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!
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.