Blueberries are almost out of season now, and this blueberry coffee cake is a great way to use the last bounty of the summer. It has a moist crumb, ribbon of cinnamon sugar, luscious blueberries, and a golden pecan crumble topping. The recipe comes from pastry chef Eric Wolitzky at The Bakery at Cakes & Ale in Decatur, GA, which was chosen as one of the ten best new restaurants of 2012 by Bon Appetit magazine in the September issue. Also included in the issue are chef Wolitzky’s take on American classics such as Pineapple Upside-Down Cake, Cream Cheese Pound Cake with Citrus Glaze.
I also like another blueberry cake published in Bon Appetit in May 2010, from Huckleberry Bakery and Cafe in Santa Monica, CA. Their Blueberry Cornmeal Cake has a cornmeal crumb and is incredibly moist due to ricotta cheese and yogurt in the batter. Try both and compare for yourself!
Link to Old-Fashioned Blueberry Coffee Cake recipe here.
Link to Blueberry Cornmeal Cake recipe here.