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A delicious plate of Lemon Blueberry Poke Cake with Almond Topping

Lemon Blueberry Poke Cake with Almond Topping

This delightful Lemon Blueberry Poke Cake is perfect for any occasion, topped with creamy whipped topping and crunchy almonds.
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Prep Time 20 minutes
Cook Time 26 minutes
Total Time 1 hour 46 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 430 g lemon cake mix 1 box (15.25 ounces)
  • 240 ml 2% milk for the batter
  • 3 large eggs for the batter
  • 80 ml vegetable oil for the batter
  • 150 g fresh blueberries gently folded into the batter
  • 85 g lemon gelatin mix 1 box (3 ounces)
  • 120 ml boiling water to dissolve the gelatin
  • 120 ml cold water to mix with gelatin
  • 420 g lemon curd spread on top of the cake
  • 225 g whipped topping thawed
  • 40 g sliced almonds for topping
  • to taste lemon slices for garnish
  • to taste extra fresh blueberries for garnish

Equipment

  • 9x13-inch baking dish

Method
 

  1. Preheat the oven to 350°F and grease a 9×13-inch baking dish.
  2. Combine cake mix, milk, eggs, and oil in a large bowl and beat until smooth.
  3. Fold blueberries gently into the batter.
  4. Pour batter into the baking dish and bake for 21 to 26 minutes.
  5. Allow cake to cool for 5 minutes.
  6. Poke holes across the surface of the cake using a fork or wooden spoon handle.
  7. Whisk lemon gelatin with boiling water until dissolved, then stir in cold water.
  8. Pour the lemon mixture evenly over the cake.
  9. Refrigerate the cake for at least 1 hour.
  10. Spread lemon curd evenly over the chilled cake.
  11. Top with whipped topping and smooth gently.
  12. Sprinkle sliced almonds over the top.
  13. Garnish with fresh blueberries and lemon slices before serving.

Notes

For an extra touch, try adding a dusting of powdered sugar before serving.