Description
Indulge in the delightful combination of almond praline and blueberries with this Almond Praline Blueberry Cake. A moist and flavorful cake topped with a crunchy almond praline that adds a perfect balance of sweetness and nuttiness. Ideal for any occasion, this cake is sure to impress your guests.
Ingredients
Main Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup sour cream
- 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour)
- 1/4 cup milk
Almond Praline Topping:
- 1/2 cup sliced almonds
- 1/3 cup brown sugar
- 2 tablespoons unsalted butter
- 1 tablespoon heavy cream
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare the cake pan.
- Mix dry ingredients: Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add wet ingredients: Beat in eggs, vanilla, and almond extracts. Stir in sour cream.
- Combine dry and wet ingredients: Add dry ingredients to wet ingredients in batches, alternating with milk. Fold in blueberries.
- Make praline topping: Cook almonds, brown sugar, butter, cream, and salt until thickened. Spoon over batter.
- Bake: Bake for 40–45 minutes until a toothpick comes out clean.
- Cool and serve: Cool in pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- For a crunchier topping, broil the cake for the last 1–2 minutes of baking—watch carefully to avoid burning.
- Frozen blueberries can be used but should not be thawed before adding.
