If you’re searching for a dessert that combines nutty crunch, fruity bursts, and a luscious, buttery crumb, look no further than this Almond Praline Blueberry Cake Recipe. Imagine tender cake layers bursting with juicy blueberries and slices of toasted almonds, all topped with a sticky, caramelized praline that adds a sweet and crunchy finish. This recipe is a wonderful way to celebrate the flavors of summer or brighten any cozy afternoon. Trust me, once you try this cake, it will become a beloved staple that you’ll want to make again and again.
Ingredients You’ll Need
Every ingredient in this Almond Praline Blueberry Cake Recipe plays a crucial role, whether it’s lending moisture, flavor, texture, or that perfect balance of sweetness. The list may look simple, but these essentials work beautifully together to create a dessert that’s seriously special.
- 1 1/2 cups all-purpose flour: The foundation for a tender yet sturdy cake crumb.
- 1/2 teaspoon baking soda: Helps the cake rise and stay light.
- 1/2 teaspoon baking powder: Adds an extra lift for fluffiness.
- 1/4 teaspoon salt: Enhances all the sweet and nutty flavors.
- 1/2 cup unsalted butter (softened): Provides richness and moistness to the cake.
- 3/4 cup granulated sugar: Sweetens the batter just right without overpowering.
- 2 large eggs: Bind the ingredients and add structure.
- 1/2 cup sour cream: Brings moisture and a subtle tang that brightens flavors.
- 1 teaspoon vanilla extract: Offers warm aromatic notes.
- 1 cup fresh or frozen blueberries: Bursts of freshness, no thawing needed if frozen!
- 1/3 cup milk: Adjusts batter consistency for perfect texture.
- 1/2 cup sliced almonds: Adds a delightful crunch and nutty depth within the cake.
- For the praline topping: Brown sugar, butter, heavy cream, and chopped almonds—a sweet and crunchy crowning glory.
How to Make Almond Praline Blueberry Cake Recipe
Step 1: Prep Your Pan and Dry Ingredients
Start by setting your oven to 350°F (175°C) and giving your cake pan a good greasing and dusting with flour or lining it with parchment paper. Then, whisk together the flour, baking soda, baking powder, and salt in a medium bowl. This dry mix will ensure every bite of your cake rises perfectly without any lumps.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture is pale and fluffy — this is the secret to a light, tender cake. The air you incorporate here makes all the difference in texture, so don’t rush this step!
Step 3: Add Eggs, Sour Cream, and Vanilla
Beat in the eggs, one at a time, ensuring each is fully combined before adding the next. Follow up by mixing in the sour cream and vanilla extract until the batter is smooth and velvety. This blend keeps your cake moist and flavorful.
Step 4: Combine Dry Ingredients and Milk
Now, gently fold in the flour mixture alternately with the milk, starting and ending with the dry ingredients. Mixing just until everything comes together prevents the cake from turning tough. This balance is key to a tender crumb.
Step 5: Fold in Blueberries and Almonds
Carefully fold in the fresh or frozen blueberries and sliced almonds. The blueberries bring juicy bursts of sweetness, while the almonds add texture and a subtle nutty flavor that makes this cake irresistible.
Step 6: Bake the Cake
Pour the batter evenly into your prepared pan, smoothing the surface, and bake for 30 to 35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let it rest for 10 minutes before moving on.
Step 7: Prepare and Pour the Praline Topping
While the cake bakes, make the praline topping by heating brown sugar, butter, and heavy cream together until bubbling, then stir in chopped almonds. After your cake cools slightly, invert it onto a wire rack and spread the warm praline over the top, letting it set for at least 15 minutes. This sticky, crunchy topping takes this Almond Praline Blueberry Cake Recipe to the next level.
How to Serve Almond Praline Blueberry Cake Recipe
Garnishes
A sprinkle of powdered sugar or a few fresh blueberries on top adds a simple but elegant touch. You can also scatter some toasted almond slices around the edges for a sophisticated look and extra crunch.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A cup of hot coffee or tea also makes the perfect companion to balance the rich sweetness and nutty flavor.
Creative Ways to Present
Slice the cake into thick wedges and serve on rustic wooden boards for a charming, homestyle vibe. Or, for a fancy brunch, layer cake pieces with fresh berries and cream in individual glass jars for a stunning parfait twist on this Almond Praline Blueberry Cake Recipe.
Make Ahead and Storage
Storing Leftovers
Store your leftover cake at room temperature for up to 2 days, covered lightly with foil or plastic wrap to keep it moist. For longer storage, refrigerate for up to 5 days, but bring back to room temperature before serving to enjoy that tender texture.
Freezing
This cake freezes wonderfully. Wrap individual slices tightly in plastic wrap and place them in an airtight container or freezer bag. When you’re ready to eat, thaw overnight in the fridge for a moist, delicious treat.
Reheating
If you want to enjoy the cake warm, reheat slices gently in the microwave for 15 to 20 seconds or place in a preheated oven at 300°F (150°C) for about 10 minutes. Warm praline topping will feel just like freshly made!
FAQs
Can I use frozen blueberries for this Almond Praline Blueberry Cake Recipe?
Absolutely! Just be sure to add them directly from the freezer to avoid bleeding into the batter and turning it blue. No need to thaw; this keeps the berries intact and juicy.
What’s the best way to toast the almonds?
Toast sliced almonds in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently until they’re golden and fragrant. This step enhances their flavor and adds more depth to the cake.
Can I substitute sour cream in this recipe?
Yes, Greek yogurt is a great substitute for sour cream, offering similar moisture and tang. Just use the same amount to keep the texture perfect.
How long should I let the praline topping set?
Allow at least 15 minutes for the praline to cool and set so it forms that delightful sticky crunch on top. It’s worth the wait for that incredible texture combo.
Is this cake suitable for vegetarians?
Definitely! This Almond Praline Blueberry Cake Recipe contains no meat or animal-derived gelatin, making it a wonderful vegetarian dessert option.
Final Thoughts
This Almond Praline Blueberry Cake Recipe is one of those magical desserts that feels both homey and special all at once. It’s perfect for sharing with friends, serving at family gatherings, or simply indulging in a comforting sweet moment. Give it a try—you might just find yourself reaching for this recipe over and over because it truly hits all the right notes of texture, flavor, and pure joy in every bite.
Print
Almond Praline Blueberry Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Almond Praline Blueberry Cake is a delightful American dessert that combines a moist, tender cake studded with fresh blueberries and sliced almonds, topped with a rich, buttery praline almond topping. Perfect for summer gatherings or any special occasion, this cake offers a perfect balance of sweetness, nuttiness, and fruity freshness.
Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 1/3 cup milk
- 1/2 cup sliced almonds
Praline Topping
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter
- 2 tablespoons heavy cream
- 1/2 cup chopped almonds
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender crumb in the cake.
- Add Eggs, Sour Cream, and Vanilla: Beat in the eggs one at a time for thorough incorporation. Then mix in the sour cream and vanilla extract until the batter is smooth and consistent.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, alternating with the milk. Mix gently until just combined to avoid overmixing, which can toughen the cake.
- Fold in Blueberries and Almonds: Gently fold the fresh or frozen blueberries and sliced almonds into the batter, ensuring they are evenly distributed without breaking the berries.
- Pour Batter and Bake: Pour the batter into the prepared pan and smooth the top evenly. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Make Praline Topping: While the cake bakes, prepare the praline topping by combining the brown sugar, unsalted butter, and heavy cream in a small saucepan over medium heat. Bring to a boil and cook for 2 minutes, stirring constantly to achieve a smooth caramel sauce. Remove from heat and stir in the chopped almonds.
- Cool and Add Topping: Once the cake is baked, let it cool in the pan for 10 minutes. Then invert it onto a wire rack. Pour the warm praline topping evenly over the cake and allow the topping to set for at least 15 minutes before serving.
Notes
- For enhanced flavor, toast the sliced almonds before folding them into the batter.
- This cake stores well at room temperature for 1 to 2 days, or can be refrigerated for up to 5 days. Keep covered to maintain freshness.
