Lemon Blueberry Poke Cake With Almond (Printable)
Moist lemon cake soaked with tangy syrup, loaded with blueberries, topped with whipped cream and toasted almonds.
# Ingredient List:
→ 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 vanilla extract
11 - 1/2 cup sliced almonds, toasted
12 - Fresh blueberries and lemon zest for garnish (optional)
# Steps:
01 - Preheat the 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 for 2 minutes until the batter is smooth and well combined.
03 - Gently fold the blueberries into the batter using a spatula, taking care not to crush them.
04 - Pour the batter into the prepared pan and spread it 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 with a mixer until stiff peaks form.
09 - Spread the whipped cream evenly over the cooled cake. Sprinkle the toasted sliced almonds over the top and garnish with additional blueberries and lemon zest if desired.
10 - Refrigerate the cake for at least 1 hour before slicing into 12 portions and serving.
# Expert Tips:
01 -
- The poke technique floods every single bite with bright lemon syrup so no crumb is dry or forgotten.
- It looks impressive enough for a gathering but honestly comes together with a boxed mix and zero fuss.
02 -
- The holes close up slightly as the cake cools, so pour the syrup while the cake is still warm for maximum absorption.
- Frozen blueberries work fine but they will bleed purple streaks into the batter, which actually looks quite pretty.
03 -
- Toast the almonds in a dry skillet on the stove for three minutes, watching them constantly because they go from golden to burnt in seconds.
- Adding a tablespoon of lemon zest to the batter before baking takes the citrus flavor from pleasant to unforgettable.