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
Scale
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.
