David Bouffard's aunt came up with the recipe for this breakfast pastry, formerly on the menu at Sugar Bakeshop, so Bouffard and his partner Bill Bowick refer to it as "Aunt DeeDee's Blueberry Coffee Cake." Bowick says, "I'm always happy to make that coffee cake."

Aunt DeeDee's Blueberry Coffee Cake

For the cake:

1/2 cup sugar

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1 egg

2 tablespoons melted butter

2 cups fresh blueberries

For the topping:

1/2 cup all-purpose flour

1/2 cup sugar

1/4 cup melted butter

1/2 cup chopped walnuts


To make cake: Combine sugar through butter and mix for 2 minutes. Spread batter in a greased 8x8x2-inch pan. Spread blueberries over the top of the batter. To make topping: Combine all ingredients and mix until crumbly.

Sprinkle topping over blueberries. Bake at 350 degrees for 35 minutes.