This blueberry ricotta coffee cake is perfect for breakfast or dessert!
This amazing coffee cake is packed with blueberries and topped with brown sugar streusel! It’s perfect with coffee for breakfast or dessert. This recipe by This Delicious House takes 1 hour to make and makes 16 servings.
Ingredients:
For the cake:
1cup brown sugar, packed
¾cupbutter, softened (one and a half sticks)
1cupricotta cheese
3eggs
2teaspoonsvanilla
1lemon, zested and juiced
2cupsall purpose flour
2teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsalt
1 ½cupsblueberries, tossed in 1 tablespoon flour
For the streusel topping:
⅔cupbrown sugar, packed
⅔cuprolled oats
⅓cupbutter, softened
Instructions:
Preheat oven to 350 degrees. Grease a 9 x 9 baking pan with cooking spray and line with parchment; set aside.
In a large bowl, use a handheld mixer to cream together the butter and brown sugar until light in color, about 2 minutes. Add in the ricotta and cream for 4-5 minutues, or until lightened in color. Beat in the eggs, one at at time, then add in the vanilla, lemon zest, and lemon juice. Don’t worry if the mixture looks curdled.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add to the wet mixture and beat until just combined. Fold in the blueberry mixture and pour the batter into the prepared pan; set aside.
For the streusel topping, in a bowl stir together the brown sugar and oats. Stir in the butter until mixture resembles a coarse crumble. Use you hands to sprinkle the streusel over the blueberry batter in the pan.
Bake on the middle shelf in the oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack before cutting.