Q: Can I use other fruits instead of blueberries?

Yes! Raspberries, blackberries, or chopped apples work well.

Q: Are blueberries healthy?

Absolutely. They’re full of antioxidants, good for your brain and heart, and low in calories.

Q: Can I make this cake gluten-free?

Yes, just use a 1:1 gluten-free flour blend.

Q: What if I don’t have brown sugar for the praline?

You can use white sugar and a teaspoon of molasses or maple syrup.

Q: How do I know the cake is done baking?

Insert a toothpick in the center. If it comes out clean, your cake is ready!

Blueberry Almond Praline Cake Recipe

Description

A deliciously moist Blueberry Almond Praline Cake packed with sweet blueberries, nutty almonds, and topped with a rich praline glaze. This cake is perfect for breakfast, brunch, or dessert and is surprisingly easy to make!

Ingredients

Scale

For the Cake:

1½ cups fresh or frozen blueberries (if frozen, do not thaw)
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon almond extract
½ teaspoon vanilla extract
¾ cup sour cream or plain Greek yogurt
½ cup sliced almonds (plus extra for topping)

For the Praline Topping:

½ cup brown sugar
¼ cup heavy cream
2 tablespoons unsalted butter
¼ teaspoon salt
½ cup chopped or sliced almonds

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper.
Prepare the batter:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until fluffy.
- Add eggs, almond extract, and vanilla extract, and beat until combined.
- Mix in sour cream until smooth.
- Gradually mix in dry ingredients until just combined. Do not overmix.
- Fold in blueberries and sliced almonds gently.
Bake the cake:
- Pour batter into the prepared pan and smooth the top.
- Sprinkle extra sliced almonds on top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes in the pan, then transfer to a wire rack.
Make the praline topping:
- In a small saucepan, combine brown sugar, cream, butter, and salt over medium heat.
- Stir constantly until the mixture boils.
- Simmer for 2–3 minutes until thickened.
- Stir in chopped almonds and remove from heat.
Assemble:
- Pour the warm praline topping over the cooled cake.
- Let the topping set before slicing and serving.

Notes

Use Greek yogurt for a protein-rich version.
Swap almond extract with lemon zest for a citrusy flavor.
Cake can be made a day ahead and topped before serving.
Store leftovers in an airtight container at room temperature for up to 3 days.

Prep Time: 20 minutes
Cook Time: 40 minutes
Cuisine: American