To the Native Indian tribes, the wild blueberry was not only a major component of their diet, but also their legends. They felt the tiny star-shape atop each berry was a sign, and therefore they held the berries in religious awe.

During hard times it was believed that these “star berries” were sent by the Great Spirit to feed his hungry children.

“Star berries” are ranked number one in antioxidant activity
compared with 40 other commercially available fruits and vegetables,
according to recent USDA studies. What better excuse to make this
wonderful wild blueberry coffee cake?

Topping
1/4 cup all purpose flour (brown rice flour can be substituted to make this a gluten-free recipe)
1/3 cup brown sugar (or Sucanat)
1 tsp. cinnamon
1/4 cup butter
1/2 cup chopped nuts

Batter

3 cups flour (brown rice flour can be substituted)
1 cup sugar (or Sucanat)
4 tsp. baking powder
1 tsp. salt
3 eggs slightly beaten
1/2 cup sour cream
2/3 cup milk
1 1/4 tsp. vanilla
1/2 cup butter, melted
2 cups blueberries
8 oz. cream cheese

In a mixing bowl combine flour, sugar, baking powder and salt; set aside. In another bowl combine slightly beaten eggs, sour cream, milk, vanilla and melted butter: add dry ingredients. Stir well to mix. Fold in blueberries and the cream cheese cut into 1/2 inch cubes. Spoon into a greased 9×13 inch pan. Spread topping evenly over the batter and bake at 350 F for 35 to 40 minutes or until coffee cake tests done.