Blueberry, Pineapple and Almond Coffee Cake

  • Active Time 15m
  • Total Time 1h 5m

12 servings

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 All rights reserved.

RecID 10893

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