PHOTO TERRY BRENNAN, FOOD STYLING LARA MIKLASEVICS
Whether you are hosting or attending an Easter brunch or looking for a treat to whip up any weekend, this coffeecake is a great idea and would travel well. The tender cake has a velvety, moist interior thanks to creamy ricotta cheese, notes Twin Cities chef and cookbook author Robin Asbell, who created this recipe for Real Food. The juicy blueberries dapple the cake with bursts of purple, and the crunchy streusel topping is irresistible, she adds. You can also add a light sprinkle of powdered sugar to zhuzh it up, if you’d like. This can be made ahead so it’s ready to share when you are, and it’s easy to slice in any size for petite or heartier portions.
Blueberry Ricotta Coffeecake
Makes 9 to 12 Servings
For the Streusel
½ cup flour
½ cup whole almonds
1 teaspoon cinnamon
½ cup light brown sugar
¼ cup unsalted butter, melted
For the Cake
1½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1½ cups sugar
2 tablespoons fresh lemon zest
3 large eggs
1 cup ricotta cheese
½ cup canola oil
1 tablespoon lemon juice
1 cup blueberries
- Heat the oven to 350°F. Grease a 9-inch square pan.
- Make the streusel: In a food processor, combine the flour, almonds, cinnamon, brown sugar, and melted butter. Pulse until the almonds are coarsely chopped and the mixture is crumbly. Transfer to a medium bowl, squeeze to form large crumbles, and refrigerate. (Alternatively, chop the almonds by hand, combine the ingredients in a medium bowl, and mix well.)
- For the cake: In a bowl, mix flour, baking powder, baking soda, and salt, and reserve.
- In a mixer, combine sugar and lemon zest and use the batter paddle to mix for 1 minute to distribute the lemony flavor. Beat in the eggs, one at a time, then add the ricotta, oil, and the lemon juice. Add the flour mixture to the mixer gradually, with the mixer on low. Beat just until mixed, fold in the berries, then spread in the prepared pan. Sprinkle streusel evenly over the batter.
- Bake for 40 to 45 minutes, until a toothpick inserted in the center of the pan comes out with no wet batter attached. Cool on a rack. This keeps for 1 week, tightly covered, in the refrigerator.
Nutrition (per serving when 12 pieces): Calories: 400, Fat: 19g (Sat: 4.5g), Cholesterol: 60mg, Sodium: 260mg, Carb: 51g, Fiber: 2g, Sugar: 33g, Protein: 7g
Hungry for More?
Pistachio Torte with Chocolate Ganache Recipe: Celebrate with a delightfully nutty and chocolaty dessert (or some of our nut-free treats).
Mini Strawberry Cheesecakes Recipe: Bake these easy mini treats for a relaxing weekend endeavor—with a reward.
