Lemon Blueberry Poke Cake (Printable Version)
Zesty lemon cake studded with blueberry pockets, crowned by almond cream and toasted sliced almonds.
# 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 9×13-inch baking pan.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, 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 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 the slurry into the saucepan. Cook over medium heat, stirring constantly, until the mixture 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 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 topping. 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, making each bite a little surprise of fruity sweetness.
- That almond cream on top will make you question why you ever bothered with plain frosting.
- It looks impressive enough for a party but comes together without any fancy techniques.
02 -
- Do not skip the cooling step before adding the cream, as warm cake will melt your beautiful topping into a soupy mess.
- Poke the holes while the cake is still slightly warm so the blueberry sauce absorbs more easily into every pocket.
03 -
- Toast the almonds in a dry skillet over low heat and shake the pan constantly, because they go from golden to burnt in the time it takes to answer a text message.
- Use the handle end of a wooden spoon for poking holes, as a chopstick is too thin and your finger is too wide for the right amount of sauce to pool inside.