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!
