Lemon Blueberry Poke Cake (Printer-Friendly)
Zesty lemon cake soaked with blueberry sauce, finished with almond cream and toasted almonds.
# What You'll Need:
→ Lemon Cake
01 - 2 cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - ¾ cup unsalted butter, softened
06 - 1¼ cups granulated sugar
07 - 3 large eggs
08 - 1 tablespoon lemon zest
09 - ⅓ cup fresh lemon juice
10 - ½ cup whole milk
11 - 1 teaspoon vanilla extract
→ Blueberry Sauce
12 - 1½ cups fresh or frozen blueberries
13 - ¼ cup granulated sugar
14 - 1 tablespoon lemon juice
15 - 1 tablespoon cornstarch
16 - 2 tablespoons water
→ Almond Topping
17 - 1 cup heavy whipping cream
18 - ¼ cup powdered sugar
19 - ½ teaspoon almond extract
20 - ½ cup sliced almonds, toasted
# How to Make It:
01 - Preheat the 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 fully incorporated.
04 - Gradually fold the dry ingredient mixture into the wet ingredients, mixing until just combined. Pour the batter into the prepared baking 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. Mix the cornstarch and water in a separate bowl until smooth, then stir 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 about 1 inch apart. Pour the blueberry sauce evenly over the cake, gently guiding 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 layer. Refrigerate the cake for at least 1 hour before slicing and serving.
# Expert Advice:
01 -
- The blueberry sauce seeps into every pocket of the cake, so each bite is a surprise of fruit and citrus together.
- That almond cream on top tastes like something from a bakery case, but it comes together in about three minutes with a hand mixer.
- It looks elaborate and slice worthy, yet the whole thing is really just assemble and chill.
02 -
- Wait until the cake is completely cool before adding the cream, because warm cake will melt your beautiful topping into soup.
- Do not skip the poking step or the sauce will just sit on top and slide off when you cut into it.
- The cornstarch slurry must be mixed right before you add it, otherwise it settles and you get lumps in your sauce.
03 -
- Toast the almonds in a dry skillet over low heat, shaking the pan constantly, because they burn faster than you think and there is no saving them once they do.
- Use a wooden spoon handle or a thick straw for poking holes so they are wide enough to actually hold the sauce without collapsing.