Lemon Blueberry Poke Cake Almond (Printable)
Moist lemon cake soaked in syrup, topped with whipped cream and toasted almonds for the perfect sunny 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 whipping cream
09 - 1/4 cup powdered sugar
10 - 1 teaspoon pure vanilla extract
11 - 1/2 cup sliced almonds, toasted
12 - Fresh blueberries and lemon zest, for garnish (optional)
# How to Cook:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking pan with butter or nonstick spray.
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 overmix or crush the berries.
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 - Remove the cake from the oven and let it cool for 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the entire surface of the cake.
07 - Slowly pour the warm lemon syrup over the cake, allowing it to seep into the holes. Let the cake cool completely to room temperature.
08 - In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract with a mixer until stiff peaks form.
09 - 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.
10 - Refrigerate the cake for at least 1 hour before slicing into squares and serving.
# Expert Advice:
01 -
- The lemon syrup seeps into every pocket of cake and keeps it ridiculously moist for days.
- It looks fancy enough for a potluck but honestly comes together with a cake mix and zero stress.
02 -
- Do not skip the full cooling step before adding whipped cream or it will melt into a sad puddle on top of your beautiful cake.
- Tossing frozen blueberries in a tablespoon of flour before folding them in keeps them from streaking purple through the entire batter.
03 -
- Pour the syrup slowly and pause between pours to let it absorb rather than letting it pool and overflow the edges of the pan.
- Toast the almonds in a dry skillet right before using them because the aroma and crunch fade quickly if they sit too long.