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Clean recipe · wellmadebykiley.com

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.

Original recipe: wellmadebykiley.com

Yield:
9 servings
Prep:
15 min
Cook:
40 min
Total:
1 hr 5 min
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Almond Praline Blueberry Cake

Ingredients

  1. 2 cups (260g) all-purpose flour
  2. 2 1/2 tsp (10g) baking powder
  3. 1/2 tsp (3g) salt
  4. 1/4 cup (58g) salted butter, at room temperature
  5. 3/4 cup (165g) granulated sugar
  6. 1 egg, at room temperature
  7. 1 tsp (4g) vanilla extract
  8. 1/2 cup (115g) greek yogurt, at room temperature (substitution: sour cream)
  9. 1/4 cup (60ml) buttermilk, at room temperature (substitution: 1 tsp apple cider vinegar or lemon juice mixed with 1/4 cup milk of choice)
  10. 2 cups (300g) blueberries, fresh or frozen + 1 tbsp (8g) flour (for tossing)
  11. 1/2 cup (113g) salted butter
  12. 1/2 cup (110g) granulated sugar
  13. 2 tbsp (40g) maple syrup
  14. 1 tbsp (8g) all-purpose flour
  15. 1 tsp (4g) almond extract
  16. 1 tsp (4g) vanilla extract
  17. 1 tbsp (15ml) heavy cream (substitution: milk of choice)
  18. 1 cup (100g) slivered almonds

Instructions

  1. Preheat the oven to 375F. Grease and line an 8x8” baking pan with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a separate large bowl, use a handheld mixer (or use a stand mixer with the paddle attachment) to cream the butter and sugar together until smooth (~2-3 minutes).
  4. Add in the egg and vanilla. Beat or whisk until well combined and smooth. Then, add in the greek yogurt and buttermilk and whisk until combined.
  5. Add the dry ingredients into the wet. Use a spatula or wooden spoon to fold and mix until just combined, being careful not to over-mix.
  6. In a separate medium bowl, toss the blueberries with 1 tbsp of flour. Add to the batter and GENTLY fold until the blueberries are evenly dispersed. The batter will be thick at this point.
  7. Spread the batter into the prepared pan. Set aside while you prepare the almond praline topping.
  8. Combine all of the ingredients in a small saucepan over medium heat. Bring to a simmer while continuously stirring, until it is slightly bubbling and the sugar has dissolved. Continue to cook for 3-5 minutes, until it resembles a light caramel color and is gooey.
  9. Remove from the heat and pour the almond praline topping over the cake batter in the pan. Spread to cover entire surface of the cake.
  10. Bake at 375F for 38-42 minutes or until a toothpick inserted into the middle comes out clean or with moist crumbs, and the topping is golden. I recommend placing a baking sheet on the rack below the cake, just in case, to catch and spill over.
  11. Allow the cake to cool in the pan for 10 minutes. Then, remove it from the pan and transfer to a wire cooling rack.
  12. Slice into 9 or 16 squares.
  13. Serve and enjoy!