If you’re searching for a dessert that beautifully captures both elegance and comfort, look no further than Almond Praline Blueberry Cake. This delightful cake combines a tender, buttery crumb flecked with juicy blueberries and crunchy toasted almonds, all topped with a glossy layer of almond-studded caramel praline. Whether you bake it for a brunch, afternoon treat, or a special celebration, this cake has a knack for making any occasion feel a little more magical. Once you take that first forkful and taste the sweet tang of blueberries mingling with nutty richness, you’ll see why this is a bakery-worthy staple you’ll return to again and again.
Ingredients You’ll Need
Every ingredient in this Almond Praline Blueberry Cake is chosen for a reason, from creating a moist, tender crumb to delivering bursts of flavor and a decadent, glossy finish. This is the kind of recipe where even the simple pantry staples shine, and with just a handful of special add-ins, you transform the ordinary into something extraordinary.
- All-purpose flour: Gives the cake structure while keeping it light and fluffy.
- Baking soda & baking powder: These work together to leaven the cake, creating lift and a soft, tender interior.
- Salt: Just a pinch balances flavors and enhances everything else in the mix.
- Unsalted butter: Lends irresistible richness and a moist crumb—let it come to room temperature for perfect creaming.
- Granulated sugar: Sweetens the batter, helping create that classic golden-hued crust.
- Large eggs: Bind everything together while adding even more tenderness.
- Sour cream: The secret weapon for a moist cake that stays fresh and flavorful.
- Vanilla extract: Adds warmth and depth, rounding out the cake’s lovely flavor.
- Fresh or frozen blueberries: Little bursts of tart juiciness—don’t thaw if using frozen, so they keep their shape.
- Milk: Helps the batter mix smoothly and produces a soft, delicate crumb.
- Sliced almonds: Tuck these into the batter for a subtle crunch with every bite; toasting is optional but so delicious.
- Brown sugar (for praline): Deep, caramel-like sweetness is the key to a luscious praline topping.
- Unsalted butter (for praline): Creates a glossy caramel that sets softly over the cake.
- Heavy cream (for praline): Gives the topping a gorgeously smooth consistency.
- Chopped almonds (for praline): Nutty little clusters that add crunch and a hint of sophistication to every slice.
How to Make Almond Praline Blueberry Cake
Step 1: Prep Your Pan and Gather Ingredients
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line the bottom with parchment paper if you’re after a fuss-free release. Measure all your ingredients and allow the butter and eggs to come to room temperature; a little prep now ensures your Almond Praline Blueberry Cake comes together smoothly later.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together your all-purpose flour, baking soda, baking powder, and salt. This step ensures all the leaveners are evenly distributed and banishes any lumps, so your final cake bakes up even and tender.
Step 3: Cream the Butter, Sugar, and Eggs
In a large bowl, cream the softened butter with the granulated sugar until it’s pale and fluffy. This is the foundation for your cake’s delicate texture. Beat in the eggs one at a time, making sure each is fully incorporated before moving on. Then, add in the sour cream and vanilla extract and blend until everything is silky smooth.
Step 4: Combine Wet and Dry Ingredients
Alternately add the flour mixture and the milk to your creamed butter mixture, beginning and ending with the flour. Stir gently, just until no dry pockets remain, to keep your Almond Praline Blueberry Cake tender and plush.
Step 5: Fold in Blueberries and Almonds
Switch to a spatula and gently fold in those beautiful blueberries and sliced almonds. If you’re using frozen berries, add them straight from the freezer so they hold their shape and don’t turn the batter purple—unless you love a marbled look!
Step 6: Bake the Cake
Pour the batter into your prepared pan and smooth the top. Pop it in the oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the top springs back lightly to the touch.
Step 7: Make the Almond Praline Topping
While your cake bakes, make the praline topping. In a small saucepan, melt the brown sugar, butter, and heavy cream together over medium heat. Let it come to a gentle boil and cook for 2 minutes so it thickens into a luscious caramel. Take it off the heat and stir in the chopped almonds—you’ll want this warm and ready when the cake is fresh out of the oven.
Step 8: Cool and Top the Cake
Once the cake is baked, let it cool in the pan for about 10 minutes. Invert it carefully onto a wire rack, then pour the warm almond praline over the cake, letting it drip slowly down the sides. Give the cake at least 15 minutes for the topping to set before slicing and serving—it’s worth every second of patience!
How to Serve Almond Praline Blueberry Cake
Garnishes
For a showstopping finish, sprinkle a few extra toasted sliced almonds and a handful of fresh blueberries over the set praline topping. A dusting of powdered sugar adds just the right touch of elegance, especially if you’re serving the cake at a special brunch or as a lovely dessert centerpiece.
Side Dishes
A slice of Almond Praline Blueberry Cake pairs beautifully with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. For something refreshing, try serving it alongside a bowl of lemon sorbet or Greek yogurt with a drizzle of honey—a great way to brighten the flavors of the cake.
Creative Ways to Present
Make individual mini cakes by dividing the batter into cupcake tins and topping each with a spoonful of praline. Or serve the cake on a rustic board with bowls of whipped cream, berries, and toasted nuts so guests can build their own perfect slice. For a festive brunch, cut the cake into wedges and stack them high, layering in more praline between each piece for an over-the-top sweet treat.
Make Ahead and Storage
Storing Leftovers
To keep your Almond Praline Blueberry Cake fresh, store any leftovers tightly covered at room temperature for up to 2 days. Beyond that, pop it into the refrigerator, where it will stay moist and flavorful for up to 5 days. Just slice and let it come to room temperature for the best texture before enjoying.
Freezing
This cake is freezer-friendly, making it perfect for planning ahead. Wrap cooled, unsliced cake tightly in a double layer of plastic wrap and foil, then freeze for up to 2 months. For best results, freeze without the praline topping and make a fresh batch upon thawing and serving.
Reheating
If you’d like a warm slice, reheat pieces in the microwave for 10 to 15 seconds. If serving a larger amount, cover the cake loosely with foil and warm it in a 300°F oven for 10 minutes—your kitchen will smell like a dream, and the topping will turn extra gooey and irresistible.
FAQs
Can I use only frozen blueberries in this cake?
Absolutely! Frozen blueberries work beautifully in Almond Praline Blueberry Cake; just add them right from the freezer so they don’t leak excess juice into the batter.
Is there a dairy-free option for this recipe?
Yes! You can substitute dairy-free butter, plant-based milk, and a thick non-dairy yogurt in place of sour cream. The praline topping works with coconut cream as well.
How do I keep blueberries from sinking to the bottom?
Toss your blueberries with a teaspoon of flour before folding them into the batter—this helps them stay suspended throughout the cake for perfect blueberry distribution in every slice.
Can I make the praline topping ahead of time?
For the very best gooey texture, make the praline topping while the cake is baking and pour it on while both are warm. If you need to prep in advance, gently reheat the topping before spooning it over the cake.
What is the best pan to use for this cake?
A 9-inch round cake pan gives you the classic look and even bake, but you can also use a springform pan or even a square pan if you like. Just keep an eye on the bake time if you switch up the size.
Final Thoughts
I hope you’re as excited as I am to bake Almond Praline Blueberry Cake in your own kitchen. There’s something truly special about the way the jeweled blueberries and nutty caramel topping come together in every bite. Give it a try the next time you need a wow-factor dessert—you might just find yourself getting requests for the recipe all year round!
Print
Almond Praline Blueberry Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of almond praline and fresh blueberries with this Almond Praline Blueberry Cake. A moist and flavorful cake topped with a sweet and crunchy praline topping, perfect for any occasion.
Ingredients
Cake:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 1/3 cup milk
- 1/2 cup sliced almonds
Praline Topping:
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter
- 2 tablespoons heavy cream
- 1/2 cup chopped almonds
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a cake pan.
- Mix dry ingredients: Whisk flour, baking soda, baking powder, and salt in a bowl.
- Cream butter and sugar: In a separate bowl, cream butter and sugar until fluffy.
- Add wet ingredients: Beat in eggs, sour cream, and vanilla.
- Combine ingredients: Gradually mix in dry ingredients and milk until just combined.
- Add blueberries and almonds: Gently fold in blueberries and almonds.
- Bake the cake: Pour batter into the pan and bake for 30–35 minutes.
- Make praline topping: Cook brown sugar, butter, and cream, then stir in chopped almonds.
- Finish the cake: Cool the cake, invert it, and pour warm praline topping over it.
Notes
- You can toast the sliced almonds before adding to the batter for extra flavor.
- This cake stores well at room temperature for 1–2 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 29g
- Sodium: 160mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
