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
Scale
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
