I have collected the Annual Southern Living recipes for some of the best recipes around and this one has stuck with me through the years. It’s one of those recipes that I continue to go back to time and time again. I used fresh blueberries for the cake but I also had a stash of blueberries packed and sealed away in the freezer that would make a very tasty blueberry sauce. Such a versatile cake, it’s perfect as a weekend treat for breakfast or brunch but can be also be served as a dessert.
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An Inspired Cook 