A crunchy-sweet almond topping complements this moist cake, dotted with plump blueberries and sweet pineapple.
- 2 1/2 cups plus 1/4 cup flour, divided
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup sour cream
- 2 tablespoons melted butter, plus 4 tablespoons butter
- 1 1/2 teaspoons vanilla extract
- 1 cup canned crushed pineapple, drained
- 1 cup blueberries
- 1/2 cup brown sugar
- 1/2 cup blanched slivered almonds
Preheat oven to 350 degrees F. Grease an 11 by 7-inch square baking pan with oil.
In a medium bowl, stir together 2 1/2 cups flour, sugar, baking powder, baking soda and salt.
In a large bowl, whisk together the egg, sour cream, 2 tablespoons melted butter and vanilla until smooth. Gradually add in the dry ingredients until just combined. Stir in the pineapple and blueberries.
In a small bowl, combine 1/4 cup flour, and the brown sugar. Cut the 4 tablespoons of butter into the mixture then stir in the almonds. Scoop the batter into the baking pan and top with the almond mixture.
Bake until golden and a skewer inserted into the middle comes out clean, about 50 minutes. Let cool for 15 minutes before serving.
Recipe reprinted by permission of Cooking.com. All rights reserved.
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