Lemon Blueberry Poke Cake Almond (Printer-Friendly)

Moist lemon cake with blueberries, soaked in lemon syrup, topped with whipped cream and toasted almonds.

# 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 cream
09 - 1/4 cup powdered sugar
10 - 1 teaspoon vanilla extract
11 - 1/2 cup sliced almonds, toasted
12 - Fresh blueberries and lemon zest, for garnish (optional)

# How-To Steps:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking pan and set aside.
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.
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 - Let the baked cake cool for 10 minutes. Use the handle of a wooden spoon to poke holes evenly across the entire surface. Slowly pour the warm lemon syrup over the cake, allowing it to absorb into the holes.
07 - Allow the cake to cool completely at room temperature before adding the topping.
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 the toasted sliced almonds on top. Garnish with additional 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 poke technique forces that lemon syrup deep into every crumb, so each bite tastes like sunshine.
  • It looks like something from a bakery case but comes together with almost zero finesse required.
  • The almond crunch on top against the soft whipped cream is the kind of contrast that keeps people going back for seconds.
02 -
  • Poking holes while the cake is too hot will cause it to crumble apart, so that ten minute rest is not optional.
  • Pouring the syrup slowly matters because dumping it all at once floods one side and leaves the rest dry.
03 -
  • Freeze the mixing bowl and beaters for fifteen minutes before whipping cream and you will cut your whipping time in half.
  • Toasting the almonds in the same oven during the last five minutes of baking saves time and fills the kitchen with an incredible warm nutty smell.

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