Ricotta Blueberry Coffee Cake Recipe

Ricotta Coffee Cake

Jennifer Meier

  • Total: 80 mins
  • Prep: 20 mins
  • Cook: 60 mins
  • Yield: 1 8x8 coffee cake (9 servings)

The perfect accompaniment to a hearty breakfast or afternoon tea, the ricotta in this ricotta in this recipe doesn't affect the flavor of the coffee cake, it just gives this easy-to-make cake an incredibly moist, dense texture.

Ingredients

  • 3 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup unsalted butter
  • 1 1/3 cup brown sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 cup ricotta cheese
  • 1/2 cup milk
  • 1 to 2 cups blueberries (fresh or frozen)
  • For the Streusel Topping:
  • 2/3 cup brown sugar
  • 1/4 cup flour
  • 1/2 cup rolled oats
  • 1 teaspoon cinnamon
  • 1/2 stick butter

Steps to Make It

  1. Preheat oven to 350 F

  2. Sift together flour, baking powder and soda, and salt. Set aside.

  3. In an electric mixer, mix together butter and sugar until smooth, 5-8 minutes.

  4. Combine eggs, vanilla, ricotta, and milk. Add slowly to the butter and sugar, mixing after each addition.

  5. Slowly mix in dry ingredients.

  6. Fold in the blueberries, mixing only until incorporated.

  7. The batter will be very thick. Scrape it into a lightly greased baking pan. An 8x8 pan will yield a high, thick coffee cake (and take longer to bake). Larger pans will yield a thinner cake.

  8. For the streusel topping, mix together the brown sugar, flour, oats, and cinnamon in a medium bowl. Add butter, using your fingers or a fork to break it up into pea-sized pieces. Evenly sprinkle the streusel on top of the batter.

  9. Bake for 1 hour, or until a toothpick or knife stuck in the cake comes out clean.

Tips

Ricotta

  • High-quality ricotta is smooth, rich, creamy and has the flavor of sweet cream. Traditionally, cheesemakers made fresh ricotta by heating whey (the liquid that remains after curds form during the cheesemaking process) until it thickened into soft, fluffy curds. Some cheesemakers still make ricotta from whey and some make it from whole milk. You can also make your own ricotta.
  • Less commonly, you might see ricotta salata and ricotta infornata at the store. Ricotta infornata is firm enough to be cut into wedges and has a soft, crumbly texture. It has a thin brown rind from being baked in the oven. Although the texture is different, the flavor is very similar to fresh ricotta. Ricotta salata is fresh ricotta that has been salted and pressed into a wheel of cheese that is aged for several months. Ricotta salata is crumbly and has a mild, salty flavor.