Blueberry Ricotta Coffee Cake is a super moist and flavorful cake with a brown sugar oatmeal streusel topping. Made with ricotta cheese and fresh blueberries, this recipe is perfect for every occasion.
One bite of this super moist and flavorful Blueberry Ricotta Coffee Cake and you’ll be hooked! The crunchy oatmeal brown sugar streusel topping finishes off the delicate cake and makes for the perfect sweet treat.
This is a great recipe to have on hand when blueberries are in season and are extra sweet and delicious. However, you could always use frozen blueberries here and make this recipe year round.
Blueberry Ricotta Coffee Cake is the perfect treat to make for brunch, a sweet midday treat, or serve with ice cream for a delicious dessert. It’s perfect paired with hot coffee or tea.
If you love coffee cake recipes, be sure to check out my delicious Pumpkin Streusel Coffee Cake with a sweet brown sugar layer and a crunchy streusel topping. And, Starbucks lovers will go crazy for my copycat Cinnamon Coffee Cake recipe! For a classic recipe, try this Sour Cream Pound Cake.
Baking with Ricotta Cheese
Baking with ricotta cheese gives baked goods a light and airy texture without adding too much additional fat. When using ricotta in baking, make sure the ricotta is not too wet and that it is whipped well into the batter.
To avoid a dense cake, beat the ricotta into the butter and sugar for at least five minutes. This step will yield a fluffy texture in your final baked good.
Here are some more ricotta cheese baking recipes:
- Italian Lemon Ricotta Cake
- Cannoli Pound Cake
- Limoncello Ricotta Cake with Cream Cheese Frosting
- Almond Ricotta Cake
- Limoncello Ricotta Cookies
- Zucchini Ricotta Bundt Cake
- Italian Almond Ricotta Cookies
Mascarpone is another popular Italian cheese that’s great for baking. The texture is similar to cream cheese and it adds a smooth creaminess to baked goods. Blueberry Lemon Mascarpone Tart is a great no-bake option. If you’re looking for a baked good, Orange Mascarpone Ciambella is always a hit with everyone.
Blueberry Ricotta Coffee Cake
This Blueberry Ricotta Coffee Cake is simple to put together and a great treat to have on hand. Firstly, you will need to grease a 9 x 9 inch baking pan. Alternatively, you could use a springform pan or large cake pan for this recipe.
Next, cream together the butter and brown sugar, until light brown in color. Then, add in the ricotta cheese. It is super important that you beat in the ricotta using a hand mixer or stand up mixer for about 5 minutes. You want to incorporate air into the batter, otherwise you risk the cake being dense.
Add in the eggs, one at a time, then vanilla and lemon. I like to use both lemon zest and juice for this coffee cake, however you could omit it all together if you wanted a cake with less lemon taste.
After you stir in the dry ingredients, pour the batter into the greased baking pan. Then, use a spatula or butter knife to spread the cake evenly into the pan. Set aside and make the streusel topping.
Oatmeal Streusel Topping
This simple oatmeal streusel topping only has three ingredients: rolled oats, brown sugar, and butter. To make, simply combine the ingredients in a bowl and stir together using a spoon or crumble using your hands.
Next, sprinkle the oatmeal streusel topping overtop of the batter. Bake for about 50-55 minutes, or until a toothpick inserted in the center of the cake comes out clean.
You want to let this cake cool for about 20 minutes on a wire rack before cutting. The warmer the cake is, the more chance it will crumble. However, once cooled, the cake can easily be cut into squares.
Refrigerate in an airtight container for up to a week. Alternatively, you can freeze in an airtight container for up to a month. And, if you love gluten-free cakes, be sure to try my Almond Flour Pear Cake! For a delicious summertime treat, don’t miss this Strawberry Rhubarb Crisp!
Blueberry Ricotta Coffee Cake
- 9 x 9 inch baking pan
- 1 cup brown sugar, packed
- ¾ cup butter, softened (one and a half sticks)
- 1 cup ricotta cheese
- 3 eggs
- 2 teaspoons vanilla
- 1 lemon, zested and juiced
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups blueberries, tossed in 1 tablespoon flour
- ⅔ cup brown sugar, packed
- ⅔ cup rolled oats
- ⅓ cup butter, softened
- Preheat oven to 350 degrees. Grease a 9 x 9 baking pan with cooking spray and line with parchment; set aside.
- In a large bowl, use a handheld mixer to mix together the butter and brown sugar until light in color, about 2 minutes. Add in the ricotta and mix for 4-5 minutes, or until lightened in color. Beat in the eggs, one at at time, then add in the vanilla, lemon zest, and lemon juice. Don't worry if the mixture looks curdled.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add to the wet mixture and mix until just combined. Fold in the blueberries and pour the batter into the prepared pan; set aside.
- For the streusel topping, in a bowl stir together the brown sugar and oats. Stir in the butter until mixture resembles a coarse crumble. Use you hands to sprinkle the streusel over the blueberry batter in the pan.
- Bake on the middle rack in the oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack before cutting.