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
Scale
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.
