This blueberry coffee cake is moist and buttery with a great crunchy topping that makes this a great breakfast or dessert that is quick to prepare and your family will love and tastes better a day or two later only if it will last that long. Please share this and make for your family, they will love it!!

Start by adding the butter and sugar in a bowl of a stand mixer fitted with the paddle attachment. Start to  cream butter and sugar together until light and fluffy, about 5 minutes and is about doubled in volume.

Add the eggs, sour cream, lemon juice and vanilla extract and mix until combined.

With the mixer running on low speed, add the flour, baking powder, baking soda and salt to the batter and mix until just combined. The batter will be thick! add to the well prepared spring form pan and spread over evenly. Add the blueberry evenly over the batter evenly.

For the crumble topping, combine flour, sugar, chopped pecans, oatmeal, cinnamon and butter in the bowl of a stand mixer or if you feel like a kid like me, mix with your hands. Mix for about 2 minutes until all the flour is incorporated. Spread the streusel evenly over the blueberries with your hands. Bake in a 350 degree oven for 50-60minutes or until the wooden toothpick or skewer comes out clean. Let cool for 15 minutes then remove the outer ring off the pan and let cool completely. After that cut yourself a piece before your family comes and eats it all.  Recipe is below and please share and let me know if you make it.

One of my favorite breakfast items is homemade cinnamon roll, but sometimes you don't have the time to proof the dough and so on for the time consuming task of making them. This cinnamon pecan pound cake has the taste of a fresh cinnamon roll within half the time.It is also has light and airy texture like pound cake is known for.

Start off by preheating the oven to 325 degrees. Spray the baking pan with non stick spray.

The first thing you need to do is let 3 sticks of butter come to room temperature . Add the butter to the bowl of a mixer with a whisk attachment. beat the butter for a minute at high speed.

Slowly start adding the sugar slowly stopping to scrap sides when you are about half way through. Cream the butter and sugar for about 5 minutes until the mixture is a light yellow and fluffy appearance.

Start adding the eggs one at a time, combining well before adding the next. Scrap the sides and bottom as needed.

Sift the four, Baking Soda and Salt together. making sure the mixture is fine with not clumps.

With the mixer on low setting, start adding the flour mixture to the wet mixture adding in 2-3 batches. Scrap the sides and mix until just combined.

Add the Apple Sauce, Vanilla Extract and Oil. Mix until combined, be careful not to over mix!!

Add the ingredients for the cinnamon swirl in a small bowl. mix until well combined.

Pour a of the mixture in the prepared baking pan, drizzle 1/2 of the cinnamon mixture ontop of the batter. Using a skewer,  swirl the mixture into the batter. Repeat until all of the batter and cinnamon mixture is used. Bake for 1 hour and half until a knife or skewer comes out clean. Let the  rest for 10-15mins before flipping it out of the pan. Drizzle the frosting over the cake once cooled for awhile.

Enjoy!!!