Almond Praline Blueberry Cake Recipe
Get ready to fall head over heels for Almond Praline Blueberry Cake—a showstopper dessert that’s as irresistible to taste as it is gorgeous to behold! This cake weaves together fluffy, tangy blueberry-studded layers with a sweet, candy-like almond praline crown that crackles with every bite. It strikes the perfect balance between comfortingly familiar and thrillingly special, blending juicy berries with nutty crunch for a treat you’ll want to share with everyone (but might be tempted to hide for yourself!). Whether you’re celebrating a special occasion or just chasing that perfect afternoon snack, Almond Praline Blueberry Cake is the bake to beat.
Ingredients You’ll Need
Each ingredient in Almond Praline Blueberry Cake plays a vital role in making the flavors sing, the crumb tender, and the topping golden and crisp. With a few staple pantry items and a handful of fresh produce, you’ll craft a cake that’s delightfully simple, yet absolutely unforgettable.
- All-purpose flour: Provides a sturdy, tender base—be sure to measure accurately for the lightest crumb.
- Baking powder: Gives rise and ensures your cake bakes up lofty and soft.
- Salt: Just a pinch brings out the sweetness and complexity of every bite.
- Unsalted butter (softened): Creams into sugar beautifully for a rich, fluffy texture.
- Granulated sugar: Adds sweetness and structure; beat well for maximum lift.
- Large eggs: Bind everything together, adding moisture and richness.
- Sour cream or Greek yogurt: Contributes a subtle tanginess and helps keep the cake extra moist.
- Vanilla extract: For warmth and aromatic sweetness throughout the cake.
- Almond extract: Just enough to enhance the nutty praline and marry almonds and blueberries perfectly.
- Fresh or frozen blueberries (tossed with flour): Bursts of juicy, tart flavor; tossing in flour prevents sinking.
- Sliced almonds: Essential for that praline topping’s irresistible crunch.
- Brown sugar: Brings a deep, caramel sweetness to the nutty topping.
- Unsalted butter (for praline): Melts into the sugar for luscious toffee notes.
- Heavy cream: Adds silkiness and helps the praline set just right.
- Pinch of salt (for praline): Balances the sweetness of the topping for addictive flavor.
How to Make Almond Praline Blueberry Cake
Step 1: Prep the Pan and Oven
Start things off by preheating your oven to 350°F (175°C). This ensures even baking from the moment your cake goes in. Grease and flour a 9-inch round cake pan, or line with parchment for extra-easy removal—no sticking, no heartbreak!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking not only combines but also aerates, which is a secret step toward a lighter cake.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat your softened butter and granulated sugar together until the mixture is light and fluffy—about 3 minutes. Don’t rush this step, because a well-creamed base means a tender, pillowy crumb in the finished Almond Praline Blueberry Cake.
Step 4: Add the Eggs and Flavorings
Beat in the eggs one at a time. Scrape down the bowl as you go to make sure everything is well combined. Fold in the sour cream (or Greek yogurt), vanilla extract, and almond extract. You’ll notice the batter getting silkier and more fragrant already!
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Over-mixing at this stage can lead to a dense cake, so use a soft touch.
Step 6: Fold in the Blueberries
Toss your blueberries with a tablespoon of flour to keep them from sinking to the bottom, then gently fold them into the batter. Each scoop will be dotted with juicy fruit, promising pockets of tartness in every bite.
Step 7: Prepare the Almond Praline Topping
In a small saucepan, melt together the brown sugar, butter, heavy cream, and a pinch of salt over medium heat, stirring constantly until everything blends and starts to bubble. Remove from the heat, then stir in the sliced almonds. The mixture will thicken slightly and smell absolutely heavenly!
Step 8: Assemble and Bake
Spread the cake batter evenly in your prepared pan, smoothing the top. Spoon the almond praline topping gently over the batter, making sure it covers the surface—you want every slice to have a bit of that crunchy caramel magic. Slide the pan into the oven and bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
Step 9: Cool and Enjoy
Let your Almond Praline Blueberry Cake cool in the pan for 15 minutes before transferring to a wire rack. This quick patience makes slicing a breeze and keeps the cake intact. Serve warm or completely cooled—both ways are divine.
How to Serve Almond Praline Blueberry Cake
Garnishes
A dusting of powdered sugar or a dollop of fresh whipped cream brings out the best in this cake, highlighting the sweet blueberries and the nutty praline. If you like, add a few extra fresh blueberries or a scatter of toasted almond slices for even more flair.
Side Dishes
For a brunch spread, serve slices with creamy Greek yogurt and a vibrant fruit salad. If you’re after dessert, a scoop of vanilla ice cream or a spoonful of lemon curd pairs perfectly with the Almond Praline Blueberry Cake’s sweet and tangy notes.
Creative Ways to Present
Try cutting the cake into wedges and serving atop individual dessert plates, each with a swirl of berry compote. Or, serve bite-sized squares on a tiered stand for tea parties or showers—the almond-crackle topping makes for a stunning presentation.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Almond Praline Blueberry Cake tightly in plastic wrap or place in an airtight container. It will stay fresh at room temperature for up to two days, or refrigerate for longer keeping—just let it come to room temperature again before serving for the softest crumb.
Freezing
To freeze, wrap individual slices or the whole cooled cake (without garnishes) securely in plastic wrap and foil. Pop into a freezer bag and freeze for up to two months. Thaw overnight in the refrigerator for a just-baked taste whenever you crave it.
Reheating
For that fresh-from-the-oven warmth, gently reheat individual slices in the microwave for 10–15 seconds. Or, warm the whole cake (covered loosely with foil) in a low oven (300°F) for 10 minutes to re-crisp the praline.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! There’s no need to thaw them. Just toss the frozen berries in flour as you would with fresh. This keeps your Almond Praline Blueberry Cake beautifully studded with berries throughout, without any watery streaks.
What if I don’t have almond extract?
No worries—vanilla alone will still make a delicious cake! The almond extract just enhances the praline flavors and complements the berries, so if you want to mimic that, you could add a touch of finely chopped almonds to the batter.
Can the Almond Praline Blueberry Cake be made gluten-free?
Yes, you can swap the all-purpose flour for your favorite gluten-free blend (with xanthan gum, if it’s not already included). The texture may differ slightly, but the flavors and topping will still be every bit as delightful.
How do I prevent the praline topping from sinking?
Make sure to spoon the praline topping gently over the batter just before baking. The bubbly mixture will set nicely on top of the cake, baking into a crisp layer rather than sinking in.
Why is my cake dry or dense?
This usually happens if the batter is overmixed or if the cake is overbaked. Mix just until combined, and check for doneness with a toothpick at the minimum baking time so your Almond Praline Blueberry Cake stays moist and lush.
Final Thoughts
If you’re searching for a cake that feels both homey and delightfully unique, Almond Praline Blueberry Cake needs to be your next bake. With its combination of juicy blueberries and crispy, caramelized almond topping, one slice just won’t be enough. So preheat that oven, invite a friend or two, and prepare for rave reviews around your table—happy baking!
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Almond Praline Blueberry Cake Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of juicy blueberries and crunchy almond praline with this scrumptious Almond Praline Blueberry Cake. A moist and tender cake topped with a sweet and nutty praline layer, perfect for any occasion.
Ingredients
For the cake:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup fresh or frozen blueberries (tossed with 1 tablespoon flour)
For the almond praline topping:
- ½ cup sliced almonds
- ¼ cup brown sugar
- 2 tablespoons unsalted butter
- 1 tablespoon heavy cream
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
- Prepare the cake batter: Whisk together flour, baking powder, and salt. Cream butter and sugar, then add eggs, sour cream, vanilla, and almond extract. Gradually mix in dry ingredients, then fold in blueberries.
- Make the almond praline topping: Melt brown sugar, butter, cream, and salt in a saucepan. Stir in almonds and spoon over the cake batter.
- Bake: Bake for 35–40 minutes until a toothpick comes out clean. Cool before serving.
Notes
- You can use frozen blueberries without thawing.
- For added flair, dust the cake with powdered sugar or serve with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 24 g
- Sodium: 160 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
