Lemon Blueberry Poke Cake Almond (Printable Version)
Vibrant lemon cake soaked in syrup, filled with blueberries, and topped with crispy almonds for a refreshing spring dessert.
# What You'll 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:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest, fresh lemon juice, and vanilla extract.
04 - Alternately add the flour mixture and whole milk to the wet ingredients, beginning and ending with the flour. Mix just until combined — do not overmix.
05 - Gently fold the fresh blueberries into the batter. Pour the batter into the prepared baking pan. 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, stirring until the sugar fully dissolves. Remove from heat and set aside.
07 - Allow the baked cake to 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 absorb into the holes.
08 - Prepare the instant lemon pudding with cold milk according to the package instructions. Spread the pudding evenly over the cake surface, pressing gently so it seeps into the poked holes.
09 - Refrigerate the cake for at least 1 hour to allow the pudding layer to set and the flavors to meld.
10 - In a skillet, melt the butter over medium heat. Add the sliced almonds and sugar, stirring frequently until the almonds turn 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 cake. Scatter reserved fresh blueberries and lemon zest on top. Dust with powdered sugar if desired. Slice into squares and serve chilled.
# Expert Tips:
01 -
- The lemon syrup seeps deep into every corner of the cake so each bite carries a bright, tangy punch that regular frosting cannot match.
- Toasting the almonds in butter and sugar takes three minutes but makes the whole kitchen smell like a bakery.
- It looks elaborate but most of the magic happens in the fridge while you do something else.
02 -
- Poke the holes while the cake is still warm because the syrup absorbs much more easily into a warm surface than a cold one.
- Do not skip the chilling step because cutting into warm pudding is a mess and the layers need time to set into something sliceable.
- Watch the almonds constantly while toasting because they go from golden to burnt in the time it takes to answer a text message.
03 -
- Toss the blueberries in a spoonful of flour before folding them in and they will stay suspended through the batter instead of pooling at the bottom.
- Pour the syrup slowly and in a spiral pattern starting from the outside edge so every part of the cake gets equal attention.