Lemon Blueberry Poke Cake Almond (Print)
Vibrant lemon-infused cake with juicy blueberries and crunchy almond topping
# What You Need:
→ Cake
01 - 2 cups all-purpose flour
02 - 2 tsp baking powder
03 - ½ tsp salt
04 - 1 cup granulated sugar
05 - ½ cup unsalted butter, softened
06 - 3 large eggs
07 - 1 tbsp lemon zest
08 - 2 tbsp fresh lemon juice
09 - 1 tsp vanilla extract
10 - 1 cup whole milk
11 - 1½ cups fresh blueberries (reserve a few for garnish)
→ Lemon Syrup
12 - ½ cup fresh lemon juice
13 - ½ cup granulated sugar
→ Lemon Pudding Filling
14 - 1 (3.4 oz) box instant lemon pudding mix
15 - 2 cups cold milk
→ Almond Topping
16 - ½ cup sliced almonds
17 - 2 tbsp sugar
18 - 1 tbsp unsalted butter
→ Garnish
19 - Powdered sugar (optional)
20 - Lemon zest and fresh blueberries
# How To Make It:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, 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, fresh lemon juice, and vanilla extract.
04 - Gradually add the flour mixture to the wet ingredients, alternating with the whole milk. Begin and end with the flour mixture, mixing just until combined after each addition.
05 - Gently fold the fresh blueberries into the batter. Pour the batter into the prepared baking pan and spread evenly. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
06 - While the cake bakes, combine the fresh lemon juice and granulated sugar in a small saucepan. Heat over low heat, stirring constantly, until the sugar has completely dissolved. Remove from heat and set aside.
07 - Remove the cake from the oven and let it cool for 10 minutes. Use the handle of a wooden spoon to poke holes across the entire surface of the cake, spacing them about 1 inch apart. Slowly pour the warm lemon syrup evenly over the cake, allowing it to soak into the holes.
08 - Prepare the instant lemon pudding with cold milk according to the package instructions. Pour the pudding evenly over the cake, gently spreading it and pressing down so the pudding seeps into the poked holes.
09 - Place the cake in the refrigerator and chill for at least 1 hour to allow the pudding to set and the flavors to meld.
10 - In a skillet over medium heat, melt the butter. Add the sliced almonds and sugar, stirring frequently, until the almonds are golden brown and fragrant, about 3 to 4 minutes. Transfer to a plate and let cool completely.
11 - Before serving, sprinkle the toasted almond topping over the chilled cake. Scatter fresh blueberries and lemon zest on top, and dust with powdered sugar if desired.
# Expert Tips:
01 -
- The poke technique locks moisture into every single bite, so leftover slices taste even better the next day.
- That almond topping adds a crunch factor that makes people ask what your secret is before they even finish chewing.
02 -
- Poke holes while the cake is still warm or the syrup and pudding will not absorb properly and you will end up with a dry, patchy mess.
- Toss the blueberries in a spoonful of flour before folding them in, because naked berries sink straight to the bottom every single time.
03 -
- Watch the almonds like a hawk while toasting because they go from perfectly golden to irredeemably burnt in what feels like two seconds flat.
- Pour the syrup slowly and deliberately, pausing between pours so the cake actually absorbs it rather than letting it pool at the edges.