Blackberry Poke Cake

This Blackberry Poke Cake comes together in a snap, and you top with the blackberry curd right in the pan for easy transport to picnics and backyard barbecues. The bright flavor of the fresh Oregon blackberry curd is a slight deviation from a traditional pudding poke cake, but it’s one we think you’ll love. There’s never been a tastier way to get your antioxidants and vitamins!

Recipe by Heather Arndt Anderson from

oregon berries blackberry poke cake


For the Cake

3 cups all-purpose flour
1 ½ cups sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon kosher salt
1 ½ cups whole milk
¾ cup vegetable oil
3 eggs
1 teaspoon vanilla

For the Blackberry Curd

1 ½ cups sugar
3 tablespoons cornstarch
¼ cup fresh lemon juice, strained
Zest of one lemon
6 egg yolks
2 cup fresh or frozen/thawed Oregon blackberries
6 tablespoons butter
Pinch of salt


For the Cake

Step 1
Preheat the oven to 350°F. Grease or butter a 9″x13” baking dish.

Step 2
In a large mixing bowl, whisk together the flour, sugar, baking powder/soda, and salt. In a separate bowl (or large measuring cup, to save dishes), whisk together the milk, oil, eggs, and vanilla. Pour the wet ingredients into the dry ingredients and stir together until fully incorporated.

Step 3
Scrape the batter into the prepared cake pan and bake for 35-40 minutes, or until lightly golden brown and an inserted toothpick comes out clean. With the handle of a clean wooden spoon, poke holes about ¾ of the way through the cake, an inch or so apart. Set aside.

For the Blackberry Curd

Step 1
First, purée the blackberries and press the purée through a fine-mesh sieve to remove the seeds.

Step 2
In a medium saucepan, whisk together the sugar, cornstarch, lemon juice and zest, egg yolks and salt until smooth (make sure there aren’t any cornstarch lumps). Add the butter and blackberry purée and heat over medium heat. Whisk constantly, scraping the sides and bottom, and gently cook until the curd is thickened but not fully set.

For the Poke Cake Assembly

Step 1
Pour the hot curd over the baked cake, making sure the curd fills the holes (picking up the pan and lightly smacking it down on the counter helps the curd go in).

Step 2
Cover the cake with a piece of wax paper or plastic wrap, lightly pressing it onto the cake to help avoid a skin forming on the curd. Allow the cake to cool completely until the curd sets, then slice and serve.