 180°C. Coat a 22×12cm loaf pan with cooking spray.

2. Beat ¾ cup sugar, oil, yogurt, lemon zest and vanilla in a large bowl. Add eggs and whisk until fully combined.

3. In another bowl, mix whole-wheat flour, all-purpose flour, baking powder, baking soda and salt. Add the flour mixture and blueberries to the wet mixture and fold gently. Transfer batter to the prepared pan.

4. Bake for about 1 hour or until a wooden pick inserted in the centre comes out clean.

5. Let the cake cool for 5 minutes, then run a knife around the edges and invert onto a cooling rack. Return cake to the pan.

6. Whisk lemon juice with the remaining ½ cup sugar to make a smooth glaze.

7. Use a metal skewer to poke 4cm-deep holes over the cake. Spoon glaze over the surface, letting it seep into the holes.

8. Let stand for 15 minutes. Remove cake to a rack and cool completely before slicing.

Takeaway

This lemon blueberry poke cake is a simple yet impressive treat that balances wholesome ingredients with bright, natural flavours. Moist, refreshing and fruit-forward, it’s the perfect dessert for gatherings, afternoon tea or anyone who loves a healthier twist on classic bakes. PRIME