Almond Praline Blueberry Cake
Almond Praline Blueberry Cake is a soft and fluffy blueberry cake that’s studded with juicy, sweet, and tart blueberries in every bite. It’s topped with an irresistible almond praline that turns golden, crispy, and chewy as it bakes, creating a crackly topping that pairs perfectly with the tender crumb below. Best served warm with a cup of coffee, this cozy cake is perfect for breakfast, brunch, or a comforting dessert.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below.
All-purpose flour
Baking powder
Salt
Salted butter
Granulated sugar
Egg
Vanilla extract
Greek yogurt (substitution: sour cream)
Buttermilk (substitution: apple cider vinegar or lemon juice mixed with milk of choice; see measurements on recipe card below)
Blueberries, fresh or frozen
Maple syrup
Almond extract
Heavy cream
Slivered almonds
Why You’ll Love an Almond Praline Blueberry Cake:
Soft and Fluffy Texture: This blueberry cake has a tender, airy crumb that melts in your mouth with every bite.
Burst of Blueberries: Juicy, sweet, and tart blueberries are baked into the cake for fruity pops of flavor throughout.
Crispy Almond Praline Topping: The almond praline bakes into a golden, crispy, and chewy topping that adds texture and richness.
Easy Yet Impressive: Simple to make, but looks and tastes like it came from a bakery—perfect for brunches or gatherings.
Best Served Warm: This cake is extra cozy and delicious when served warm, especially with a hot cup of coffee or tea.
Great Use for Summer Berries: A wonderful way to use up fresh or frozen blueberries during berry season.
Balanced Sweetness: Just the right amount of sweetness from the blueberries and praline—no frosting needed
Versatile for Any Occasion: Great for breakfast, dessert, or an afternoon snack.
Tips for Making an Almond Praline Blueberry Cake:
Toss Blueberries in Flour: Lightly coat the blueberries in flour before folding them into the batter to help prevent them from sinking to the bottom.
Use Room Temperature Ingredients: Bring eggs, butter, and milk to room temp for a smoother batter and even baking.
Use Fresh or Frozen Blueberries: Both work well—if using frozen, don’t thaw them to avoid excess moisture in the batter.
Don’t Over-Mix the Batter: Mix just until the dry ingredients are incorporated to keep the cake soft and tender.
Press the Almond Praline Gently Into the Top: Lightly spread the praline mixture on top of the batter before baking so it bakes into the top and caramelizes beautifully.
Check for Doneness at the Center: Use a toothpick to check the center—look for moist crumbs, not wet batter.
Cool Slightly Before Slicing: Let the cake rest for 10–15 minutes before slicing to help it set without losing its fluffiness.
Serve Warm for the Best Texture: The almond praline gets perfectly chewy and the blueberries extra juicy when served warm.
How to Store an Almond Praline Blueberry Cake:
Room Temperature: Store leftover cake in an airtight container at room temperature for up to 2 days. This helps maintain the crisp and chewy texture of the almond praline topping.
Refrigerator: For longer storage, keep the cake in an airtight container in the fridge for up to 5 days. Allow slices to come to room temperature or warm slightly before serving to bring back the soft texture.
Freezer: Wrap individual slices in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature and reheat in a low oven for best results.
Reheating: Warm slices in a 300°F (150°C) oven for 5–8 minutes to re-crisp the almond praline topping and soften the crumb before serving.
Avoid Excess Moisture: If refrigerated or frozen, store the cake without glaze or toppings that may soften the praline too much over time.
FAQs:
Q: Can I use frozen blueberries instead of fresh?
A: Yes! Frozen blueberries work well—just add them straight from the freezer and toss them in a little flour before folding into the batter to prevent excess bleeding and sinking.
Q: How do I keep the almond praline topping from getting too hard?
A: Make sure the topping is evenly spread and don’t overbake the cake. Bake until golden and the topping is crisp but still chewy—watch closely during the last 5–10 minutes.
Q: Can I make this cake in advance?
A: Yes! You can bake the cake a day ahead and store it at room temperature. Reheat individual slices in the oven to re-crisp the praline before serving.
Q: What’s the best way to reheat the cake?
A: Warm slices in a 300°F oven for 5–8 minutes. This brings back the soft crumb and reactivates the crispy praline topping.
Q: Can I omit the almond topping if I have a nut allergy?
A: Absolutely. You can skip the topping or substitute with a streusel made from oats, flour, brown sugar, and butter.
Q: What kind of pan works best for this cake?
A: An 8-inch square or round cake pan works perfectly. Line the bottom with parchment for easy removal.
Q: Can I substitute another fruit for blueberries?
A: Yes—raspberries, blackberries, or chopped strawberries all work well, but be mindful of moisture levels and sweetness.
Check out my other cake recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this almond praline blueberry cake. Happy baking!
