As much as I love a good dessert, I can usually take it or leave it at the end of a meal. Another glass of wine is dessert for me! But breakfast is an entirely different matter. First thing in the morning, I need something sweet with my coffee. Until I've satiated this craving, I can't even look at eggs, bacon, or anything savory. Usually toast and jam does the trick, but sometimes I get a hankering for something homemade...a muffin, a scone, or best of all, a warm piece of coffee cake.

There's nothing quite like a cinnamon-scented coffee cake (with plenty of crumbly topping) to get your morning off to a good start. Preferably one with blueberries and walnuts. With some sour cream to give it tang. And maybe a little lemon zest for good measure. (Well that's at least how I like it!)

I got a new bundt pan as a wedding gift, so I decided to use it to make a coffee cake for a brunch I was hosting. I love Barefoot Contessa's streusel-swirled sour cream coffee cake, but I really wanted to make one with blueberries and a bit of lemon zest. So I adapted her recipe a bit to add the aforementioned ingredients and the result was terrific. Post-brunch, I blissfully enjoyed a slice (or two) every morning (and afternoon) for a few days until I finally had to remove the cake from my sight (and into the trash) lest I polish the rest off! A dangerous prospect.