Blue irises…these were so pretty, I got up one morning at the crack of dawn to get some photos for you…

Looking at these beautiful flowers in the morning could help anyone’s day start off right…

 I was trying to think of the perfect recipe to give you that would stick to my “theme” of the color blue and early morning…

So how about a recipe for Blueberry Orange Coffecake? It makes a deliciously moist coffeecake but you know, I have also taken the batter and poured it into cupcake pans to make muffins in the morning! ( I double the topping recipe when I do this)

In any form and at any time, breakfast or maybe just for a snack, this recipe will make a yummy addition to your day! 🙂

Blueberry Orange Coffeecake

Sift into a large mixing bowl:

      2 cups flour

      1 cup sugar

      1 T baking powder

      1/2 teas baking soda

      1/2 teas salt

      1/2 teas cinnamon

Set aside. Then into a small mixing bowl place:

      2 eggs

Beat slightly then add:

       1 T orange flavored extract

      1/3 c freshly squeezed orange juice

       1/4 cup melted butter, cooled

      1 cup commercial sour cream

      1 teas grated orange peel

Mix well. Add to the above dry mixture and mix just until combined. Then stir in:

      1 cup fresh or frozen and thawed, drained blueberries

Pour batter into a sprayed 10 inch springform pan. Then sprinkle with the following topping:

Topping:

Into a small bowl place:

      1/4 cup flour

      1/4 cup sugar

      1/2 teas cinnamon

       3 T softened butter

Mix until crumbly and sprinkle over batter. Bake in a 375 degree oven for 35-45 minutes or until inserted toothpick comes out clean. Cool for about 10 minutes in the pan, cut around the edges then release it.  Let cool.