Blueberry Coffee Cake with Pistachio Topping

Lynnda Cloutier


This one is from Costco.

pinch tips: How to Fold Ingredients




cooking spray
2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
6 tbsp. butter, softened
3/4 cup sugar
2 eggs
2/3 cup sour cream
1/2 tsp. almond extract


1/2 cup chopped pistachios
1/2 cup shredded coconut
1/4 cup brown sugar
3 tbsp. flour
3 t. butter, melted
1 cup blueberries, plus more for garnish

Directions Step-By-Step

Preheat oven to 375. Coat a 9 inch springform pan with cooking spray. Mix flour, baking powder and baking soda, in a bowl. In another bowl, cream together butter and sugar. Add eggs, one at a 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. Set aside. To make the topping, put pistachios, coconut, brown sugar, flour and melted butter in a bowl. Stir to mix. Set aside. Pour the batter into prepared pan. Sprinkle with blueberries and then the topping mixture. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Garnish with blueberries. Makes 4 to 6 servings.

About this Recipe

Course/Dish: Cakes