Blueberry Poke Cake Food

BLUEBERRY POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
• Blend cake mix plus extender, 1 1/4 cups water, egg whites, and oil together in a bowl using an electric mixer until just moistened. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 32 to 26 minutes.
• While cake is baking, stir sugar and cornstarch together in a small saucepan over medium heat. Add 1 cup water and bring to a boil, stirring constantly. Add blueberries and lemon juice; cook and stir until blueberries burst and sauce turns a deep purple color, about 10 minutes. Gently mash any berries that did not burst. Remove from heat and let cool until cake is ready.
• Transfer cake to a cooling rack and let cool to room temperature, at least 25 minutes.
• Poke holes into the cake about 1 inch apart using the handle of a wooden spoon. Slowly pour the warm blueberry sauce over cake. Refrigerate until cool before slicing.

STRAWBERRY POKE CAKE

Steps:

• For the cake: Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch pan.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk and vanilla in a spouted measuring cup; set aside.
• Beat the sugar and butter in a stand mixer (or a large bowl if using a hand mixer) at medium speed until very light in color and fluffy, about 5 minutes, scraping down the side of the bowl as needed. Slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer running, alternate beating in the flour mixture in three additions and the buttermilk mixture in two, starting and ending with the flour mixture. Scrape down the side of the bowl, and beat until the batter is well mixed. Spread into the prepared pan.
• Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes, rotating the pan halfway through. Let cool in the pan for 30 minutes. Using a fork, poke holes in the top and all the way through the cake.
• Bring 1 cup water to a boil, pour over the gelatin in a small bowl and stir until completely dissolved, about 2 minutes. Stir in 1/2 cup cold water. Pour the mixture evenly over the cooled cake. Refrigerate for 2 hours. Put a large bowl (for whipping the cream) in the refrigerator.
• For the sweetened berries: While the cake chills, hull and quarter the strawberries. Toss with the granulated sugar in a medium bowl, and set aside until soft and juicy, about 1 hour.
• For the topping: Remove the cake from the refrigerator. Whip the cream with the sugar and vanilla in the chilled bowl until fluffy. Spread it over the cake, slice the cake and serve with the strawberries.

LEMON-BLUEBERRY POKE CAKE

Steps:

• Make the lemon cake:
• Preheat oven to 350°F. Line loaf pan with parchment paper, leaving an overhang on the long sides, and lightly coat with nonstick spray.
• Whisk flour, baking powder, and salt in a medium bowl. Whisk lemon zest into sugar in a large bowl until very fragrant, about 1 minute. Add eggs, oil, and vanilla and whisk until light in color and slightly thickened, about 3 minutes. Whisk in half of the dry ingredients, then whisk in yogurt. Whisk in remaining dry ingredients. Add lemon juice and whisk to combine. Scrape batter into prepared pan and smooth top.
• Bake cake, rotating pan halfway through, until top is golden brown and a tester inserted into the center comes out clean, 55-60 minutes. Transfer pan to a wire rack and let cool, about 2 hours.
• Make the blueberry filling:
• Bring sugar and 1 cup water to a boil in a medium saucepan. Add blueberries, then reduce to a simmer. Smash blueberries with the back of a spoon and continue to simmer 20 minutes.
• Meanwhile, sprinkle gelatin over 1/3 cup cold water in a small bowl; let sit 10 minutes to soften.
• Strain blueberry mixture through a fine-mesh sieve into a medium bowl, pressing blueberries with the back of spoon to release juices. Whisk about 1/3 cup blueberry syrup into gelatin mixture, stirring to dissolve, then pour gelatin mixture over remaining blueberry syrup and stir to combine. Chill at least 1 1/2 hours.
• Run a knife around sides of cooled cake to loosen. Using parchment overhang, transfer cake to a baking sheet or cutting board. Starting at 1 end of cake, use a 1/8" dowel or the thin handle of a wooden spoon to poke holes in rows spaced about 3/4" apart, alternating between 2 and 3 holes per row (you should have about 11 rows of holes).
• Transfer chilled blueberry filling to a pastry bag, turkey baster, or squeeze bottle. Carefully squeeze filling into holes.
• Make the lemon glaze:
• Whisk powdered sugar, lemon juice, and 1 Tbsp. water in a medium bowl. Transfer cake to a wire rack set inside a rimmed baking sheet. Spread glaze over cake with a spatula, covering the holes. Toss blueberries in glaze bowl to coat, then sprinkle blueberries and lemon zest over cake. Chill until filling and glaze are set, about 1 hour.
• Do Ahead
• Lemon cake can be made 1 day ahead. Cake can be baked, filled, and glazed 3 days ahead; chill in an airtight container.

RED, WHITE & BLUEBERRY POKE CAKE

Steps:

• Preheat oven to 350°. Line bottoms of two 9-in. round baking pans with parchment or waxed paper; coat paper with cooking spray. In a large bowl, combine cake mix, water, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes., Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool completely in pans on wire racks., For strawberry gelatin, in a small saucepan, combine strawberries, sugar and water; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until berries are soft. Strain into a small bowl, pressing berries lightly; discard pulp. Add gelatin to syrup, stirring to dissolve completely. Cool to room temperature. Repeat steps to make blueberry gelatin., Using a wooden skewer, pierce tops of cakes to within 1 inch of edge; twist skewer gently to make slightly larger holes. Gradually pour cooled strawberry mixture over 1 cake, being careful to fill each hole. Repeat with blueberry mixture and remaining cake. Refrigerate, covered, overnight., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form., Run a knife around sides of pans to loosen cakes. Remove strawberry cake from pan; remove paper. Place cake on a serving plate. Spread with 1 cup whipped cream., Remove blueberry cake from pan; remove paper. Place cake over whipped cream layer. Frost top and sides with remaining cream. Refrigerate at least 1 hour before serving.

STRAWBERRY POKE CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 20 minutes.
• Meanwhile, in medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or tines of meat fork halfway into cake. Carefully pour strawberry gelatin evenly over top of cake. Cool completely, about 1 hour.
• Spread frosting over top of cake. Drizzle red decorating gel over frosting. Cut into 4 rows by 3 rows. Garnish each piece of cake with strawberries.

JELL-O BERRY BLUE POKE CAKE

Steps:

• Place cakes, top sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hours.
• Dip bottoms of cake pans in warm water 10 sec.; unmold cakes. Fill and frost cake layers with COOL WHIP. Refrigerate 1 hour.

STRAWBERRY POKE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-35 minutes. Cool for 10 minutes; remove from pans to wire racks to cool completely., Using a serrated knife, level tops of cakes if necessary. Return layers, top side up, to 2 clean 9-in. round baking pans. Pierce cakes with a meat fork or wooden skewer at 1/2-in. intervals. , Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours., Dip bottom of 1 pan into warm water for 10 seconds. Invert cake onto a serving platter. Top with chilled strawberries and 1 cup whipped topping. Place second cake layer over topping., Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers.

BLUEBERRY CAKE

Steps:

• Preheat the oven to 200C/fan 180C/gas 6. Butter a 22cm cake tin, line the bottom with baking parchment. Put a third of the frozen blueberries aside, sprinkle the rest with flour, set aside (do not defrost).
• In a large bowl, beat the sugar and eggs until smooth, add the vegetable oil, lemon zest and juice and yogurt. Combine the wet ingredients with the flour, baking powder and a pinch of salt using a whisk. Don't worry if a few lumps remain. Add the blueberries mixed with flour.
• Pour the cake mixture into the prepared tin. Sprinkle the remaining berries on top. Put the tin in the oven, reduce the temperature to 180C/fan 160C/gas 4. Bake for 1 hr 10 mins-1hr 20 mins or until a skewer inserted into the cake comes out clean. Remove from oven and set aside to cool. After removing from the baking tin, sprinkle the cake with icing sugar, if you like.