Vegan Banana-Blueberry Sour Cream Coffee Cake with Streusel Topping

Yield: 1-9×13″ coffee cake or approximately 12 pieces

Our friends Jeff and Debbie invited us and a few other adults and kids up to their beautiful farm on the Eastern Shore of Virginia on July 5 to pick blueberries and raspberries. A steady rain didn’t deter the most intrepid among us, but I didn’t pick quite as many berries as I did last year. Still, I had enough to make this moist coffee cake that I created with last year’s haul, inspired by, of all people, the prince of pork fat, Emeril Legasse. Never fear, my recipe contains nothing that came from a pig nor any other four-leggeds.

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

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