There’s something magical about the combination of juicy blueberries and crunchy almonds. It’s a harmony of textures and flavors that brings pure joy in every bite. This Blueberry Almond Praline Cake is a delightful balance of moist, tender cake with bursts of fresh blueberries, all topped with a luscious, nutty praline topping. Trust me, you’re going to love this.
The origins of this recipe are a bit of a mystery, but one thing is certain—blueberries and almonds have been a beloved pairing for centuries. This cake takes inspiration from European-style fruit cakes but adds a praline twist, making it a game-changer for brunches, desserts, or afternoon tea.
Why You’ll Love Blueberry Almond Praline Cake
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a cozy weekend treat, impressing guests, or simply satisfying your sweet tooth, this cake is a perfect choice.
Is this Blueberry Almond Praline Cake for you? Let’s see. Blueberry Almond Praline Cakes are…
- Moist and tender. The Greek yogurt (or sour cream) keeps the cake soft and rich.
- Bursting with flavor. Fresh blueberries add natural sweetness and juiciness in every bite.
- Perfectly nutty. The praline topping gives a sweet, caramelized crunch.
- Versatile and adaptable. Works beautifully for breakfast, dessert, or a coffee break.
- Easy to make. Simple ingredients, straightforward steps, and a stunning result.
Ingredients in Blueberry Almond Praline Cake
Here’s the magic of this cake—it’s made with simple, pantry-friendly ingredients, but the result is so much more than the sum of its parts. Let’s break it down:
For the Blueberry Cake:
- Flour: Provides structure and ensures a light, fluffy texture.
- Baking Powder & Salt: Essential for the perfect rise and balanced flavor.
- Butter: Adds richness and keeps the cake moist.
- Sugar: Just the right amount of sweetness.
- Greek Yogurt (or Sour Cream): Creates a super tender crumb.
- Egg: Binds everything together and adds richness.
- Milk: Keeps the batter smooth and creamy.
- Blueberries: The star of the show! Fresh or frozen both work beautifully.
- Flour (for blueberries): Helps prevent sinking to the bottom.
For the Almond Praline Topping:
- Butter: The base for a rich, caramelized topping.
- Sugar & Maple Syrup: Creates a sticky, praline-like texture.
- Almond Extract: Enhances the nutty aroma and flavor.
- Flour: Helps thicken the topping slightly.
- Heavy Cream (or Milk): Adds creaminess to the praline.
- Sliced Almonds: Toast up beautifully for a delicious crunch.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Oven: Set your oven to 350°F (175°C) and grease a 9-inch round cake pan. This ensures even baking and easy removal.
Prepare the Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar: In a separate bowl, beat the butter and sugar until light and fluffy. This creates a tender, airy texture.
Add Wet Ingredients: Mix in the Greek yogurt (or sour cream), egg, and milk until well combined.
Combine with Dry Ingredients: Gradually add the dry ingredients to the wet, mixing until just incorporated. Avoid overmixing to keep the cake light.
Prepare the Blueberries: Toss the blueberries in a tablespoon of flour to prevent sinking. Fold them gently into the batter.
Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for about 30 minutes, until a toothpick inserted in the center comes out clean.
Make the Almond Praline Topping: While the cake bakes, melt butter in a saucepan over medium heat. Stir in sugar, maple syrup, and almond extract, cooking until smooth. Mix in flour and cream, then fold in sliced almonds.
Add the Topping: Once the cake is partially baked, remove it from the oven and spread the praline topping evenly over the top.
Final Bake: Return to the oven and bake for an additional 10–15 minutes, until the topping is golden and bubbly.
Cool and Serve: Let the cake cool for 10 minutes before slicing. Enjoy warm or at room temperature!
How to Serve Blueberry Almond Praline Cake
- With Fresh Berries: Garnish with extra blueberries for a fresh burst of flavor.
- A Dollop of Whipped Cream: A light, airy contrast to the cake’s richness.
- Vanilla Ice Cream: The ultimate indulgent pairing!
- A Dusting of Powdered Sugar: For a beautiful, bakery-style presentation.
Nutrition Information (Per Serving)
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
Additional Tips
- Make Ahead: You can prepare the batter and praline topping in advance. Store separately and assemble before baking.
- Gluten-Free Option: Swap all-purpose flour with a 1:1 gluten-free flour blend.
- Storage: Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheating: Warm slices in the microwave for 15 seconds to refresh their texture.
Tips & Variations
- Extra Crunch: Sprinkle a little sea salt over the praline topping for a sweet-savory contrast.
- Citrus Twist: Add a teaspoon of lemon zest to the batter for a fresh, zesty kick.
- Nut-Free Version: Skip the almonds and replace them with a streusel topping for a different take.
Baking this Blueberry Almond Praline Cake is an experience you won’t forget. Every bite is filled with sweet, nutty goodness, and it’s bound to become a favorite in your kitchen. Happy baking!
Blueberry Almond Praline Cake
Ingredients
- For the Blueberry Cake:
- 2 cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¼ cup unsalted butter at room temperature
- ¾ cup granulated sugar
- ¼ cup + 2 tbsp Greek yogurt or sour cream
- 1 egg
- ½ cup milk of choice
- 2 cups blueberries fresh or frozen
- 1 tbsp flour for tossing blueberries
- For the Almond Praline Topping:
- ½ cup salted butter
- ½ cup granulated sugar
- 2 tbsp maple syrup
- 1 tsp almond extract
- 1 tbsp flour
- 1 tbsp heavy cream or milk
- 1 cup sliced almonds
Instructions
- Prepare the cake batter:
- Preheat oven to 375°F (190°C). Grease and line an 8×8” baking pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, use a hand mixer to cream butter and sugar until smooth (about 2-3 minutes).
- Add Greek yogurt and egg, mixing until incorporated. Then add milk and mix until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
- Toss blueberries with 1 tbsp flour in a separate bowl, then gently fold into the batter. The batter will be thick.
- Spread the batter evenly into the prepared baking pan.
- Make the almond praline topping:
- In a small saucepan over medium heat, combine butter, sugar, maple syrup, almond extract, flour, and heavy cream.
- Stir continuously and bring to a simmer. Cook for 3-5 minutes until the mixture thickens and turns a light caramel color.
- Remove from heat and fold in sliced almonds.
- Assemble and bake:
- Pour the almond praline topping over the cake batter in the pan, spreading evenly.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- Slice into 16 squares and serve.
