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:
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Rhubarb Streusel Cake
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Apple Crumble Muffins
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Zucchini Blueberry Muffins
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Double Chocolate S’Mores Cookies
-
Soft and Chewy Sugar Cookie Bars
KITCHEN PRODUCTS I RECOMMEND:
Best Ever Blueberry Coffee Cake
This Best Ever Blueberry Ricotta Coffee Cake is the perfect moist and fluffy coffee cake made with low fat ricotta, and packed with fresh blueberries, cinnamon sugar, and the best crispy streusel topping!
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
Instructions
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Preheat your oven to 350 degrees Fahrenheit.
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In a large bowl combine the ricotta, sugar, eggs, lemon juice, vanilla, and melted butter with a wire whisk until well combined.
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Add the flour, baking powder, baking soda, and salt and mix with a rubber spatula just until combined.
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Prepare a 9-inch spring form pan, greasing it well.
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Spoon half the batter into the bottom of the pan (the batter will be very thick).
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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.
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Spoon the second half of the batter over the cinnamon sugar layer and smooth out the top as much as possible.
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Sprinkle the remainder of the cinnamon sugar over the top of the batter and add the blueberries to the top.
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Combine the streusel topping ingredients in a small bowl until the mixture reaches the texture of coarse crumbs.
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Sprinkle the streusel topping evenly over the top of the blueberries.
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Bake at 350 degrees Fahrenheit for 55-65 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
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Allow to cool completely before releasing the spring form pan and slicing to serve.
*I’ve adapted this recipe from Anna Olson’s Raspberry Ricotta Buckle recipe.
Muyis says
This was amazing on every level. First time making it and was a hit with the crew. Ddnt last an hour with them all.
Chrissie says
I’m so glad you loved this recipe! Thanks so much for taking the time to leave a comment!
Elizabeth Vlug says
Would frozen blueberries work in this recipe? This recipe looks delicious. Thank you for sharing.
Muyis says
I used frozen berries….just make sure you flour them
Tania Dixon says
Wheres the coffee?
Chrissie says
Most coffee cakes don’t actually contain coffee…they’re called coffee cakes because they taste great with a cup of coffee 🙂