Many times guests request recipes from us so, periodically, we will print some of them on our website.
This recipe for blueberry coffee cake with crumb topping is a morning treat favorite with our guests.
Cake: 1 box white cake mix, 3 eggs, 1/3 cup vegetable oil, 1 1/4 cups sour cream. Mix all ingredients together. Gently blend in one pint of fresh blueberries. Spread mixture in an oil and floured lasagne pan or a 15 inch x 10 inch jelly-roll pan. Bake at 350 degrees for 20 minutes.
Topping: while cake is baking, Mix together 4 cups all-purpose flour, 1 cup brown sugar, 1 teaspoon ground cinnamon and 1 1/2 cups of melted butter (3 sticks).
Remove cake from oven and sprinkle clumps of topping over cake. Return cake with crumb topping on it back into the oven for 25 minutes.
When finished baking, remove cake from oven and lightly dust with powdered sugar. When cake is cool, redust with powdered sugar. Cut and serve.