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.
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 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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