Last night I made that Blueberry Coffee Cake again. Actually, I made a double batch of the batter and to half of it I added the blueberries—that was one cake. To the other half of the dough I added a cup of peeled, sliced pears and a cup of freshly picked red raspberries. (The fruit was soft and would have mushed up if I had stirred it in to the batter, so I first spread a thin layer of the dough over the bottom of the pan and then I distributed two-thirds of the fruit over top. I gently spread the rest of the dough over the fruit, and then sprinkled the last of the fruit over it all.)
The reason I’m posting about this is because, well, to put it simply, it was sublime. Cake-y, but at the same time densely creamy and cheesey, and of course, fruity.
That’s all I’m going to say now. Just tuck that nugget of information inside your hat, right at the edge close to the brim, ready to be pulled out if you ever decide to make that coffee cake. Which you should.