Paleo Lemon Blueberry Poke Cake

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Paleo Lemon Blueberry Poke Cake /

 Paleo Lemon Blueberry Poke Cake is a simple and easy to make cake, that everyone will love. When I was growing up in the 70’s, my Mom used to make this cake called a Lemon Poke Cake. It was just the best cake ever.  The name “poke” came from the holes you would poke in the cake before icing it. These holes let the icing get all throughout the cake. I have my Mom’s recipe, but it had white flour and tons of confectioner’s sugar, and fake lemon concentrate. So I gave her recipe a fabulous paleo and low carb make over! I also added some optional blueberries for extra antioxidants. You can also leave out the berries and just have lemon poke cake which is also amazing.  Do you have any old family recipes that you wish were grain free or low carb?

Paleo Lemon Blueberry Poke Cake  /


Paleo Lemon Blueberry Poke Cake /


Paleo Lemon Blueberry Poke Cake /


Paleo Lemon Blueberry Poke Cake /


Paleo Lemon Blueberry Poke Cake /

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Paleo Lemon Blueberry Poke Cake
5.0 from 1 reviews
Recipe type: paleo, grain free, low carb, primal, nut free, vegetarian
Cuisine: dessert
Prep time:
Cook time:
Total time:
Serves: 9
Paleo Lemon Blueberry Poke Cake is a simple and easy to make cake that is grain free and has low carb version.
  1. Preheat oven to 350 F, and grease or oil a 9” round cake pan.
  2. In a large mixing bowl combine: all the first 8 cake ingredients. Stir together thoroughly, breaking up any coconut flour clumps. Add in baking soda- vinegar mixture and stir.
  3. Gently add and mix in the blueberries.
  4. Spoon cake batter into prepared pan and spread around evenly.
  5. Bake in 350 F oven for 30 minutes or until center is firm.
  6. Remove cake from oven and let cool for 10 minutes while you make the lemon ice glaze.
  7. Heat a small sauce pan over low heat and melt: coconut oil or butter, and coconut butter. Stir the mixture as it melts and break up any coconut butter clumps.
  8. Once melted, remove from heat and add all the rest of the lemon ice glaze ingredients. Stir the glaze thoroughly until well mixed and set aside to cool.
  9. Use a metal or wooden skewer, or large toothpick to poke holes all over the cake. Be sure to poke all the way down to the bottom of cake.
  10. Spoon or pour lemon ice glaze all over the top of cake, making sure to cover well. Use the back of a spoon to spread around evenly.
  11. Let cake cool and glaze set awhile. Should only take 5 minutes or so for glaze to solidify a bit.
  12. Slice and serve. Unused portions should be stored in the fridge.
Nutritional Data for Low Carb Version including berries: Servings: 9 slices, Serving size: 1 slice, Cal: 130, Carbs: 7 g / Net Carbs: 4.4 g, Fiber: 2.6 g, Fat: 10 g, Protein: 3 g, Sugar: 1 g

Nutritional Data for Paleo Version; Servings: 9 slices, Serving size: 1 slice, cal: 165, Carbs: 16 g / Net Carbs: 13.4, Fiber: 2.6 g, Fat: 10 g, Protein: 3 g, Sugar: 11 g

*All nutritional data are estimates based on the products I used*



  1. sarah says

    can i make the cake ahead of time and freeze it? i have a lot to bake for the holidays. also, can i use more lemon juice if i don’t have the extract?

  2. Laura Merzi says

    I was so excited to try this. I didn’t have lemon extract so that may have made it less-lemony than it should have been. However, I think I took it out too early and then glazed it too soon? The glaze never really hardened up and the whole cake is almost wet. However, I will try again!!

    • says

      Laura, I hope it goes better next time. Don’t take it out until a toothpick comes out of the center clean. If the glaze does not harden then it may need more oil or butter in it or need to be refrigerated to harden if it is too warm in your house.

  3. Teressa says

    My sister and I saw this recipe posted on Facebook yesterday. I went over to her house today and she made it. YAY!!! It was delicious!! We had a small slice shortly after it came out of the oven…nice and warm!!! We ate a sugar-free, carb-free lunch – which was incredible…Anyway, I was stuffed, but I somehow managed to eat another small slice with sugar-free, carb-free, made from coconut milk, ice cream. WOW! Delicious!! Thank you for the recipe! I hope to make it on my own soon! :-)

    • says

      Awe, thanks for your very kind words and making my day! Very nice of you and your sister to try this and let me know your results. So happy you enjoyed it :)

  4. Melanie says

    Sounds delicious! Can’t wait to try it! I remember the poke cake my mom made with jello. How would I substitute that recipe? Also how do you know what measurements for thing when you’re substituting coconut flour in things?

    • says

      Hi Melanie, my Mom’s version had Jello too. I remade hers but had to leave out the jello. You can leave out the blueberries and it would be very much like the old school lemon poke cake. Coconut flour is tricky, but it is about 1/3 cup coconut flour to 1 cup standard flour. But it always requires more eggs to bind it, and more liquids as, it absorbs much liquid. It does take some experimenting to get it at the right consistency and sometimes it just won’t work in some recipes.

  5. Becky says

    Thank you for a wonderful recipe! It took me back to my childhood, as well, when my mom would make poke cakes. This was a huge hit with the kids, too!

    • says

      Becky, thank you for your most kind words. My mom made a lot of poke cakes for us in the 70’s. So, there will be more flavors of poke cakes I will be making for the blog soon.

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