Description
This Blueberry Almond Praline Cake blends juicy blueberries, a moist buttery base, and a crunchy caramelized almond topping for the perfect mix of textures and flavors.
Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/4 teaspoon salt
- 3/4 cup sliced almonds
- 1/3 cup brown sugar
- 2 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Cream together butter and sugar until fluffy. Add eggs one at a time, mixing well. Stir in sour cream and vanilla extract.
- In another bowl, whisk flour, baking powder, and salt. Gradually add to the wet mixture until just combined. Fold in the floured blueberries.
- Pour the batter into the pan and smooth the top with a spatula.
- In a saucepan, combine brown sugar, heavy cream, and almonds. Heat until sugar dissolves and mixture is glossy. Spoon over the batter evenly.
- Bake for 40–45 minutes or until a toothpick comes out clean. The top should be golden and bubbling.
- Cool in the pan for 15 minutes, then release the springform and let cool completely on a wire rack.
- Slice and serve plain or with whipped cream or vanilla ice cream.
Notes
- Use parchment paper for easy removal and a cleaner praline top.
- Flour the blueberries to prevent them from sinking during baking.
- Let the cake cool fully for clean slices and best praline texture.
- Store in an airtight container for up to 5 days in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: blueberry cake, almond praline dessert, summer cake, easy blueberry dessert, brunch cake