Lemon Blueberry Poke Cake With Almond (Printable Version)
Moist lemon cake with fresh blueberries, soaked in citrus syrup and topped with whipped cream and toasted almonds for a perfect dessert.
# What You'll Need:
→ Cake
01 - 1 box (about 15 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 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)
# Directions:
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 smooth and well blended.
03 - Gently fold the blueberries into the batter using a spatula, being careful not to crush them.
04 - Pour the batter into the prepared pan and spread 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 - Let the baked cake cool for 10 minutes. Use the handle of a wooden spoon to poke holes evenly across the entire surface. Slowly pour the warm lemon syrup over the cake, allowing it to seep into the holes. Let the cake cool completely.
07 - In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
08 - Spread the whipped cream evenly over the cooled cake. Sprinkle toasted sliced almonds over the top and garnish with fresh blueberries and lemon zest if desired.
09 - Refrigerate the cake for at least 1 hour before slicing into squares and serving.
# Expert Hints:
01 -
- The lemon syrup seeps into every pocket of cake and makes each bite impossibly moist without being soggy.
- It looks fancy enough for a potluck but honestly comes together with almost zero effort.
02 -
- Poke the holes while the cake is still warm or the syrup will sit on top instead of soaking in properly.
- Frozen blueberries will bleed into the batter if you thaw them first, so keep them cold until the moment you fold them in.
03 -
- Use the wooden spoon handle rather than a fork because wider holes hold more syrup and create those irresistibly moist pockets everyone loves.
- Pour the syrup in a slow spiral starting from the outside edge and working inward so the whole cake gets evenly soaked.