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Blueberry, Pineapple and Almond Coffee Cake

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Active Time:  15 Minutes
Total Time:  1 Hour 5 Minutes
  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
Blueberry, Pineapple and Almond Coffee Cake Recipe at
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 Ann Volkwein. All rights reserved.
Date Added: 01/28/2014
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