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I’m a big fan of poke cakes!  I love how an additional flavor gets seeped into an already moist and delicious cake.  It just takes the flavors up another notch.  I’m always trying to come up with different flavors and with blueberries being in season I thought it would be great to use those and add some lemon juice too.  I then made a lemon glaze and poured that into the holes while the cake was still warm…perfect!  This is a delicious breakfast cake or a great accompaniment to afternoon tea!

 
Ingredients are as follows: 

1 1/2 C flour
2 tsp. baking powder
1/4 tsp. salt
1 C greek yogurt (or sour cream)
1 C sugar
3 eggs
2 tsp. lemon zest
1 tsp. vanilla
1/2 C applesauce
1/2 C freshly squeezed lemon juice

1 C blueberries
1 Tbsp. flour

glaze:
1 C powdered sugar
2 Tbsp.  freshly squeezed lemon juice

Directions:

Preheat oven to 350 degrees; grease an 8 x 8 inch pan.

Toss the blueberries with the 1 Tbsp. of flour; set aside.

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Mix the flour, baking powder, and salt together; make a well in the center.

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Add the yogurt, sugar, eggs, lemon zest, vanilla, applesauce and lemon juice into the center.

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Slowly whisk the wet ingredients together in the center.

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Start to whisk in the dry ingredients until incorporated; do not over mix!

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Gently fold in the blueberries.

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Pour into prepared pan.

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Bake for 50-55 minutes; until golden brown.

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With a wooden spoon handle, poke holes throughout the cake.

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Mix together the powdered sugar and lemon juice.

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Pour over the warm cake; allow cake to cool.

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Slice, serve and enjoy!

 

 This recipe was inspired from Ina Garten’s Lemon Yogurt Cake.