Lemon Blueberry Poke Cake (Printable Version)
Moist lemon cake filled with blueberry sauce, topped with almond cream and 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 (170 g) unsalted butter, softened
06 - 1 ¼ cups (250 g) granulated sugar
07 - 3 large eggs
08 - 1 tbsp lemon zest
09 - ⅓ cup (80 ml) fresh lemon juice
10 - ½ cup (120 ml) whole milk
11 - 1 tsp vanilla extract
→ Blueberry Sauce
12 - 1 ½ cups (225 g) fresh or frozen blueberries
13 - ¼ cup (50 g) granulated sugar
14 - 1 tbsp lemon juice
15 - 1 tbsp cornstarch
16 - 2 tbsp water
→ Almond Topping
17 - 1 cup (240 ml) heavy whipping cream
18 - ¼ cup (30 g) powdered sugar
19 - ½ tsp almond extract
20 - ½ cup (60 g) sliced almonds, toasted
# Directions:
01 - Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, ensuring even coverage to prevent sticking.
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 butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, approximately 3 minutes. Add the eggs one at a time, beating well after each addition. Mix 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 on low speed until just combined. Avoid overmixing. 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 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 approximately 1 inch apart. Pour the warm blueberry sauce evenly over the cake, gently guiding it into the holes with a spatula. Allow the cake to cool completely.
08 - In a chilled bowl, beat the heavy whipping 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. Refrigerate the cake for at least 1 hour before slicing and serving to allow the flavors to meld.
# Expert Tips:
01 -
- The poke technique creates these gorgeous little pools of blueberry sauce that surprise you in every single bite.
- That almond whipped cream topping will make you question why you ever bothered with plain frosting.
- It looks elaborate enough for a gathering but the steps are surprisingly manageable for a weekend bake.
02 -
- Let the cake cool completely before adding the whipped cream, or it will melt into a sad puddle on contact.
- The blueberry sauce thickens as it cools, so pull it from the heat when it looks slightly thinner than you want.
03 -
- Use the rounded end of a wooden spoon handle for poking holes, and wiggle it gently so the openings are wide enough to really hold the sauce.
- Toast the almonds in a dry skillet right before topping the cake so their crunch and aroma are at their peak.