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Luscious Blueberry Lemon Poke Cake with White Chocolate Ganache

blueberry lemon poke cake - featured image
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A moist and tender lemon poke cake infused with blueberry syrup and topped with a creamy white chocolate ganache, perfect for any occasion and easy to make with pantry staples.

Ingredients

Scale
  • 1 box lemon cake mix (or homemade lemon cake batter)
  • 3 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 1 cup water
  • 2 cups frozen blueberries (no need to thaw)
  • 1/2 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup lemon curd
  • 8 ounces white chocolate chips or chopped white chocolate
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • Optional garnishes: fresh blueberries, grated lemon zest, fresh mint leaves

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch pan thoroughly and lightly dust with flour or line with parchment paper.
  2. Prepare the lemon cake batter by combining the cake mix, eggs, oil, and water in a large bowl. Whisk until smooth, about 2-3 minutes.
  3. Pour the batter into the pan and spread evenly with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  4. While the cake bakes, make the blueberry sauce: In a saucepan, combine frozen blueberries, sugar, lemon juice, and vanilla. Cook over medium heat, stirring occasionally, until the mixture thickens slightly, about 10 minutes. Set aside to cool.
  5. Once the cake is done, remove from oven and place on a cooling rack. Let cool for 15 minutes, then poke holes all over the cake about 1 inch apart using a skewer or wooden spoon handle.
  6. Pour the warm blueberry sauce over the cake, making sure it seeps into all the holes. Dollop the lemon curd evenly on top and spread to cover the surface.
  7. Prepare the white chocolate ganache: Heat the heavy cream until just simmering. Pour over the white chocolate chips and let sit for 2 minutes, then stir gently until smooth. Add vanilla extract and stir.
  8. Pour the ganache evenly over the cake, smoothing with a spatula. Chill the cake in the refrigerator for at least 2 hours.
  9. Before serving, garnish with fresh blueberries, lemon zest, and mint if desired. Slice with a serrated knife for clean pieces.

Notes

Do not overbake the cake to keep it moist. Use a sturdy skewer for even holes. Warm sauces before pouring to help them seep in without melting the cake. Melt ganache slowly to avoid seizing. Chill the cake for at least 2 hours to meld flavors and firm the ganache. Warm knife under hot water for cleaner slices.

Nutrition

Keywords: blueberry lemon poke cake, white chocolate ganache, easy dessert, lemon cake, poke cake, blueberry dessert, homemade dessert

Find it online: https://elaraeats.com/luscious-blueberry-lemon-poke-cake-recipe-easy-homemade-dessert-with-white-chocolate-ganache/