If you’re on the hunt for a show-stopping cake that feels like a warm hug on a plate, this Almond Praline Blueberry Cake Recipe is exactly what you need. It brings together the nutty crunch of almond praline with the juicy burst of fresh blueberries, all wrapped up in a tender, buttery cake. Perfect for an afternoon tea, weekend brunch, or any time you want a slice of something truly special, this cake blends simple ingredients in a way that’s both comforting and elegant.
Ingredients You’ll Need
This Almond Praline Blueberry Cake Recipe uses essential, everyday ingredients that each play a key role in building its delightful flavor and texture. From the rich butter and fragrant almonds to the sweet, tangy blueberries, every element is crucial for achieving that perfect balance.
- Unsalted butter (1/2 cup, softened): Adds richness and moisture, helping to create a tender crumb.
- Granulated sugar (1 cup): Sweetens the cake and helps give it a lovely golden color when baked.
- Large eggs (2): Provide structure and lightness, binding the ingredients together.
- Vanilla extract (1 teaspoon): Brings warmth and enhances the overall flavor.
- Almond extract (1/2 teaspoon): Gives that signature almond aroma that pairs beautifully with the praline topping.
- All-purpose flour (1 1/2 cups): The base of the cake, giving it structure; plus an extra tablespoon for tossing blueberries.
- Baking powder (1 1/2 teaspoons): Helps the cake rise to a perfect fluffy texture.
- Salt (1/4 teaspoon): Balances sweetness and enhances flavor.
- Milk (1/2 cup): Adds moisture and keeps the cake soft.
- Fresh or frozen blueberries (1 1/4 cups): Bursting with juicy, fruity flavor; if frozen, use them straight from the freezer to avoid color bleed.
- Sliced almonds (1/2 cup): For the crunchy praline topping, providing texture and nutty goodness.
- Brown sugar (1/3 cup): Adds caramel notes to the praline layer.
- Unsalted butter (3 tablespoons): In the topping, melts beautifully to bind the praline.
- Honey or maple syrup (1 tablespoon): Adds a glossy finish and depth of sweetness to the praline topping.
How to Make Almond Praline Blueberry Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan—this ensures your cake comes out clean and perfect every time.
Step 2: Cream Butter and Sugar
Beat together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This step is the foundation of a tender cake, incorporating air to give a lovely rise. Then add the eggs one at a time, beating well after each to keep everything well blended. Stir in vanilla and almond extracts to infuse your batter with fragrant warmth.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This evenly distributes the raising agents and salt, which is key to a well-textured cake.
Step 4: Mix Wet and Dry Ingredients
Alternately add the flour mixture and milk to your creamed butter mixture, beginning and ending with flour. Mixing just until combined is the secret here—over-mixing can make the cake tough, so take your time and fold gently.
Step 5: Fold in the Blueberries
Toss your blueberries with the extra tablespoon of flour. This little trick prevents them from sinking to the bottom or bleeding into the batter too much. Gently fold the blueberries into the batter to keep them intact and evenly distributed.
Step 6: Prepare the Praline Topping
In a small saucepan, melt together the brown sugar, butter, honey or maple syrup, and sliced almonds over medium heat. Cook until the butter melts and the mixture bubbles into a deliciously sticky praline topping. Immediately pour this evenly over the batter in your pan—it will bake into a crisp, nutty crust that contrasts beautifully with the soft cake.
Step 7: Bake to Perfection
Bake your cake for 40 to 45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean and the almond praline topping is a gorgeous golden with bubbling almonds. Let the cake cool in the pan for about 15 minutes before moving it to a wire rack, which helps it set perfectly while keeping moist inside.
How to Serve Almond Praline Blueberry Cake Recipe
Garnishes
For an inviting presentation, dust the cake lightly with powdered sugar or sprinkle extra sliced almonds on top right before serving. A dollop of lightly whipped cream or a scoop of vanilla ice cream adds a dreamy contrast to the crunchy praline and fruity interior.
Side Dishes
This cake pairs wonderfully with a cup of coffee or a fragrant herbal tea. For a brunch spread, consider serving it alongside fresh fruit salad or a creamy citrus yogurt, which complement the sweet and nutty flavors brilliantly.
Creative Ways to Present
Slice your Almond Praline Blueberry Cake Recipe into rustic wedges and serve on a wooden board for a charming, cozy look. Alternatively, layer slices with whipped cream and extra blueberries in individual glass jars for a dessert parfait that’s as impressive as it is delicious.
Make Ahead and Storage
Storing Leftovers
Store leftover cake covered tightly with plastic wrap or in an airtight container at room temperature for up to two days. This keeps the cake moist and the praline topping crisp.
Freezing
You can freeze the cake if you want to make it ahead. Wrap it well in plastic wrap followed by aluminum foil and freeze for up to two months. Thaw overnight in the refrigerator before serving to retain its freshness.
Reheating
To enjoy the cake warm, reheat slices gently in the microwave for 15-20 seconds or in a low oven (about 300°F) for 5-10 minutes. This brings back that freshly-baked feel and melts the praline topping slightly for extra decadence.
FAQs
Can I use frozen blueberries for this Almond Praline Blueberry Cake Recipe?
Absolutely! Just toss them in flour while still frozen before folding them into the batter. This helps prevent the color from bleeding and keeps the berries evenly distributed throughout the cake.
Is it possible to substitute the almond extract?
If you’re not a fan of almond extract, you can use an equal amount of vanilla extract instead. The cake will still be delicious, though the almond praline topping adds that signature nutty note.
How do I know when the cake is fully baked?
Use the classic toothpick test: insert a toothpick into the center of the cake and if it comes out clean or with a few crumbs, your cake is ready. The praline topping should also be golden and bubbling.
Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend, but make sure it includes xanthan gum or other binders. Baking powder should be gluten-free as well for best results.
What’s the best way to serve this cake?
Serve it slightly warm or at room temperature, either plain or with a little whipped cream or ice cream on the side. Its combination of textures and flavors is what makes this Almond Praline Blueberry Cake Recipe truly memorable.
Final Thoughts
There’s something incredibly comforting about this Almond Praline Blueberry Cake Recipe that makes it an instant favorite. It’s approachable enough for everyday baking yet special enough to impress guests or celebrate small moments. Trust me, once you try it, this cake will become your go-to for all those occasions when you want to bake something bursting with flavor and that irresistible almond crunch.
Print
Almond Praline Blueberry Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Almond Praline Blueberry Cake is a moist and flavorful dessert featuring a tender almond-infused cake bursting with fresh blueberries, topped with a rich and crunchy almond praline glaze. Perfect for any occasion, it combines the fruitiness of blueberries with a sweet buttery almond topping for a delightful treat.
Ingredients
Cake:
- 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:
- 1/2 cup sliced almonds
- 1/3 cup brown sugar
- 3 tablespoons unsalted butter
- 1 tablespoon honey or maple syrup
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. This aerates the batter for a tender crumb.
- Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition to fully incorporate. Mix in the vanilla and almond extracts for flavor enhancement.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Incorporate Dry and Wet Ingredients: Alternately add the dry flour mixture and the milk to the creamed butter mixture, beginning and ending with the flour mixture. Mix gently until just combined to avoid overmixing.
- Fold in Blueberries: Toss blueberries with 1 tablespoon of flour to prevent sinking and gently fold them into the batter to evenly distribute.
- Prepare Cake Batter in Pan: Pour the prepared batter into the greased and floured cake pan and smooth the top with a spatula for even baking.
- Make Almond Praline Topping: In a small saucepan, combine the brown sugar, unsalted butter, honey (or maple syrup), and sliced almonds. Cook over medium heat until the butter melts and the mixture bubbles, creating a rich praline.
- Top the Cake: Remove the praline mixture from heat and pour it evenly over the cake batter in the pan.
- Bake the Cake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden and bubbling.
- Cool and Serve: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool further. Serve warm or at room temperature for the best flavor and texture experience.
Notes
- Do not thaw frozen blueberries before adding to the batter to prevent excess moisture and sinking.
- The almond extract is key to enhancing the nutty flavor of the topping and cake.
- Ensure the cake pan is properly greased and floured to avoid sticking.
- For a dairy-free option, substitute butter and milk with plant-based alternatives.
- If you prefer a sweeter topping, increase the brown sugar slightly.
