Sunrise Blueberry Coffee Cake
By Shannon O'Donnell
Blueberry season is here, and this is a delicious way to encorporate them into a sinfully rich sour cream coffee cake. I believe this recipe was featured in Country Living magazine sometime in the 90s. I've been making it a long time now, and it's always a winner.
* This recipe is meant to be made in a spring form pan. I used a bundt pan this last time, but I think the spring-form works better as it features the crumble topping nicely when you pop it out of the pan and present it on a cake plate.
CREAM CHEESE FILLING
6 ounces cream cheese, softened
2 cups flour
1/4 cup chopped walnuts
1) Preheat oven to 350° F.
Serves 10 to 12. Enjoy!
When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.