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
# Steps:
01 - Preheat 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 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 fully incorporated.
04 - Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined. Avoid overmixing. Pour the batter into the prepared pan and smooth the surface 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 bowl, whisk the cornstarch and water together, then stir the slurry into the saucepan. Cook over medium heat, stirring constantly, until the sauce 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 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 with a mixer 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 topping. Refrigerate the cake for at least 1 hour before slicing and serving.
# Expert Tips:
01 -
- The poke technique means you dont need frosting skills, just pour and nudge sauce into holes for instant wow factor.
- That combination of tangy lemon, sweet blueberries, and nutty almond cream tastes like spring decided to show off.
02 -
- The cake must be fully cooled before you spread the whipped cream or it will melt into a sad puddle right before your eyes.
- Poking holes while the cake is still slightly warm helps the blueberry sauce seep deeper into every pocket for juicier bites.
03 -
- Taste your blueberries before making the sauce, if they are very tart add an extra tablespoon of sugar to balance the filling.
- Chill your mixing bowl and beaters in the freezer for ten minutes before whipping the cream, cold equipment is the real secret to fluffy peaks that hold their shape.