Lemon Blueberry Poke Cake with Almond (Printable version)
Moist lemon-blueberry cake soaked in citrus syrup, topped with whipped cream and toasted almonds for a perfect sweet treat.
# What You'll Need:
→ Cake
01 - 1 box (15.25 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 Prepare:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan and set aside.
02 - In a large bowl, combine the lemon cake mix, milk, eggs, and vegetable oil. Beat on medium speed with a hand mixer or stand mixer for 2 minutes until the batter is 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 baking 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. 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.
08 - In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
09 - Spread the whipped cream evenly over the cooled cake. Sprinkle the toasted sliced almonds on top and garnish with additional 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 lemon syrup seeps into every bite, making the cake impossibly moist without needing any fancy techniques.
- It looks impressive enough for a gathering but comes together with a boxed mix and straightforward steps.
- Toasted almonds on top add a crunch that catches people off guard in the best way.
02 -
- If you pour the lemon syrup while the cake is still piping hot, it can become soggy in some spots and dry in others, so give it those ten minutes first.
- Frozen blueberries will bleed more color into the batter than fresh ones, which is purely cosmetic and does not affect the taste at all.
03 -
- Tap the pan gently on the counter once before baking to release any large air bubbles hiding in the batter.
- When toasting the almonds, keep the pan moving constantly because they can burn in the time it takes to turn around and grab a plate.