Blueberry Coffee Cake with Pistachio Topping

By Hklbrries

Ingredients

• Cake:
• Cooking spray
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 6 tablespoons butter, softened
• 3/4 cup sugar
• 2 eggs
• 2/3 cup sour cream
• 1/2 teaspoon almond extract
• Topping:
• 1/2 cup pistachios, chopped
• 1/2 cup shredded coconut
• 1/4 cup brown sugar
• 3 tablespoons flour
• 3 tablespoons butter, melted
• 1 cup blueberries, plus more for garnish

Details

Servings 4

Preparation

Step 1

Preheat oven to 375 F. Coat a 9-inch springform pan with cooking spray.

Combine flour, baking powder and baking soda in a bowl.

In another bowl, cream together butter and sugar. Add eggs one at time, beating well after each addition. Add sour cream and almond extract. Mix thoroughly. Add dry ingredients 1 cup at a time and stir until blended.


To prepare the topping, place pistachios, coconut, brown sugar, flour and melted butter in a bowl and stir to combine. Set aside.

Pour the batter into the prepared pan. Sprinkle with blueberries and then the topping mixture. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Garnish with blueberries.