Almond Praline Blueberry Cake Recipe

If you’re searching for a dessert that feels like a cozy hug wrapped in sweetness, the Almond Praline Blueberry Cake Recipe is about to become your new absolute favorite. This cake boasts a tender crumb bursting with juicy blueberries, lifted by the subtle hint of almond extract and crowned with a luscious, crunchy almond praline topping that adds the perfect dazzling crunch. Every bite carries the delightful balance of fresh fruit and buttery nutty goodness, making it an irresistible treat whether you’re serving it for a special occasion or simply because today feels like a celebration of flavor.

Ingredients You’ll Need

This Almond Praline Blueberry Cake Recipe calls for simple, pantry-friendly ingredients that come together effortlessly to create layers of flavor and texture. Each element plays an essential role in building the cake’s moist crumb, fruity brightness, and that addictive praline crust on top.

• Unsalted butter: Softened to create a rich, tender base and smooth batter texture.
• Granulated sugar: Sweetens the cake while helping achieve that delicate crumb.
• Large eggs: Bind everything together and add a lovely structure to the cake.
• Vanilla extract: Enhances the overall flavor with a warm, familiar note.
• Almond extract: Introduces the signature nutty aroma that complements the blueberries beautifully.
• All-purpose flour: The foundation of the cake’s soft, yet sturdy crumb.
• Baking powder: Provides the lift to keep the cake light and airy.
• Salt: Balances the sweetness and heightens flavors.
• Milk: Adds moisture for a perfectly moist and tender cake.
• Fresh or frozen blueberries: Bursts of juicy sweetness throughout the cake (tip: do not thaw frozen berries to avoid extra moisture).
• Flour for tossing blueberries: Prevents the berries from sinking to the bottom of the cake during baking.
• Sliced almonds: Essential for the crunchy, nutty praline topping.
• Brown sugar: Gives the praline topping its deep caramel sweetness.
• Honey or maple syrup: Adds natural sweetness and helps bind the praline topping.

How to Make Almond Praline Blueberry Cake Recipe

Step 1: Preparing Your Pan and Oven

Start by preheating your oven to 350°F (175°C) and greasing and flouring an 8-inch cake pan. This step ensures that your cake releases easily after baking while giving it a lovely shape.

Step 2: Creaming Butter and Sugar

Use softened butter to cream together with granulated sugar until your mixture is light and fluffy. This creates air pockets essential for a tender cake crumb. Then, add eggs one at a time, beating well after each addition to keep the batter smooth and emulsified.

Step 3: Adding Extracts for Aroma

Stir in the vanilla and almond extracts. This little combination is the heart of the flavor profile, making your cake smell heavenly and taste uniquely delicious.

Step 4: Combining Dry Ingredients

In a separate bowl, whisk the all-purpose flour, baking powder, and salt together. This ensures your cake rises evenly and has just the right texture.

Step 5: Mixing Batter

Alternate adding the dry mixture and milk into the creamed butter mixture, starting and ending with the flour. Mix gently until just combined—overmixing can make the cake dense instead of tender.

Step 6: Folding in the Blueberries

Toss your blueberries with a tablespoon of flour to prevent them from sinking. Then gently fold them into the batter, distributing bursts of juicy sweetness throughout the cake.

Step 7: Preparing the Almond Praline Topping

In a small saucepan over medium heat, combine the sliced almonds, brown sugar, butter, and honey or maple syrup. Cook just until the butter melts and the mixture bubbles, creating that irresistible sticky praline glaze.

Step 8: Baking

Pour the cake batter into the prepared pan, smooth the top, and pour your almond praline mixture evenly over it. Bake for 40 to 45 minutes until the cake is golden, bubbling, and a toothpick inserted in the center comes out clean.

Step 9: Cooling and Serving

Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack. It’s wonderful served warm or at room temperature, with the praline topping still slightly sticky and crunchy.

How to Serve Almond Praline Blueberry Cake Recipe

Garnishes

Fresh whipped cream or a scoop of vanilla ice cream is a lovely complement to this cake, enhancing the contrast between the crunchy praline and soft cake. A few fresh blueberries or a dusting of powdered sugar on top can add a beautiful finishing touch.

Side Dishes

This cake pairs wonderfully with a simple cup of tea or coffee for an afternoon treat. For a brunch setting, a side of lemon curd or Greek yogurt can bring a bright, tangy balance to the sweetness and nuts.

Creative Ways to Present

Try serving individual slices with a drizzle of warm caramel sauce or a sprinkle of toasted almonds to emphasize the praline topping. For a festive look, add edible flowers or mint leaves for just the right pop of color and elegance.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap and store at room temperature for up to two days or in the refrigerator for up to five days. Keeping it well sealed preserves the moist crumb and prevents the praline topping from softening.

Freezing

This Almond Praline Blueberry Cake Recipe freezes beautifully. Wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn, and freeze for up to three months. Thaw overnight in the refrigerator before serving.

Reheating

Warm slices gently in a microwave for 15 to 20 seconds or in a low-temperature oven (around 300°F/150°C) for 10 minutes to revive that freshly-baked feeling and enjoy the praline topping’s crunch once again.

FAQs

Can I use frozen blueberries in this Almond Praline Blueberry Cake Recipe?

Absolutely! Just be sure to toss the frozen blueberries with flour first and do not thaw them before adding to the batter. This prevents excess moisture that could make the cake soggy.

Is it possible to make this cake gluten-free?

Yes, by swapping the all-purpose flour with a gluten-free flour blend that includes xanthan gum, you can enjoy a gluten-free version without sacrificing texture or flavor.

Can I substitute the almond extract with something else?

If you’re out of almond extract, vanilla extract alone works well, but the almond extract gives this cake its special signature flavor that makes it stand out.

What is the best way to prevent the blueberries from sinking?

Tossing the berries in flour before folding them into the batter helps suspend them evenly throughout the cake and prevents sinking to the bottom.

Can I make the almond praline topping ahead of time?

It’s best to prepare and pour the praline topping directly before baking for that fresh, bubbly texture. Making it ahead could cause it to harden and become difficult to spread evenly.

Final Thoughts

If you’re ready to impress yourself and your guests with a cake that’s as stunning as it is delicious, the Almond Praline Blueberry Cake Recipe is your new secret weapon. Its perfect balance of sweet berries, nutty almond flavor, and caramelized crunchy topping will have everyone asking for seconds. So, grab your ingredients, get baking, and treat yourself to this unforgettable slice of pure joy.

Almond Praline Blueberry Cake Recipe

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• Author: admin
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x

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Description

This Almond Praline Blueberry Cake is a delightful dessert featuring a moist, tender cake loaded with fresh blueberries and topped with a rich almond praline topping. The combination of buttery cake, sweet berries, and crunchy, caramelized almonds creates a perfect balance of flavors and textures, ideal for an indulgent afternoon treat or festive occasion.

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Ingredients

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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

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Instructions

1. 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.
2. Cream butter and sugar: In a mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This will help incorporate air into the batter for a tender cake.
3. Add eggs and extracts: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract and almond extract for enhanced flavor.
4. Mix dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt. This ensures even distribution of leavening agents throughout the flour.
5. Combine wet and dry ingredients: Alternately add the flour mixture and milk to the creamed butter mixture, beginning and ending with the flour. Mix gently until just combined to avoid overworking the batter, which can make the cake tough.
6. Fold in blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking and then gently fold them into the batter, distributing them evenly.
7. Prepare almond praline topping: In a small saucepan over medium heat, combine the brown sugar, unsalted butter, honey or maple syrup, and sliced almonds. Cook, stirring occasionally, until the butter melts and the mixture begins to bubble. Remove from heat once combined and aromatic.
8. Assemble and bake: Pour the cake batter into the prepared cake pan and smooth the top. Evenly pour the warm almond praline topping over the batter, ensuring full coverage.
9. Bake the cake: Place the pan in the oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden and bubbling.
10. Cool and serve: Allow the cake to cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool further. Serve warm or at room temperature to enjoy the almond praline topping at its best.

Notes

• Use frozen blueberries without thawing to prevent excess moisture from affecting the batter.
• For best results, do not overmix the batter to keep the cake tender and light.
• The almond praline topping should be poured warm over the batter to create a beautiful caramelized crust.
• This cake is best served the same day for maximum freshness but can be refrigerated and warmed gently before serving.
• Substitute honey with maple syrup to keep the topping vegan friendly, though the cake contains butter and eggs.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American