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
Scale
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.
