Lemon Blueberry Poke Cake Almond (Printer-Friendly)
Moist lemon blueberry creation soaked in citrus syrup, topped with fluffy whipped cream and toasted almonds for a perfect sweet finish.
# 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)
# How to Make It:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking pan with butter or nonstick spray.
02 - In a large bowl, combine the lemon cake mix, milk, eggs, and vegetable oil. Beat on medium speed for 2 minutes until smooth and well combined.
03 - Gently fold the blueberries into the batter using a spatula, being careful not to overmix.
04 - Pour the batter into the prepared pan and spread evenly. Bake for 30 to 35 minutes, or until a toothpick inserted in 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. Use the handle of a wooden spoon to 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.
08 - In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract using a hand mixer or stand mixer until stiff peaks form.
09 - Spread the whipped cream evenly over the cooled cake. Sprinkle with toasted sliced almonds and garnish with fresh blueberries and lemon zest if desired.
10 - Refrigerate the cake for at least 1 hour before slicing into squares and serving.
# Expert Advice:
01 -
- The poke technique sounds fussy but takes about thirty seconds and makes the cake impossibly moist and flavorful throughout.
- That almond crunch on top against the creamy whipped cream and jammy blueberries is the kind of texture contrast that makes people close their eyes when they take a bite.
02 -
- Do not skip the full cooling step before adding whipped cream because even slightly warm cake will cause the topping to weep and slide right off in streaks.
- One tablespoon of lemon zest folded into the raw batter changes the entire personality of this cake from pleasant to absolutely electric.
03 -
- Freeze the mixing bowl and beaters for fifteen minutes before whipping cream because cold equipment makes the cream whip faster and hold its shape longer.
- Pour the syrup in a slow spiral starting from the outside edge and working inward so every corner of the cake gets equal treatment.