Lemon Blueberry Almond Topping (Printable Version)
Moist lemon cake soaked with blueberry sauce and topped with almond cream and toasted almonds.
# What You Need:
→ Lemon Cake
01 - 2 cups all-purpose flour
02 - 1 ½ tsp baking powder
03 - ½ tsp baking soda
04 - ½ tsp salt
05 - ¾ cup unsalted butter, softened
06 - 1 ¼ cups granulated sugar
07 - 3 large eggs
08 - 1 tbsp lemon zest
09 - ⅓ cup fresh lemon juice
10 - ½ cup whole milk
11 - 1 tsp vanilla extract
→ Blueberry Sauce
12 - 1 ½ cups fresh or frozen blueberries
13 - ¼ cup granulated sugar
14 - 1 tbsp lemon juice
15 - 1 tbsp cornstarch
16 - 2 tbsp water
→ Almond Topping
17 - 1 cup heavy whipping cream
18 - ¼ cup powdered sugar
19 - ½ tsp almond extract
20 - ½ cup sliced almonds, toasted
# How To Make It:
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 combined.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not overmix. Pour the batter into the prepared baking 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, granulated sugar, and lemon juice in a small saucepan. In a separate bowl, mix the cornstarch and water until smooth, then stir 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 nudging it into the holes. Allow the cake to cool completely.
08 - 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 topping. Refrigerate the cake for at least 1 hour before slicing and serving.
# Helpful Hints:
01 -
- The blueberry sauce seeps into every poke hole and turns each bite into a juicy, fruity surprise.
- That almond whipped cream on top will make you question why you ever bothered with plain frosting.
02 -
- The cake must be completely cool before you spread the whipped cream or it will melt into a sad puddle right before your eyes.
- Do not skip the poking step or the blueberry sauce will just sit on top and slide right off when you cut into it.
03 -
- Zest your lemons directly into the sugar and rub it together with your fingers to release the essential oils, and your cake will taste twice as lemony.
- Toast the almonds in a dry skillet on medium heat and shake the pan constantly because they burn without warning.