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
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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!!


10 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!

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    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!

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

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  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

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

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

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  5. Thanks for writing such a good article, I stumbled onto your blog and read a few post. I like your style of writing... Kratom

    ReplyDelete
  6. Thanks for writing such a good article, I stumbled onto your blog and read a few post. I like your style of writing... Kratom

    ReplyDelete