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
Scale
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
