Lemon Blueberry Poke Cake (Print Version)
Moist lemon cake with pockets of blueberry sauce, topped with almond cream and crunchy toasted sliced almonds.
# What You Need:
→ Lemon Cake
01 - 2 cups (250 g) all-purpose flour
02 - 1 ½ tsp baking powder
03 - ½ tsp baking soda
04 - ½ tsp salt
05 - ¾ cup (1 ½ sticks) unsalted butter, softened
06 - 1 ¼ cups granulated sugar
07 - 3 large eggs
08 - 1 tbsp lemon zest
09 - ⅓ cup fresh lemon juice
10 - ½ cup whole milk
11 - 1 tsp vanilla extract
→ Blueberry Sauce
12 - 1 ½ cups fresh or frozen blueberries
13 - ¼ cup granulated sugar
14 - 1 tbsp lemon juice
15 - 1 tbsp cornstarch
16 - 2 tbsp water
→ Almond Topping
17 - 1 cup heavy whipping cream
18 - ¼ cup powdered sugar
19 - ½ tsp almond extract
20 - ½ cup sliced almonds, toasted
# How to Make It:
01 - Preheat the oven to 350°F. Grease and flour a 9x13-inch baking pan.
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 unsalted butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir 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, mixing until just combined. Pour the batter into the prepared 9x13-inch 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 bowl, whisk the cornstarch and water together, then stir into the blueberry mixture. 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 blueberry sauce over the cake, spreading it evenly and guiding the sauce into the holes. Allow the cake to cool completely.
08 - In a chilled bowl, beat the heavy whipping cream, powdered sugar, and almond extract 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. Refrigerate the cake for at least 1 hour before slicing and serving.
# Expert Hints:
01 -
- The blueberry sauce seeps into every pocket of the cake so each forkful is a surprise of tart sweetness.
- That almond whipped cream topping turns an ordinary Tuesday into something that feels like you threw a party.
- It looks wildly impressive but the whole thing comes together with tools you already own.
02 -
- Poke the holes while the cake is still slightly warm because the sauce absorbs much better than on a completely cold cake.
- Do not overmix the batter once you add the flour or your cake will be tough instead of tender.
- The cake needs a full hour in the refrigerator before serving or the whipped cream will slide right off when you try to slice it.
03 -
- Toast the almonds in a dry skillet right before assembling because fresh toasted nuts have three times the fragrance of ones toasted hours ahead.
- A squeeze of lemon juice in the whipped cream alongside the almond extract adds a brightness that makes the whole dessert feel balanced rather than heavy.