Wednesday, October 15

Blueberry Ricotta Coffee Cake

How about a big WOW for Wednesday? Sometimes you just need something special for the mid-week blues. I don't have a big sweet tooth but I will make an exception for coffee cake. Maybe it's because most coffee cakes are not overly sweet. And most are down right YUMMY! I do take joy in a great piece of freshly baked coffee cake, warm from the oven, and a cuppa joe. And here in North Texas it's finally cool-ER, not cold but just right! I found this wonderful coffee cake recipe a few years back. I was hunting for something exceptional to take to Bread Day at the State Fair. I am always on the lookout for anything baked with blueberries. My absolute FAVORITE berry. This is an excellent addition to any breakfast or brunch. I also serve this with lemonade in the summertime. It is a special treat!

BLUEBERRY RICOTTA COFFEE CAKE
Print Friendly and PDF
INGREDIENTS
CAKE:
  • 2 1/3 cups All Purpose Flour
  • 1 1/3 cups sugar
  • 3/4 teaspoon salt
  • 3/4 cup Unsalted Butter
  • 2 teaspoons baking powder
  • 3/4 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
FILLING :
  • 1 cup ricotta cheese
  • 1 large egg
  • 2 tablespoons sugar
  • 1 tablespoon grated lemon peel
  • 1 cup fresh or frozen blueberries, drained
TOPPING :

  • Reserved crumb mixture
  • 1/2 cup chopped nuts
  • 1/3 cup firmly packed brown sugar
  • 1 teaspoon ground cinnamon

WHAT TO DO
  • HEAT oven to 350ºF. 
  • Coat a 13 x 9 x 2-inch baking pan with no-stick cooking spray.
  • COMBINE flour, sugar and salt in large bowl.
  • Cut in unsalted butter with pastry blender, two knives or your hands until mixture resembles coarse crumbs.
  • Reserve 1 cup crumb mixture for topping.
  • To the remaining crumb mixture, add baking powder, milk, eggs and vanilla.
  • In the bowl of an electric mixer combine all ingredients. Beat for 2 minutes on medium speed,
  • scraping bowl constantly. 
  • Pour into prepared pan.
  • For the filling, mix ricotta, egg, sugar and lemon peel together until smooth. Sprinkle blueberries over batter in pan.
  • Gently spread ricotta mixture over blueberries. 
  • Combine reserved crumb mixture, nuts, brown sugar and cinnamon. Sprinkle over top of ricotta layer and blueberries.
  • Bake for 45 to 50 minutes, or until toothpick inserted in center comes out clean. Serve warm.
This is Blueberry Heaven! So light and fluffy, it's DELICIOUS. Happy Baking!!


8 comments:

  1. I just love the idea of ricotta cheese in a coffee cake. This is a must try! Nice to find your food blog via SITS!

    ReplyDelete
    Replies
    1. OMG - I'm just now seeing this! This is a really great light and fluffy coffee cake, it must be the ricotta cheese!

      Delete
  2. OH this looks WAY too yummy! I guess I know you from two places, btw - ultimate party AND TXWB!!!!! Pinning & stuff!!!! :-)

    ReplyDelete
  3. Hi Ronda, your Blueberry Ricotta Coffee Cake sounds delicious. I would love to make this for our family brunch, I know everyone will enjoy it. Thank you so much for sharing with Foodie Friends Friday Party this week. Will pin/share this weekend.

    We look forward to seeing you again soon with another delicious recipe.

    Joanne/WineLady Cooks

    ReplyDelete
    Replies
    1. Joanne, Thanks for the kind words. Thank you as well for the invite to the party. I will return!

      Delete
  4. What a great combination of flavors. A perfect recipe to make this weekend!

    ReplyDelete
    Replies
    1. Joanie, blueberries are my favorite thing. EVER.

      Delete

ShareThis