"A crunchy-sweet almond topping complements this moist cake, dotted with plump blueberries and sweet pineapple...."
INGREDIENTS
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2 1/2 cups plus 1/4 cup flour, divided
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3/4 cup sugar
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1 tablespoon baking powder
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1 1/2 teaspoons baking soda
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1/2 teaspoon salt
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1 large egg
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1 cup sour cream
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2 tablespoons melted butter, plus 4 tablespoons butter
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1 1/2 teaspoons vanilla extract
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1 cup canned crushed pineapple, drained
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1 cup blueberries
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1/2 cup brown sugar
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1/2 cup blanched slivered almonds