Lemon Blueberry Poke Cake (Printable)
Moist lemon cake with blueberry sauce pockets, almond cream and toasted sliced almonds. Bright spring dessert.
# 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
# How to Cook:
01 - Preheat the 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. 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, whole milk, and vanilla extract until fully incorporated.
04 - Gradually add the dry ingredients to the wet mixture, stirring until just combined. Pour the batter into the prepared pan and smooth the top evenly.
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, sugar, and lemon juice in a small saucepan. Mix the cornstarch and water in a separate bowl, 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 blueberry sauce evenly over the cake, gently pressing it into the holes. Allow the cake to cool completely.
08 - In a chilled bowl, beat the heavy 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 layer.
10 - Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the topping to set. Slice into portions and serve chilled.
# Expert Advice:
01 -
- The blueberry sauce seeps into every pocket of cake and each bite bursts with fruit in a way that feels almost magical.
- That almond whipped cream on top is the kind of unexpected pairing that makes people close their eyes when they take their first forkful.
02 -
- Poking holes while the cake is still slightly warm helps the blueberry sauce absorb deeply but if the cake is too hot the sauce will melt right through and make the bottom soggy.
- Overwhipping the cream past stiff peaks turns it grainy and butter like so stop the moment it holds its shape.
03 -
- Toast the sliced almonds in a dry skillet over low heat shaking the pan frequently and remove them the moment they smell fragrant because they go from golden to burnt in seconds.
- A 1 to 1 gluten free flour blend works seamlessly in this cake but let the batter rest five minutes before baking so the starches hydrate properly.