This Blueberry Almond Praline Cake combines the fresh, juicy burst of blueberries with the rich, nutty crunch of an almond praline topping. The cake itself is tender and moist, thanks to the combination of Greek yogurt and milk, while the praline topping adds a layer of caramelized sweetness that perfectly complements the tart blueberries. This cake is a wonderful treat for any occasion, bringing together flavors and textures that are sure to impress.
Why You'll Love This: This cake offers a unique twist on the classic blueberry cake by incorporating a luscious almond praline topping. The combination of fresh or frozen blueberries provides a juicy, fruity bite, while the praline topping adds a delightful crunch and a caramel-like flavor. It’s an easy-to-follow recipe that yields a cake that’s as beautiful as it is delicious, making it a great choice for both casual gatherings and special celebrations.
Perfect Occasion: Ideal for brunches, afternoon tea, or as a standout dessert at any party. This cake is also perfect for family gatherings, holiday events, or whenever you want to treat yourself to something special. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.
Decoration Tips:
- Dust the top of the cooled cake with powdered sugar for a classic look.
- Garnish with fresh blueberries and a few sprigs of mint for a pop of color and freshness.
- Drizzle a light glaze made from powdered sugar and lemon juice over the top for added sweetness and a citrusy kick.
- Serve each slice with a small scoop of vanilla ice cream or a dollop of freshly whipped cream for an extra indulgent treat.
Ingredients:
- Blueberry Cake:
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/4 cup + 2 tbsp Greek yogurt (or sour cream)
- 1 egg
- 1/2 cup milk of choice
- 2 cups blueberries, fresh or frozen, tossed with 1 tbsp flour
- Almond Praline Topping:
- 1/2 cup salted butter
- 1/2 cup granulated sugar
- 2 tbsp maple syrup
- 1 tsp almond extract
- 1 tbsp flour
- 1 tbsp heavy cream (or milk)
- 1 cup sliced almonds
Instructions:
- Prepare the Pan:
- Preheat the oven to 375°F (190°C). Grease and line an 8x8-inch baking pan with parchment paper. Set aside.
- Make the Cake Batter:
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together the butter and sugar using a handheld mixer until smooth, about 2-3 minutes.
- Add the Greek yogurt and egg, mixing until incorporated. Then, add the milk and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over-mix.
- Toss the blueberries with 1 tbsp of flour in a separate bowl, then gently fold them into the batter.
- Prepare the Topping:
- In a small saucepan over medium heat, combine all topping ingredients. Stir continuously until the mixture comes to a simmer and the sugar dissolves.
- Cook for 3-5 minutes until the mixture resembles a light caramel and is gooey. Remove from heat.
- Assemble and Bake:
- Spread the batter evenly into the prepared pan. Pour the almond praline topping over the batter.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs, and the topping is golden brown.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve:
- Slice into 16 squares and serve.
Enjoy this decadent Blueberry Almond Praline Cake, a perfect blend of sweet, tart, and nutty flavors that will delight your taste buds!