Lemon Blueberry Poke Cake Recipe

Lemon Blueberry Poke Cake

This will be the easiest - and quickest - dessert you make all week! - by Jane Ash

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TIP! Cake can be assembled up to four hours ahead. Keep refrigerated. Decorate just before serving. White Mud Cake is available from the bakery section of Coles supermarkets. You can replace with any plain 20cm round cake.

Ingredients

540g packet ready-to-decorate White Mud Cake

½ cup lemon curd

½ cup blueberry jam

300ml tub thickened cream

125g punnet blueberries

Method

Place cake on a serving plate. Using the end of a round-handled wooden spoon (1.5cm diameter), poke holes in the cake from top to base, about 2cm apart.
Spoon lemon curd into a snap-lock sandwich bag. Squeeze into one corner. Twist bag. Snip tip. Pipe into holes to fill. (It may be necessary to use a skewer to push curd down to base of holes.)
Spread jam evenly over top of cake.
Beat cream in the small bowl of an electric mixer until firm peaks form. Dollop over jam. Gently spread to cover top and around side of cake. Drizzle with remaining curd. Refrigerate for 1 hour.
Just before serving, top with blueberries.

Jane Ash

Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

Ingredients

Method

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