Paleo Lemon Blueberry Poke Cake


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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5.0 from 1 reviews
Paleo Lemon Blueberry Poke Cake
Prep time
Cook time
Total time
Paleo Lemon Blueberry Poke Cake is a simple and easy to make cake that is grain free and has low carb version.
Recipe type: paleo, grain free, low carb, primal, nut free, vegetarian
Cuisine: dessert
Serves: 9
  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. Cathy says

    Hi Stacey,
    I cant wait to try your cake, it looks delicious. I have one question. I cant find lemon extract, is it possible to use organic lemon essential oil instead? I have never used it in cooking, but I have heard that it is very healthy and tasty when added to food.
    I would love to hear your thoughts.
    Thank you!

    • says

      Cathy, I buy lemon extract in the spice section of most stores. I know people do use lemon essential oil in cooking and baking. I have not tried it yet, but it may be a good substitute.
      ~ Stacey

      • Cathy says

        Stacey, Thanks for your reply!, I am currently living in Greece and I can’t find a lot of things here :-( I will keep on looking for it though. I will try to make the cake with the lemon essential oil and I’ll l let you know how it turned out! Thanks again, Cathy

  2. 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?

  3. 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.

  4. 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 :)

  5. 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.

  6. 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.

  7. Kacy says

    Love the looks of this recipe! Have you tried it with a chia or flax egg? I’m allergic to eggs and with all my food allergies am having a difficult time finding recipes! Thanks!

  8. Tess D says

    In place of the syrup as the cake sweetener, could I substitute an equal amount of Swerve? Made your Texas Sheet Cake Brownies today. They were the first dessert I’ve had since going low carb. Absolutely fantastic, even our non low Carvers enjoyed them. Thank you.

    • says

      Tess, you could use Swerve, just use a little more, maybe a 1/2 cup and be sure to add more milk of choice to balance the recipe. I would double the the milk of choice amount.
      Not an exact science but that is what I would try.

  9. says

    YUM-O! My first paleo dessert and I am hooked!! Great treat…I haven’t had cake in a long, long time (without paying consequences lol) Some one asked about using a 9″ glass pie plate which I also used but didn’t read your advice frist to maybe cook a little longer. Mine is a wee bit soggy in the center but the edges were so beautifully browned I didn’t want to overdo it but next time I will add 5 min longer baking time. And besides, the glaze makes it very moist anyway, so I am happy. I also added about 1 t. fresh thyme leaves to the warm melted butters of the glaze before mixing in the rest. One question please… I have noticed many recipes using the term 1 1/2 Tablespoons. Is there a new measuring spoon I am not aware of for 1/2 T? Or are they just eyeballing an approximate 1/2 of one tablespoon? Thanks:)

    • says

      Hi Kim, thank you for the great feedback! My oven seems to bake a bit quicker than most too, so most baked goods will probably need extra time. Yes, my measuring spoons do have 1/2 Tbsp on them. But if yours do not then 1/2 Tbsp is actually equal to 1 1/2 Tsp (hoping you have the 1/2 Tsp spoon). The Thyme leaves sounds yummy, great idea!

  10. Rebekahp says

    This recipe looks great, I want to split the flours between almond & coconut, how much of each do I need?

    • says

      Rebekah, this is not an exact science but you could try 1/3 cup coconut flour and 1/2 cup almond flour. Can’t guarantee the results, but that is the ratio I would try.

  11. says

    OMG! This looks amazing! I love lemon and blueberries together! I was looking for something to make to take to my Granny’s and this is it! Thanks for sharing!

    • says

      Thank you Sherri @overthrowmartha, I love your recipes and all the awesome DIY projects on your site! Hope your Granny likes it!

    • says

      Thank you Sandi, I was still having reactions too after going gluten free. I think some of the other grains do get cross contaminated. I have been really enjoying reading your helpful articles on your fantastic blog. I do have much fear when dining out especially. Your site is a great find for me!!

  12. Ronna says

    Do you think I could use a 9″ glass pie dish for this recipe instead of a cake pan? I don’t own one, and prefer to bake in glass.

    • says

      Ronna, you could use glass pie dish, but the cooking time may need to be adjusted a little. Glass might take just a tad longer. The shape will be a little different too.

  13. Ronna says

    Do you think this recipe could be made in a 9″ glass pie dish? I don’t own a round baking pan & I prefer to use glass.

  14. Elizabeth says

    Do you have a substitute for the coconut butter? I am having a hard time finding it and can’t easily make it myself. Thanks!

    • says

      Elizabeth, you can substitute 1 extra Tbsp coconut oil, or butter, or ghee for the coconut butter. It is fine without the coconut butter. I am not good at making it either.

  15. Cathy D says

    My mom made that too!! I’ve asked for her recipe but she has lost it somehow. She thinks hers had pudding in it…Does yours? Would you be able to send me the one you have, I would be ever so appreciative :) Now then, I’ve been wanting that cake for so long but I eat Keto so I’m looking forward to trying your made-over version! Yay, making it now. :)

    • says

      Cathy, thanks for trying the recipe, and yes my Mom’s did involve instant lemon pudding. I will email you the recipe. I would still sneak some of it if I was not Celiac. Hope you enjoy the healthier version.

  16. Kelly says

    Hi, I really love your recipes!, but lately I haven’t been getting your newsletter/blog. I really want to get your new recipes!.


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