Monthly Archives: June 2017

BlueBerry Poke Cake

Blueberry Poke Cake

Ten minutes to throw together this delicious cake from scratch, Twenty-five minutes to bake, Five minutes to cool.  Add the blueberry topping and a whipped topping and you are all set.  Fast, easy and so very delicious.

Don’t have blueberries, use blackberries, strawberries, or how about peaches.  Use what you have on hand and make this over the top yummy cake for family and friends.  Don’t forget to share with the neighbors.

2 1/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup unsalted butter, melted
3/4 cup buttermilk
3 eggs
1 teaspoon vanilla extract
2 cups blueberry preserves or any other preserves you enjoy.
6 tablespoons water
4 cups whipped topping

Preheat oven to 350 degrees.  Spray a 13×9 baking dish with cooking spray.

In a large bowl whisk together flour, sugar, baking powder, baking soda.

Make a well in center of dry ingredients and add melted butter, buttermilk, eggs and vanilla.  Beat with a mixer at low-speed until combined and smooth.

Bake for 25 minutes or until a wooden toothpick comes out clean.  Cool for 5 minutes.

While cake is cooling, in a bow add your preserves and water.  Stir to mix.

Take a wooden end of a spoon and make holes in your cake.

Pour preserve mixture over cake spreading to fill in the holes and cover the cake.  Chill for 10 minutes.

Spread top of cake with whipped topping.  Garnish with blueberries.


Blueberry Poke Cake  Chocolate Chip Cookie Mug