Lemon Blueberry Poke Cake Almond Topping (Printable Version)
Moist lemon cake soaked with syrup, loaded with blueberries, topped with whipped cream and toasted almonds for a perfect sunny dessert.
# What You 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 Make It:
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 with a hand mixer or stand mixer on medium speed for 2 minutes until the batter is smooth and well blended.
03 - Gently fold the blueberries into the batter using a spatula, being careful not to overmix so the berries stay intact.
04 - Pour the batter into the prepared baking pan and spread it out evenly. Bake for 30 to 35 minutes, or until a toothpick inserted into 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 mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
09 - Spread the whipped cream evenly over the cooled cake. Sprinkle the toasted sliced almonds over the top and garnish with additional blueberries and lemon zest if desired.
10 - Refrigerate the cake for at least 1 hour before slicing into squares and serving.
# Helpful Hints:
01 -
- The lemon syrup soaks into every bite and keeps the cake impossibly moist for days.
- It looks impressive enough for a party but comes together with almost zero fuss.
- That almond crunch on top against the creamy whipped cream is genuinely addictive.
02 -
- Poking holes while the cake is still warm is critical because the syrup absorbs much better into a hot cake than a cold one.
- If you use frozen blueberries, do not thaw them first or you will get a soggy streaked batter.
03 -
- Chill your mixing bowl and beaters in the freezer for ten minutes before whipping cream and it will whip in half the time.
- Toast the almonds in a dry skillet over medium heat, shaking the pan constantly, until you smell that warm nutty aroma.