Blueberry Ricotta Coffee Cake

I haven’t baked a cake in a couple of weeks … maybe even months … and it was time to get back into the kitchen. I’ve been trying to be good and not have too many sweets around the house, but I’m so glad I made this cake. It was also nice to spend a little one-on-one time with my daughter. It’s been a rough couple of weeks with her – just the usual preteen stuff. Tantrums. Stopping up the stairs and door slamming. Making her life miserable. Needless to say, it’s been a bit stressful as she’s growing and learning about herself. Luckily, I caught her on a good day and she was back to her normal “happy, go-lucky” self. Hopefully that continues more!

The cake was amazing – the blueberries, cinnamon-sugar swirl and a moist cake. Plus you can’t forget the crumb topping. It was great to eat right out of the oven with a cup of coffee.

Cake ingredients:
1 cup low-fat Ricotta cheese
3/4 cup white sugar
2 eggs
2 Tbsp lemon juice
2 tsp vanilla extract
1/4 cup unsalted butter, melted
2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

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Cinnamon swirl ingredients:
1/2 cup brown sugar
1 1/2 tsp cinnamon
2-3 cups fresh blueberries

Streusel ingredients:
1/2 cup flour
1/3 cup white sugar
1/4 tsp baking powder
1/2 tsp cinnamon
3 Tbsp melted butter

Preheat your oven to 350 degrees. Grease a 9-inch springform pan and set aside.

In a large bowl, whisk together the ricotta, sugar, eggs, lemon juice, vanilla and melted butter. Add the dry ingredients and mix with a spatula until just combined. The batter will be very thick. Spoon half the batter into the prepared pan.

Combine the brown sugar and cinnamon in small bowl. Sprinkle half over the batter in the pan. Spoon the remaining batter into the pan and carefully spread in a layer. Sprinkle the remaining cinnamon-sugar over this layer and then top with the blueberries.

In a small bowl, mix together the streusel topping until it looks like coarse crumbs. Sprinkle over the top of the blueberries.

Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Cool completely in the pan before removing from the pan. Slice to serve.

Source: The Busy Baker

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