This Blueberry Almond Praline Cake is out of this world! It’s incredibly delicious, soft, and fluffy, bursting with juicy blueberries in every bite. And that topping? A buttery, golden almond praline with the perfect crunch that takes this cake to a whole new level.
The combination of sweet blueberries, delicate almond flavor, and rich, caramelized praline is simply irresistible. It’s the kind of cake that makes you go back for another slice before you’ve even finished the first. You simply have to try it!
Prep time: 20 minutes
Bake time: 40–45 minutes
Oven temperature: 375°F (190°C)
Pan size: 9-inch round cake pan
Ingredients
For the Blueberry Cake
- ¼ cup unsalted butter, at room temperature
- ¾ cup granulated sugar
- 1 large egg
- ¼ cup plus 2 tablespoons plain yogurt (or substitute sour cream)
- ½ cup milk
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 2 cups fresh blueberries
- 1 tablespoon all-purpose flour, for tossing with the blueberries
For the Almond Praline Topping
- ½ cup salted butter
- ½ cup granulated sugar
- 2 tablespoons maple syrup
- 1 teaspoon almond extract
- 1 tablespoon all-purpose flour
- 1 tablespoon heavy cream
- 1 cup sliced almonds
Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 375°F (190°C).
- Generously butter a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium mixing bowl, cream the softened butter and granulated sugar using a hand mixer until smooth and creamy.
- Add the egg and yogurt, mixing until fully incorporated.
- Pour in the milk and mix well. The batter will look quite thin and liquid at this stage—this is perfectly normal.
- Sift the flour and baking powder over the wet ingredients. Add the salt and mix until just combined. The batter should now be thick, similar to a coffee cake batter.
- Toss the blueberries with 1 tablespoon of flour to help distribute them throughout the cake.
- Gently fold the blueberries into the batter, then spread the batter evenly into the prepared cake pan.
Step 2: Make the Almond Praline Topping
- In a saucepan, combine the salted butter, granulated sugar, maple syrup, almond extract, flour, heavy cream, and sliced almonds.
- Place over medium heat and stir continuously as the mixture comes to a bubbling simmer.
- Continue cooking for 3–5 minutes, stirring constantly, until the sugar dissolves and the mixture becomes thick, glossy, and a beautiful golden caramel color.
- Remove from the heat.
Step 3: Assemble and Bake
- Carefully spoon the warm almond praline mixture over the blueberry cake batter, spreading it evenly across the surface.
- Transfer the pan to the preheated oven and bake for 40–45 minutes, or until a toothpick inserted into the cake comes out clean.
- If the praline topping begins browning too quickly, loosely cover the cake with foil for the remainder of the baking time.
Step 4: Cool and Serve
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Carefully invert the cake onto a wire rack, then turn it right side up if needed. Take care when handling the warm praline topping.
- Allow the cake to cool completely before slicing so the topping can set.
Tips for the Perfect Cake
- Use room-temperature ingredients. The butter, egg, and yogurt will blend more evenly into the batter.
- Coat the blueberries in flour. This helps reduce sinking and distributes the berries more evenly throughout the cake.
- Watch the praline carefully. Stir constantly while cooking to prevent the sugar from scorching.
- Let it cool before slicing. The almond praline will become crisp as it cools, giving you that wonderful crunchy topping.
Serve each slice with a cup of coffee or tea, or add a dollop of whipped cream for an extra-special treat.
Enjoy every delicious bite of this blueberry-filled, almond-crunchy goodness!