Lemon Blueberry Poke Cake (Printable version)
Zesty lemon cake with blueberry pockets and a creamy almond topping, finished with crunchy toasted almonds.
# What You'll Need:
→ Lemon Cake
01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - ¾ cup unsalted butter, softened
06 - 1 ¼ 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 - 1 ½ 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 Prepare:
01 - Preheat the oven to 350°F. Grease and flour a 9x13-inch baking pan, ensuring even coverage to prevent sticking.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until uniformly blended. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer until the mixture is pale, light, and fluffy. Add the eggs one at a time, beating well after each addition. Blend in the lemon zest, fresh lemon juice, whole milk, and vanilla extract until the mixture is smooth and fully combined.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing. 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 of the cake 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 blueberry mixture. Cook over medium heat, stirring constantly, until the sauce thickens, approximately 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 warm blueberry sauce evenly over the cake, gently nudging the sauce into each hole. Allow the cake to cool completely.
08 - In a chilled bowl, 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 across the whipped cream topping. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the topping to set. Slice into portions and serve chilled.
# Expert advice:
01 -
- The contrast of cool almond cream against warm fruit soaked cake is the kind of texture surprise that makes people close their eyes when they eat.
- It looks wildly impressive but the poke technique is honestly easier than frosting a layer cake.
02 -
- Poking holes while the cake is still warm causes the edges to crumble, so patience during that fifteen minute cool down really matters.
- I once rushed the cornstarch slurry and ended up with lumpy sauce, so always mix cornstarch with cold water separately before adding it to the hot berries.
03 -
- Chill your mixing bowl and beaters in the freezer for ten minutes before whipping cream and it will reach stiff peaks in half the time.
- Toasting the almonds in a dry skillet over medium heat until fragrant takes only about two minutes but transforms the entire topping from ordinary to unforgettable.