With fresh local rhubarb in plentiful supply a few days ago, and blueberries picked last summer in my freezer, that were just begging to be used, I became inspired to come up with a fruit coffee cake recipe. Fruit coffee cakes are a nice change from heavier nut-laden ones and are always a welcome twist when served to guests.
My recipe is adapted from mmmisformommy.com‘s cake which is a wonderful rhubarb buttermilk cake that I tried at a friend’s house once.
This coffee cake is filled with fruit, it’s not too sweet and the streusel topping adds a nice crunch with a light cinnamon flavor.
The whole thing together is buttery goodness that melts in your mouth, especially with your morning coffee or tea.
