Lemon Blueberry Cake With Almond (Print Version)

Moist lemon cake with blueberries, soaked in citrus syrup and topped with whipped cream and toasted almonds.

# What You'll Need:

→ Cake

01 - 1 box (about 15 oz) lemon cake mix
02 - 1 cup whole milk
03 - 3 large eggs
04 - 1/2 cup vegetable oil
05 - 1 cup fresh or frozen blueberries

→ Lemon Syrup

06 - 1/2 cup freshly squeezed lemon juice
07 - 1/2 cup granulated sugar

→ Topping

08 - 1 1/2 cups heavy whipping cream
09 - 1/4 cup powdered sugar
10 - 1 teaspoon pure vanilla extract
11 - 1/2 cup sliced almonds, toasted
12 - Fresh blueberries and lemon zest for garnish (optional)

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan with butter or nonstick spray.
02 - In a large bowl, combine the lemon cake mix, milk, eggs, and vegetable oil. Beat with a mixer on medium speed for 2 minutes until smooth and well blended.
03 - Gently fold the blueberries into the batter using a spatula, being careful not to crush them.
04 - Pour the batter into the prepared pan and spread evenly. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
05 - While the cake bakes, combine the lemon juice and granulated sugar in a small saucepan. Heat over medium-low heat, stirring constantly until the sugar fully dissolves. Remove from heat and set aside.
06 - Remove the cake from the oven and let it cool for 10 minutes. Use the handle of a wooden spoon to poke holes evenly across the entire surface of the cake.
07 - Slowly pour the warm lemon syrup over the cake, allowing it to seep into the holes. Let the cake cool completely.
08 - In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract with a mixer until stiff peaks form.
09 - Spread the whipped cream evenly over the cooled cake. Sprinkle toasted sliced almonds over the top. Garnish with additional blueberries and lemon zest if desired.
10 - Refrigerate the cake for at least 1 hour before slicing into 12 squares and serving.

# Expert Advice:

01 -
  • The poke technique floods every single bite with bright lemon syrup so nothing tastes dry.
  • It looks impressive enough for a potluck but honestly comes together with a boxed mix.
  • That almond crunch on top against the soft cake and cream is the kind of contrast people remember.
02 -
  • Poking holes while the cake is still warm helps the syrup seep deep into every layer.
  • If you skip the chilling step the slices will fall apart and the cream will slide right off.
  • Adding a tablespoon of lemon zest to the batter turns the lemon flavor from pleasant to unforgettable.
03 -
  • Toss frozen blueberries in a spoonful of cake mix before folding them in and they will not sink to the bottom.
  • Toast the almonds in a dry skillet over medium heat for two to three minutes, shaking constantly, because once they burn there is no going back.

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