It's blueberry season again. I am always looking for new recipes to use up those leftover berries in the fridge. I came up with this one using an old recipe and tweaking it with sour cream which makes it moist. Some coffee cakes dry out within a day but this one will surprise you. Bursting with fresh blueberries, this cake is good for breakfast, brunch or dessert.
1Grease a 9 inch round or square cake pan. Preheat oven to 350 degrees
2Mix the crumb topping in a small bowl with a fork or clean fingers. Set aside.
3In a medium bowl, mix the batter ingredients together (except for the blueberries) until all dry ingredients are moistened. Batter will be stiff. Fold in blueberries. Spread batter into prepared pan. Bake for 35-40 minutes until a toothpick tests dry in center of cake. Cool in pan for ten minutes. Remove to a cake dish.
4Prepare the glaze topping . Stir until the glaze is of consistency to drizzle. A few more drops of milk may be used if needed.
Drizzle glaze over slightly warm cake. May be served warm or cold. Keep covered tightly at room temperature.