This award-winning coffee cake recipe is studded with sweet, juicy blueberries and topped with a crumbly streusel and lemon glaze for a sweet breakfast or dessert.
I’m okay with admitting that fresh blueberries have never been a favorite of mine. They were always the loose marbles of the fruit salad that I would pick around in favor of fresh strawberries, chunks of cantaloupe and definitely give me all of the pineapple.
Times have changed.
The nutritional values that blueberries possess were drilled into my head back when my job was designing health food magazines. Every issue had an article or blurb about their merits as a driving force in lowering blood cancer, fighting off the elements due to their antioxidant powers and strengthening bones to keep osteoporosis at bay.
Now, I can call myself a lover of the fresh, sweet, juicy blueberry. But I’ll forever be a fan of a good dessert (or breakfast?) treat with blueberries baked right in.