This morning I went to the farmers’ market in Old Town Alexandria in search of blueberries to use in this cake. In addition to the peaches, figs, plums, potatoes, free range chicken and grass-fed beef, I brought home some beautiful West Virginia blueberries. I knew they would pair wonderfully with ricotta into a moist coffee cake with a crunchy streusel topping.
This cake was really easy to put together and the ricotta gives it such a moist and rich texture. You could swap different kinds of berries into the recipe depending on what you have on hand or what looks especially tasty that day. I was tempted by some blackberries and raspberries at the market this morning that would be delightful in this cake. Enjoy with coffee for breakfast, or as a yummy dessert!