Lemon Blueberry Poke Cake With Almond Topping (Printable)
Vibrant lemon-infused cake with juicy blueberries and crunchy almond topping, ideal for warm weather entertaining.
# Ingredient List:
→ 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 until fully incorporated.
04 - Alternate adding the flour mixture and whole milk to the wet ingredients, beginning and ending with the flour. Mix just until combined—do not overmix. Gently fold in the fresh blueberries.
05 - Pour the batter into the prepared 9x13-inch 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, stirring occasionally, until the sugar fully dissolves. Remove from heat and set aside.
07 - Let the baked cake cool for 10 minutes. Using the handle of a wooden spoon, 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 or spread the pudding evenly over the cake, pressing gently so it seeps into the poked holes.
09 - Place the cake in the refrigerator and chill for at least 1 hour to allow the flavors to meld and the pudding to set.
10 - In a skillet over medium heat, melt the butter. Add the sliced almonds and sugar, stirring frequently, until the almonds are golden and fragrant, about 3 to 4 minutes. Remove from heat and let cool completely.
11 - Before serving, sprinkle the toasted almond topping over the chilled cake. Scatter reserved fresh blueberries and lemon zest on top. Dust with powdered sugar if desired.
# Helpful Tips:
01 -
- The poke technique floods every bite with lemon syrup so the cake stays impossibly moist for days.
- That crunchy almond topping contrasted against creamy pudding and tender crumb is the kind of texture combination that makes people close their eyes when they eat.
02 -
- Poke the holes while the cake is still warm or the syrup will sit on top instead of soaking in, which I learned after producing a very soggy topped but dry centered disaster.
- Do not overmix once you add the flour or your tender crumb turns dense and tough, a mistake that only takes about thirty seconds of aggressive stirring to ruin.
03 -
- Coat your blueberries in a light dusting of flour before folding them in and they will stay suspended throughout the batter instead of sinking to the bottom.
- Toast the almonds in a single layer with plenty of space in the pan and never walk away because they go from golden to burnt in the time it takes to answer a text message.