Lemon Blueberry Poke Cake (Printable Version)
Moist lemon cake filled with blueberry sauce pockets, topped with almond cream and toasted sliced almonds.
# What You’ll Need:
→ Lemon Cake
01 - 2 cups all-purpose flour
02 - 1 ½ tsp baking powder
03 - ½ tsp baking soda
04 - ½ tsp salt
05 - ¾ cup unsalted butter, softened
06 - 1 ¼ cups granulated sugar
07 - 3 large eggs
08 - 1 tbsp lemon zest
09 - ⅓ cup fresh lemon juice
10 - ½ cup whole milk
11 - 1 tsp vanilla extract
→ Blueberry Sauce
12 - 1 ½ cups fresh or frozen blueberries
13 - ¼ cup granulated sugar
14 - 1 tbsp lemon juice
15 - 1 tbsp cornstarch
16 - 2 tbsp water
→ Almond Topping
17 - 1 cup heavy whipping cream
18 - ¼ cup powdered sugar
19 - ½ tsp almond extract
20 - ½ cup sliced almonds, toasted
# Directions:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Blend in the lemon zest, lemon juice, whole milk, and vanilla extract until the mixture is smooth.
04 - Gradually fold the dry ingredient mixture into the wet ingredients, stirring until just combined. Do not overmix. Pour the batter into the prepared pan and smooth the top with a spatula.
05 - Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes.
06 - While the cake bakes, combine the blueberries, granulated sugar, and lemon juice in a small saucepan. In a separate bowl, whisk the cornstarch and water together, then stir the slurry into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens, about 3 to 4 minutes. Remove from heat and let cool slightly.
07 - Using the handle of a wooden spoon, poke holes across the surface of the cooled cake, spacing them approximately 1 inch apart. Pour the blueberry sauce evenly over the cake, gently nudging it into the holes. Allow the cake to cool completely.
08 - Beat the heavy whipping cream, powdered sugar, and almond extract together until stiff peaks form. Spread the whipped cream evenly over the fully cooled cake.
09 - Sprinkle the toasted sliced almonds evenly over the whipped cream topping. Refrigerate the cake for at least 1 hour before slicing and serving.
# Top Tips:
01 -
- The blueberry sauce seeps into every pocket of the cake, making each bite impossibly juicy and surprising.
- That almond whipped cream topping will ruin you for plain frosting forever, trust me on this.
02 -
- Patience matters here, if you spread the cream on a warm cake it will melt into a sad puddle.
- I once rushed the blueberry sauce and undercooked the cornstarch, leaving it cloudy and thin, let it bubble for the full time.
03 -
- Toast the almonds in a dry skillet over low heat, they go from golden to burnt in seconds so stay right there and shake the pan constantly.
- When poking the holes, twist the spoon handle slightly as you pull it out to keep the holes from collapsing shut.