This Best Ever Blueberry Ricotta Coffee Cake is the perfect moist and fluffy coffee cake packed with fresh blueberries, cinnamon sugar, and the best streusel topping!
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Happy Monday friends! And for me, it’s not just an ordinary Monday – it’s my 35th birthday today, and I’m celebrating with this Best Ever Blueberry Ricotta Coffee Cake recipe!
Looking for more Spring desserts? You will LOVE these Cherry Cheesecake Popsicles or these Lemon Blackberry Cheesecake Cups!
Normally my birthday’s just not that big a deal (I’m a mom of little ones, after all), and so I’m more than happy to celebrate by taking my traditional coffee cake recipe to the next level. I’m telling you, this Best Ever Blueberry Coffee Cake is SO moist and delicious, and it’s perfectly fluffy with just the right amount of cinnamon sugar swirl and streusel topping. Not to mention the fact that it’s PACKED with fresh blueberries!!
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I hope you enjoy this Best Ever Blueberry Ricotta Coffee Cake as much as we do! Let me know in the comments below, what’s your favourite coffee break snack?
Looking for more delicious recipes? You’ll LOVE these:
- Rhubarb Streusel Cake
- Apple Crumble Muffins
- Zucchini Blueberry Muffins
- Double Chocolate S’Mores Cookies
- Soft and Chewy Sugar Cookie Bars
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Best Ever Blueberry Coffee Cake
Recipe: Ingredients
For the cake:
- 1 cup low fat Ricotta cheese
- 3/4 cup white sugar
- 2 eggs
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 1/4 cup unsalted butter, melted
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
For the cinnamon swirl:
- 1/2 cup brown sugar
- 1 1/2 teaspoon cinnamon
- 2-3 cups fresh blueberries
For the streusel topping:
- 1/2 cup all purpose flour
- 1/3 cup white sugar
- 1/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 3 tablespoons melted butter
Recipe: Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a large bowl combine the ricotta, sugar, eggs, lemon juice, vanilla, and melted butter with a wire whisk until well combined.
- Add the flour, baking powder, baking soda, and salt and mix with a rubber spatula just until combined.
- Prepare a 9-inch spring form pan, greasing it well.
- Spoon half the batter into the bottom of the pan (the batter will be very thick).
- Combine the brown sugar and cinnamon in a bowl and sprinkle half the mixture over the amount of batter in the bottom of the pan.
- Spoon the second half of the batter over the cinnamon sugar layer and smooth out the top as much as possible.
- Sprinkle the remainder of the cinnamon sugar over the top of the batter and add the blueberries to the top.
- Combine the streusel topping ingredients in a small bowl until the mixture reaches the texture of coarse crumbs.
- Sprinkle the streusel topping evenly over the top of the blueberries.
- Bake at 350 degrees Fahrenheit for 55-65 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Allow to cool completely before releasing the spring form pan and slicing to serve.
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
*I’ve adapted this recipe from Anna Olson’s Raspberry Ricotta Buckle recipe.
This was amazing on every level. First time making it and was a hit with the crew. Ddnt last an hour with them all.
I’m so glad you loved this recipe! Thanks so much for taking the time to leave a comment!
Except for the streusel, mine did not rise at all. I am very disappointed. Maybe I mixed the batter too much?
Yes, over-mixing causes dense, not risen cakes. Try to only mix it till the ingredients are incorporated and to bake it very soon after you mix the wet and dry ingredients so that the chemical reaction between the leaveners and the acids happens in the oven. Hope this helps! Happy baking!
Would frozen blueberries work in this recipe? This recipe looks delicious. Thank you for sharing.
I used frozen berries….just make sure you flour them
Wheres the coffee?
Most coffee cakes don’t actually contain coffee…they’re called coffee cakes because they taste great with a cup of coffee 🙂
This cake was a huge hit with my whole family! I wouldn’t change a thing!
So glad you loved it!
Looks delicious. I usually freeze a lot of my coffee cakes. Can this one be frozen?
Yes! Wrap it tightly in plastic wrap and place it in a heavy duty freezer bag or an airtight container. Frozen properly it will keep it’s best properties for up to 3 months.
I only changed the instruction process a little, mixed the melted butter, eggs, and lemon separately. I also briefly heated up the top layer of batter in the oven to spread the clumps out evenly. It winter here.
That morning my wife took about half with her. Everyone in the office loved it. They even sent home a card with each one thanking me. I’ve never had that happen before.
I’m so glad you all enjoyed it! Thanks for taking the time to leave a comment! 🙂
Hello !
Can this cake be made ahead and what is the best way to store it ?
Yes it can be made ahead. I’d recommend making it no more than one day ahead, and storing it loosely covered with plastic wrap until ready to serve.
I am intrigued by the baking powder in the crumb topping! What does it do? Thanks so much for the recipe 🙂
The baking powder makes the crumb topping more tender 🙂
Hi Chrissie,
Your recipe with its low leavening & low fat content is something I can’t wait to try. 2 questions.
1} Could I substitute one cup of 4% Small Curd Cottage Cheese or Farmer Cheese for ricotta? Would I have to drain cottage cheese?
2} Would the recipe successfully bake without overflowing in the oven in a 9x9x3 inch cake pan?
Please advise me promptly since I am so anxious to try it. Thank you.
Marta
Hey Martha,
You can use either one of those two ricotta substitutes and yes, it will totally work in a 9×9 cake pan.
Let us know how it turns out! Happy baking ☺️
Thank you so much for your reply. But, you missed my asking you- If I substitute cottage cheese, will I have to drain it (using a cheesecloth)? I’ll bake it as soon as I get the green light from you. I feel so enthusiastic!
Marta
Thank you so much for your reply. But, you missed my asking you- If I substitute cottage cheese, will I have to drain it (using a cheesecloth)? I’ll bake it as soon as I get the green light from you. I feel so enthusiastic!
Marta
I made this with a gluten-free cup-for-cup flour mix and it turned out great. I had to bake it a bit longer but otherwise it looks just like the pictures.
We’re so happy you enjoyed it! Thank you for taking the time to leave your feedback!