 Allegro's Celeste wine is made from a combination of peaches and white grapes. It's a nice sweet summer sipper on its own, but I was interested to see how I might pair it with a summer fruit dessert. Since peaches and blueberries are naturally happy companions in other baked goods we've enjoyed, I decided to see how my blueberry coffee cake recipe would taste with a class of chilled Celeste. I'm happy to report that it worked really well. I did realize, though, that I had turned my recipe into something other than a "coffee cake," since it was being enjoyed with wine rather than coffee. So I've renamed it a "Blueberry Happy Cake." Not super-original, but I really do like this recipe, which is easy to make and very enjoyable, thanks in no small part to the blueberries and the Sugar in the Raw which gets sprinkled on after it comes out of the oven. The turbinado sugar gives it a nice little crunch. 
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