Lemon Blueberry Poke Cake (Printable)
Zesty lemon cake filled with blueberry sauce, topped with almond cream and toasted sliced almonds; chill before slicing.
# 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
# Directions:
01 - Preheat the oven to 350°F. Grease and flour a 9x13-inch baking pan, ensuring even coverage on all surfaces.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, fresh lemon juice, whole milk, and vanilla extract until fully incorporated.
04 - Gradually add the dry ingredient mixture to the wet ingredients, stirring 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 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 small bowl, mix the cornstarch and water to form a slurry, then stir it 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 about 1 inch apart. Pour the warm blueberry sauce evenly over the cake, gently nudging it into the holes. 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 over the whipped cream layer.
10 - Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the layers to set. Slice into portions and serve chilled.
# Expert Tips:
01 -
- The blueberry sauce seeps into every pocket of cake, making each bite ridiculously moist without needing any extra effort.
- That almond cream on top will make you question why you ever bothered with plain frosting.
02 -
- If you poke the holes while the cake is still too warm it will crumble apart, patience here saves you from a mess.
- The almond extract is potent and a little goes a long way, so measure carefully and never pour directly over the bowl.
03 -
- Run your spatula under hot water and dry it before spreading the cream for perfectly smooth edges every time.
- A light sprinkling of lemon zest over the finished cream right before serving wakes up all the flavors.