Lemon Blueberry Poke Cake Almond (Printable)
Vibrant lemon cake soaked in syrup, filled with blueberries, finished with toasted almond crunch.
# 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 Cook:
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 evenly incorporated.
04 - Alternate adding the flour mixture and whole milk to the wet ingredients, beginning and ending with the flour mixture. Mix just until combined—do not overmix.
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 in 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 seep 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 fills 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, melt the butter over medium heat. 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.
# Expert Tips:
01 -
- The triple lemon hit from zest, syrup, and pudding makes this cake ridiculously fragrant and bright without needing any fancy techniques.
- That crunchy almond topping contrasted against the soft pudding soaked crumb is the kind of texture combination that makes people go quiet after the first bite.
02 -
- The ten minute cooling window before poking is critical because if the cake is too hot the holes will collapse and close up, but if it cools completely the syrup will sit on top instead of soaking in.
- Toasting almonds can go from perfectly golden to burnt and bitter in roughly thirty seconds, so stay at the stove and keep that spoon moving the entire time.
03 -
- Toss the blueberries in a light coating of flour before folding them into the batter, because this simple step prevents them from all sinking to the bottom during baking.
- Use the round end of a chopstick instead of a wooden spoon handle for slightly smaller poke holes that distribute the syrup more evenly across every single bite.