Description
Dive into the cozy, nutty sweetness of this Almond Praline Blueberry Cake! Bursting with juicy blueberries and topped with a crunchy, buttery almond praline, this cake is a dreamy mix of textures and flavors. Whether it’s a weekend treat or a special occasion, this cake promises a deliciously memorable bite every time. Trust me, it’s the perfect balance of fruity freshness and indulgent crunch! #BlueberryCake #AlmondPraline #HomemadeDessert
Ingredients
Scale
- 2 cups (260g) all-purpose flour
- 2 1/2 tsp (10g) baking powder
- 1/2 tsp (3g) salt
- 1/4 cup (58g) salted butter, at room temperature
- 3/4 cup (165g) granulated sugar
- 1 egg, at room temperature
- 1 tsp (4g) vanilla extract
- 1/2 cup (115g) Greek yogurt, at room temperature (or sour cream)
- 1/4 cup (60ml) buttermilk, at room temperature (or 1 tsp apple cider vinegar/lemon juice mixed with 1/4 cup milk)
- 2 cups (300g) blueberries, fresh or frozen
- 1 tbsp (8g) flour (for tossing with blueberries)
- Almond Praline Topping:
- 1/2 cup (113g) salted butter
- 1/2 cup (110g) granulated sugar
- 2 tbsp (40g) maple syrup
- 1 tbsp (8g) all-purpose flour
- 1 tsp (4g) almond extract
- 1 tsp (4g) vanilla extract
- 1 tbsp (15ml) heavy cream (or milk)
- 1 cup (100g) slivered almonds
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- Toss blueberries with 1 tbsp flour to coat; set aside.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until creamy. Add egg and vanilla, mixing well.
- Alternate adding dry ingredients and Greek yogurt and buttermilk, beginning and ending with dry ingredients. Fold in blueberries gently.
- Pour batter into prepared pan.
- For the almond praline topping: In a saucepan, melt butter over medium heat. Stir in sugar, maple syrup, and flour until smooth. Remove from heat and stir in almond extract, vanilla, heavy cream, and slivered almonds.
- Spoon topping evenly over batter.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool before serving.
Notes
- Use fresh or frozen blueberries—just make sure to toss them in flour to keep them from sinking.
- Let the cake cool fully for clean slices and best flavor.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Try swapping maple syrup with honey for a slightly different sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg