Lemon Blueberry Poke Cake Almond Topping (Print Version)
Moist lemon cake soaked in citrus syrup, filled with creamy lemon pudding, and topped with toasted almonds and fresh blueberries.
# 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 Steps:
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, 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 until evenly incorporated.
04 - Gradually add the flour mixture to the wet ingredients in alternating additions with the whole milk, starting 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 heat, stirring until the sugar fully dissolves. Remove from heat and set aside.
07 - Allow the baked cake to 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. Spread the pudding evenly over the cake, gently pressing it into the poked holes. Refrigerate the cake for at least 1 hour to set.
09 - 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.
10 - Before serving, sprinkle the candied almond topping over the chilled cake. Garnish with reserved fresh blueberries and lemon zest. Dust with powdered sugar if desired. Slice into squares and serve.
# Expert Tips:
01 -
- The poke technique keeps every single bite impossibly moist without needing any fancy frosting skills.
- That crunchy almond topping against the soft pudding layer is the kind of contrast that makes people go quiet after the first forkful.
02 -
- Poke those holes while the cake is still warm or the syrup will sit on top instead of soaking in, and you will end up with a soggy surface and dry interior.
- I once forgot the chilling step and served it warm, and the pudding layer slid right off in a wobbly heap that was delicious but genuinely ugly.
03 -
- Reserve a handful of the prettiest blueberries before folding the rest into batter, because the ones on top are what people notice first.
- Toasting the almonds just one minute longer than you think is safe gives them a deep, almost caramelized flavor that completely transforms the topping.