Blueberry Coffee Cake with Pistachio Topping Recipe

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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

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.