If you’re dreaming of a delicately moist crumb slathered with a shatteringly crisp, caramelized almond topping, my Almond Praline Blueberry Cake just might steal your heart! Each bite delivers the lush juiciness of blueberries tucked beneath a golden, buttery praline, making it a standout treat for gatherings or a quiet afternoon coffee. This glorious cake blends classic coziness with a touch of modern flair—trust me, it’s truly unforgettable.

Almond Praline Blueberry Cake Recipe - Recipe Image

Ingredients You’ll Need

Every single ingredient in this Almond Praline Blueberry Cake brings something important to the table—literally! From the rich tang of sour cream to the sweet crunch of almonds, each element plays its part in creating that perfect texture and irresistible flavor combination.

All-purpose flour: The sturdy base that gives structure to your cake, keeping it light but not crumbly.
Baking powder: Lends essential lift for that fluffy bite.
Baking soda: Works with the sour cream to tenderize the crumb and add a gentle rise.
Salt: A pinch intensifies every other flavor, highlighting both sweetness and richness.
Unsalted butter (softened): Creamed for melt-in-your-mouth texture and that craveable buttery aroma.
Granulated sugar: Sweetens the base and teams up with butter for a light, airy mix.
Large eggs: The glue that holds it all together, giving structure without heaviness.
Vanilla extract: Adds warmth and background sweetness—don’t skip it!
Almond extract: This is magic; it perfumes the whole cake and pairs beautifully with blueberries.
Sour cream: Not just for moisture, but for a wonderful tang and tenderness.
Fresh or frozen blueberries (tossed in flour): Little bursts of summery flavor that won’t sink while baking.
Milk: Rounds out the batter and ensures a perfectly pourable consistency.
Sliced almonds: The real star in the praline topping—nutty, buttery, and crisp.
Brown sugar: Provides rich caramel notes for the praline.
Unsalted butter (for topping): Melts with the brown sugar and almonds to form that crave-worthy crust.
Heavy cream: Helps the praline bubble and gives luscious richness.
Pinch of salt: Finishes the praline and makes it utterly irresistible.

How to Make Almond Praline Blueberry Cake

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350°F (175°C), making sure your workspace is ready for baking magic. Grease and flour a 9-inch round cake pan (or line with parchment paper), so your Almond Praline Blueberry Cake slides out easily when it’s time to serve.

Step 2: Whisk Dry Ingredients

Combine the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. A quick whisk ensures that your leaveners are evenly distributed, so the crumb rises just right—no tough spots or sad flat cakes here!

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat together the softened butter and granulated sugar until it’s soft, fluffy, and pale. This step sets up the tender, light texture that makes this cake so dreamy—take a moment for this, and your patience will be rewarded.

Step 4: Add Eggs and Extracts

Add the eggs one at a time, fully incorporating each before adding the next. Then stir in both the vanilla and almond extracts. This is where the magic really starts—you’ll notice a fragrant, nutty perfume that hints at the goodness to come.

Step 5: Fold in Sour Cream

Blend the thick, creamy sour cream into your mixture. Not only does this ramp up the cake’s plush, tender crumb, it delivers a gentle tang that plays beautifully with the sweet and nutty flavors.

Step 6: Add Dry Ingredients & Milk

Add the flour mixture to your wet ingredients in two batches, alternating with the milk. This keeps the batter silky and lump-free, making sure everything is well incorporated but not overmixed.

Step 7: Fold in Blueberries

Toss your blueberries with a spoonful of flour (this simple trick keeps them from sinking!) and gently fold them into the batter. Your Almond Praline Blueberry Cake is about to burst with luscious, juicy berries in every bite.

Step 8: Make the Almond Praline Topping

In a small saucepan over medium heat, combine sliced almonds, brown sugar, butter, heavy cream, and a pinch of salt. Cook for 2–3 minutes, stirring often, until the mixture is bubbly and just starts to thicken. It smells like heaven at this point!

Step 9: Assemble and Bake

Spread the cake batter evenly in your prepared pan, then spoon the almond praline topping over the surface. Bake for 40–45 minutes, until the cake is golden and a toothpick comes out clean. If you want extra crunch, pop it under the broiler for a minute or two (but watch it closely—it goes from perfect to burnt in a flash!).

Step 10: Cool and Serve

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to finish cooling completely. The Almond Praline Blueberry Cake is delicious warm or at room temperature, so enjoy it just the way you like!

How to Serve Almond Praline Blueberry Cake

Garnishes

Add a finishing touch with a light dusting of powdered sugar, a few extra fresh blueberries, or even a dollop of softly whipped cream. A handful of extra toasted almonds over the praline crust adds an extra hint of nutty elegance.

Side Dishes

For a spring brunch, pair your Almond Praline Blueberry Cake with fresh fruit salad or a scoop of creamy vanilla yogurt. If serving for dessert, it’s fabulous alongside a scoop of vanilla bean ice cream, which melts dreamily into all those cake crevices.

Creative Ways to Present

Turn your cake into mini treats by baking in muffin tins, or slice into wedges and top each with a tiny sprig of mint. For a beautiful brunch centerpiece, pile high on a vintage cake stand and scatter extra blueberries and almond slivers around the base.

Make Ahead and Storage

Storing Leftovers

To keep your Almond Praline Blueberry Cake as fresh as day one, store leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to five days. The praline topping stays crisp and the crumb stays moist!

Freezing

Wrap individual slices tightly in plastic wrap and store in a freezer-safe bag for up to three months. Thaw at room temperature and enjoy that same fresh-baked flavor, any time you like.

Reheating

For that “just-baked” experience, warm slices in a low oven (about 300°F) for 5–7 minutes or give them a quick zap in the microwave. The praline topping may soften, but the flavor is still show-stopping.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just use them straight from the freezer and toss in flour as directed so they don’t sink or bleed too much color into the cake.

What if I don’t have almond extract?

You can skip it if needed, but that touch of sweet, nutty aroma truly sets this cake apart. If you’re in a pinch, a little extra vanilla helps deepen the flavor.

Can I double this Almond Praline Blueberry Cake recipe?

Yes, you can double the ingredients and bake in a 9×13-inch pan. Keep an eye on the baking time, as it may need a little longer to fully set.

Is this cake suitable for a make-ahead dessert?

Definitely! In fact, the flavor of Almond Praline Blueberry Cake develops even more after a day. Just wrap well or store in an airtight container until serving time.

Can I replace almonds with another nut?

Pecans or walnuts are both delicious swaps if you’re out of almonds. The praline topping will have a slightly different character but will still be irresistible.

Final Thoughts

There’s always a reason to bake something special, and this Almond Praline Blueberry Cake never fails to impress—from festive brunch tables to cozy nights in. Give it a try and watch the smiles multiply with every irresistible, almond-kissed bite!