Ricotta Blueberry Coffee Cake
A tender ricotta blueberry coffee cake delivers a moist and light dessert experience, enhanced by the inclusion of ricotta.
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Instructions
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Preheat the oven to 350 F.
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Combine flour, baking powder, baking soda, and salt; set aside.
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In an electric mixer, cream butter and brown sugar until smooth.
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Gradually add eggs, ricotta, milk, and vanilla extract to the butter mixture, mixing after each addition.
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Slowly incorporate the dry ingredients.
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Gently fold in the blueberries until just combined.
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Scrape the thick batter into a lightly greased baking pan.
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For the streusel topping, combine brown sugar, oats, flour, and cinnamon; cut in butter until crumbly. Sprinkle evenly over the batter.
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Bake for 1 hour, or until a toothpick inserted into the cake comes out clean.