Blueberry Poke Cake loaded with blueberry puree!!
This is a moist cake loaded with blueberry puree throughout!!! The delicious taste of blueberries in almost every bite!!!
RECIPE
Ingredients
For the blueberry puree
• 3 cups (420 grams) fresh or frozen blueberries, plus a handful of fresh for decorating, if desired
• 3/4 cup (180 milliliters) water
• 1/2 cup (100 grams) granulated sugar
• 1 tablespoon cornstarch
• 1/8 teaspoon fine salt
• 2 teaspoons fresh lemon juice
For the vanilla cake
• Cooking spray or softened butter, for greasing the pan
• 1 2/3 cups (333 grams) granulated sugar
• 1/2 cup (120 milliliters) vegetable oil
• 1/2 cup (4 ounces/113 grams) unsalted butter, melted and slightly cooled
• 1 tablespoon vanilla extract
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1 3/4 cups (420 milliliters) buttermilk, at room temperature
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon fine salt
• 2 2/3 cups (308 grams) cake flour
For the whipped cream
• 2 cups (480 milliliters) heavy cream
• 3 tablespoons confectioners’ sugar
• 2 teaspoons vanilla extract
Step 1
Make the blueberry puree: In a medium saucepan over high heat, stir together the blueberries, water, sugar, cornstarch and salt. Bring to a boil and cook, stirring occasionally, for about 5 minutes. Reduce the heat to medium-high and simmer until the puree thickens and the berries begin to break down, about 15 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from the heat and let cool for about 5 minutes.
Transfer the puree to a blender and blend on medium-high speed until thick and pour-able. Pour the puree into a 2-cup (480-milliliters) liquid measuring cup with a spout, if you have one, or a spouted pitcher, and mix in the lemon juice. Set aside 3 to 4 tablespoons of puree in a small bowl.
Step 2
Make the cake: Position the rack in the middle of the oven and preheat to 350 degrees. Grease a 9-by-13-by-2-inch baking pan with cooking spray or butter. Line the pan with a sheet of parchment paper with a generous overhang on the long sides.
Step 3
In a large bowl, whisk together the sugar, oil, butter and vanilla until thick, glossy and thoroughly combined, about 30 seconds. Whisk in the eggs and yolk, one at a time, ensuring each is incorporated before adding the next.
Whisk in the buttermilk, followed by the baking powder, baking soda
and salt, one at a time, vigorously whisking after each addition.
Using a sifter or fine-mesh strainer, sift the flour over the bowl
and whisk until almost smooth; a few small lumps are okay.
Scrape the batter into the prepared pan, and lightly drop the pan
on the counter a few times to pop any air bubbles.
Bake for 30 minutes, rotating the pan halfway through,
until a cake tester comes out with a moist crumb or two,
the cake bounces back when lightly pressed with your finger
and is just starting to come away from the sides of the pan.
Step 4
Transfer the cake pan to a wire rack and immediately begin poking the cake with the end of a wooden (or silicone) spoon. The holes should be about 1 inch apart and should evenly cover the entire top of the cake. Press the spoon handle into the cake until it feels like you may have hit the bottom of the pan. Depending on your poking utensil, you may need to wipe off the end with a damp cloth after creating each hole, as the cake crumbs may stick to it. If some of the holes (or all of them) look like they’ve closed up a bit after you’ve poked, gently re-poke them. Spoon or drizzle the puree into the holes, filling each one up. The cake absorbs the puree quickly, so refill the holes
with the puree until you run out, or until the cake
seems adequately filled. (see NOTE)
Refrigerate the cake, still in its pan and on the cooling rack, for about 2 hours,
or until the bottom of the pan is cold to the touch.
Or, if you’re feeling impatient, freeze for 30 to 45 minutes.
Step 5
Make the whipped cream: When ready to serve, in the bowl of a stand mixer fitted with the whisk attachment — or, if using a hand-mixer, in a large bowl — combine the cream, sugar and vanilla and beat on medium to medium-high speed until medium to stiff peaks form, about 5 minutes.
Step 6
Run a butter knife around the short ends of the pan (the ones without the parchment overhang) and, holding on to the parchment overhang, lift the cake out of the pan.
Step 7
Place the cake on a rectangular serving platter or cutting board. Because it's nice to slice the cake through the rows of holes, for optimal berry exposure, eyeball where the holes are (or make tiny little marks with a paring knife,) before generously frosting the top of the cake with the whipped cream, leaving the sides naked. Drizzle some of the reserved puree
on top of the whipped cream and drag your spoon through it
to create streaks. Your goal is a white whipped cream with purple berry swirls
Sprinkle a few blueberries over the cake, if desired, slice along the rows of holes and serve.
How to Make a Stack of Giant Blueberry Pancakes out of CAKE! With Maple-Infused Buttercream!
How To Cake It Yolanda Gampp is stepping up the breakfast game! This delicious stack of giant blueberry pancakes is made of her classic vanilla cake filled with blueberry jam and maple syrup infused buttercream. The blueberries are ñ believe it or not, made of colored fondant molded and detailed to look like real berries. The stack is complete with a generous drizzle of fresh ooey gooey maple syrup.
To find the full recipe for this cake, head to our blog -
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Welcome to How To Cake It with Yolanda Gampp. If you love baking and want to learn how to turn eggs, sugar and butter into CRAZY novelty cakes like Yo's famous Watermelon Cake then join us. Each episode includes the A-Z process and recipe of making one of a kind edible creations, gorgeous buttercream cakes, and more! You learn how to make recipes like Italian meringue buttercream, the perfect chocolate cake and vanilla frosting - PLUS tips and tricks on using Simple Syrup, carving, icing, applying and painting fondant, and simple ways to make any cake look amazing. Leave a comment with your cake idea and you may just see it on the channel! New Video Every Tuesday at 8am EST.
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Editor: Orhan Sumen
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