Lemon Blueberry Poke Cake Almond (Printable Version)
Moist lemon cake with blueberries, soaked in citrus syrup and topped with whipped cream and toasted almonds.
# What You’ll Need:
→ Cake
01 - 1 box (about 15 oz) lemon cake mix
02 - 1 cup whole milk
03 - 3 large eggs
04 - 1/2 cup vegetable oil
05 - 1 cup fresh or frozen blueberries
→ Lemon Syrup
06 - 1/2 cup freshly squeezed lemon juice
07 - 1/2 cup granulated sugar
→ Topping
08 - 1 1/2 cups heavy whipping cream
09 - 1/4 cup powdered sugar
10 - 1 teaspoon pure vanilla extract
11 - 1/2 cup sliced almonds, toasted
12 - Fresh blueberries and lemon zest for garnish (optional)
# Directions:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking pan with butter or nonstick spray.
02 - In a large mixing bowl, combine the lemon cake mix, milk, eggs, and vegetable oil. Beat on medium speed with an electric mixer for 2 minutes until the batter is smooth and free of lumps.
03 - Gently fold the fresh or frozen blueberries into the batter using a spatula, taking care not to crush them.
04 - Pour the batter into the prepared pan and spread it evenly. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
05 - While the cake bakes, combine the lemon juice and granulated sugar in a small saucepan. Heat over medium-low, stirring constantly until the sugar fully dissolves. Remove from heat and set aside.
06 - Remove the cake from the oven and let it cool for 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the entire surface of the cake.
07 - Slowly pour the warm lemon syrup over the cake, allowing it to seep into the holes. Let the cake cool completely to room temperature.
08 - In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
09 - Spread the whipped cream evenly over the cooled cake. Sprinkle the toasted sliced almonds over the top and garnish with fresh blueberries and lemon zest if desired.
10 - Refrigerate the cake for at least 1 hour before slicing into 12 portions and serving.
# Top Tips:
01 -
- The lemon syrup soaks into every puncture of the cake and creates these incredible pockets of tangy sweetness that catch you by surprise with each bite.
- It looks like it took far more effort than it actually does, which makes it perfect for potlucks, birthdays, or impressing someone you are cooking for.
02 -
- The holes you poke need to be generous and deep but not all the way to the bottom, or the syrup will pool under the cake and make it soggy rather than soaked.
- Do not skip the chilling step because a warm or even room temperature cake will melt the whipped cream into a sad puddle before you ever get it to the table.
03 -
- Warm the syrup slightly before pouring even if you made it ahead and refrigerated it, because cold syrup will not soak in evenly and you will end up with dry patches.
- Toss fresh blueberries in a teaspoon of flour before folding them into the batter and they will stay suspended instead of sinking to the bottom during baking.