There’s something truly magical about baking a cake that feels like a warm hug on a chilly day, and this Almond Praline Blueberry Cake Recipe does exactly that. It combines the sweetness of fresh blueberries with the rich, nutty crunch of almond praline topping, creating a harmony of flavors and textures that dance on your taste buds. Whether you’re baking for a special occasion or a cozy weekend treat, this cake offers a perfect balance of moist crumb and delightful crunch that’s simply irresistible.
Ingredients You’ll Need
The beauty of this Almond Praline Blueberry Cake Recipe is in its simplicity. Each ingredient plays a vital role, whether it’s providing moisture, flavor, or the perfect crumb — and they all come together effortlessly to create something spectacular.
- Unsalted butter (1/2 cup, softened): The base of richness that ensures your cake stays tender and moist throughout.
- Granulated sugar (1 cup): Sweetens the batter while helping to create that tender crumb.
- Large eggs (2): Bind everything together while adding a touch of richness and structure.
- Vanilla extract (1 teaspoon): Brings warmth and depth to the flavor.
- Almond extract (1/2 teaspoon): Adds a subtle nutty aroma that elevates the cake’s character.
- All-purpose flour (1 1/2 cups): Gives the cake its body; we’ll also use a little extra to help the blueberries stay suspended in the batter.
- Baking powder (1 1/2 teaspoons): The leavening agent that makes your cake rise perfectly fluffy.
- Salt (1/4 teaspoon): Balances the sweetness and enhances all the flavors.
- Milk (1/2 cup): Adds moisture and helps achieve a soft, delicate crumb.
- Blueberries (1 1/4 cups, fresh or frozen): Bursting with juicy bursts of flavor and gorgeous color.
- Flour for tossing blueberries (1 tablespoon): Prevents the blueberries from sinking to the bottom while baking.
- Sliced almonds (1/2 cup): The star of the praline topping, delivering that buttery, crunchy texture.
- Brown sugar (1/3 cup): Creates a deep, caramel-like sweetness in the praline topping.
- Butter for topping (3 tablespoons): Melts into the almonds and sugar to form the perfect crunchy coating.
- Honey or maple syrup (1 tablespoon): Adds a natural sweetness and glossy finish to the praline.
How to Make Almond Praline Blueberry Cake Recipe
Step 1: Prep Your Oven and Pan
Start by heating your oven to 350°F (175°C). While preheating, grease and flour an 8-inch cake pan—round or square, whichever you prefer. This simple prep ensures your cake will release cleanly and gives a nice base for the batter.
Step 2: Cream Butter and Sugar
Next, beat the softened butter with granulated sugar until the mixture becomes light, fluffy, and pale in color. This step incorporates air and lays the foundation for a tender crumb. Then, add the eggs one at a time, beating thoroughly after each, infusing the batter with richness and stability. Vanilla and almond extracts are stirred in last here, unlocking all their aromatic goodness.
Step 3: Mix Dry Ingredients Separately
In a separate bowl, whisk together the flour, baking powder, and salt. Combining these early distributes the leavening agent and salt evenly, ensuring each bite of this Almond Praline Blueberry Cake Recipe has consistent flavor and rise.
Step 4: Combine Dry and Wet Ingredients
Add the dry ingredients into the creamed mixture in portions, alternating with milk. Begin and end with the flour mixture. Stir gently until just combined—overmixing can toughen the cake, so keep the batter smooth and silky, not thick.
Step 5: Fold in the Blueberries
Toss your blueberries with a tablespoon of flour before folding them carefully into the batter. This little trick keeps them from sinking to the bottom and spreads those juicy pockets evenly throughout the cake.
Step 6: Prepare the Praline Topping
In a small saucepan, melt together brown sugar, butter, honey, and sliced almonds over medium heat. Watch closely until the butter bubbles and the almond slices toast lightly in the sugary syrup. This luscious praline topping will develop that signature crunch that makes this recipe so special.
Step 7: Assemble and Bake
Pour the cake batter into your prepared pan, smoothing the top gently. Then, evenly pour the warm praline topping over the surface. Place the pan in your oven and bake for 40 to 45 minutes. You’ll know it’s done when the cake springs back lightly to the touch, the topping turns golden and bubbling, and a toothpick comes out clean from the center.
Step 8: Cool and Enjoy
Let the cake cool in the pan for about 15 minutes; this resting period helps the prune topping set just right. Then transfer it to a wire rack. This Almond Praline Blueberry Cake Recipe is delightful served warm or at room temperature—each way offers a slightly different experience of that buttery, nutty topping paired with soft, fruity cake.
How to Serve Almond Praline Blueberry Cake Recipe
Garnishes
For an added touch of elegance, sprinkle a few toasted almond slices or a dusting of powdered sugar right before serving. A dollop of whipped cream or a scoop of vanilla bean ice cream pairs beautifully, cutting through the sweetness with creamy freshness that complements every bite.
Side Dishes
This cake is fantastic on its own, but if you want to make it part of a bigger spread, consider serving it alongside a fresh fruit salad or a light cup of tea or coffee. The flavors of berries and almond play wonderfully against the bright notes of citrus or tart berries in a side dish.
Creative Ways to Present
For a charming brunch setup, slice the Almond Praline Blueberry Cake Recipe into smaller squares and serve alongside mini jars of honey or homemade almond butter for spreading. You can even serve it with a drizzle of warm maple syrup for an irresistible twist that highlights the cake’s natural sweetness.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or store it in an airtight container. It keeps beautifully at room temperature for up to two days, ensuring the praline topping stays crisp and the cake moist.
Freezing
If you want to save some for later, this cake freezes well. Wrap individual slices tightly in plastic wrap and place them in a freezer bag or container. They’ll keep up to two months. Thaw overnight in the fridge for the best texture.
Reheating
To revive that freshly baked feeling, warm slices gently in the oven at 300°F (150°C) for about 10 minutes. This melts the praline topping just a bit and brings out the blueberry juiciness, making every forkful taste like it just came out of the oven.
FAQs
Can I use frozen blueberries for this Almond Praline Blueberry Cake Recipe?
Absolutely! Frozen blueberries work great here and often create juicier pockets in the cake. Just toss them in flour while still frozen and fold in directly without thawing to avoid excess moisture.
Is it possible to make this cake dairy-free?
You can swap the butter for a dairy-free margarine and use almond or oat milk instead of regular milk. The almond praline topping will need a dairy-free butter substitute as well for the best result.
How do I prevent blueberries from sinking?
Tossing blueberries lightly in flour before folding into the batter is the key. The flour coating adheres to the berries and keeps them suspended rather than sinking to the bottom.
Can I use almond meal in the cake batter?
While this recipe relies on all-purpose flour for structure, you could experiment by substituting a small portion of the flour with almond meal for added almond flavor and a denser texture. Just reduce the flour proportion to keep the batter balance.
How long will this cake stay fresh?
Stored properly in an airtight container at room temperature, the cake stays fresh for about two days. After that, refrigeration or freezing is recommended to maintain freshness and texture, especially to protect the praline topping.
Final Thoughts
Baking this Almond Praline Blueberry Cake Recipe is like inviting a little joy and sweetness into your day. It’s straightforward, full of delicious layers, and absolutely perfect for sharing with family and friends. Whenever you want a dessert that feels special but is wonderfully easy to make, this cake fits the bill and never disappoints. Give it a try and watch it become one of your favorite go-to recipes!
Print
Almond Praline Blueberry Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Almond Praline Blueberry Cake is a delightful blend of moist cake infused with vanilla and almond extracts, studded with fresh blueberries, and topped with a buttery almond praline. Perfectly baked to a golden finish, this cake offers a wonderful balance of fruity sweetness and nutty crunch, ideal for dessert or afternoon tea.
Ingredients
Cake Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 1/4 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon flour (for tossing blueberries)
Almond Praline Topping Ingredients
- 1/2 cup sliced almonds
- 1/3 cup brown sugar
- 3 tablespoons unsalted butter
- 1 tablespoon honey or maple syrup
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan to ensure the cake does not stick.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy to create a smooth base for the cake batter.
- Add Eggs and Extracts: Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts to infuse flavor into the batter.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture and milk alternately to the creamed butter mixture, starting and ending with the flour mixture. Mix gently until just combined to avoid overmixing.
- Prepare Blueberries: Toss the blueberries with one tablespoon of flour to prevent them from sinking to the bottom of the cake. Gently fold the coated blueberries into the batter.
- Pour Batter: Pour the prepared batter evenly into the greased and floured cake pan, smoothing the top for even baking.
- Prepare Almond Praline Topping: In a small saucepan over medium heat, combine brown sugar, unsalted butter, honey (or maple syrup), and sliced almonds. Cook until the butter melts and the mixture starts to bubble. Remove from heat immediately.
- Add Topping to Batter: Pour the hot almond praline topping evenly over the cake batter in the pan to create a crunchy, sweet crust as it bakes.
- Bake: Bake the cake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden and bubbling.
- Cool and Serve: Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack. Serve warm or at room temperature for best flavor and texture.
Notes
- Do not thaw frozen blueberries before folding into the batter to prevent excess moisture.
- If you prefer a less sweet topping, reduce brown sugar slightly in the praline mixture.
- This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and adjust baking powder as needed.
