Description
Almond Praline Blueberry Cake is a moist and flavorful dessert combining tender almond-flavored cake, juicy blueberries, and a crunchy praline topping. This cake offers a delightful balance of sweet, nutty, and fruity flavors, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp almond extract
- ½ cup sour cream
- 1 cup fresh blueberries
- For the praline topping:
- ½ cup sliced almonds
- ½ cup brown sugar
- 2 tbsp unsalted butter
- 1 tbsp heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in almond extract.
- Alternately add dry ingredients and sour cream to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Gently fold in blueberries.
- Pour batter into prepared cake pan and smooth the top.
- In a small saucepan, melt butter for the praline topping over medium heat. Stir in brown sugar, sliced almonds, and heavy cream. Cook for 2-3 minutes until bubbly and combined.
- Spread the praline topping evenly over the cake batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Use fresh or frozen blueberries, but if using frozen, toss them in a little flour before folding to prevent sinking.
- The praline topping adds a crunchy texture—avoid stirring it into the batter.
- Serve with whipped cream or vanilla ice cream for extra indulgence.
- Store leftovers covered at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: almond cake, blueberry cake, praline topping, nutty dessert, fruity cake, easy baking