Lemon Blueberry Ricotta Coffee Cake

Preheat the oven to 350 degrees Fahrenheit and line an 8-inch square baking pan with parchment paper.

Combine the crumb mixture in a small bowl by cutting the butter in with a fork or pastry cutter until you have a pea-sized crumb mixture. Chill in the refrigerator until needed.

In a large bowl, combine the sugar with the lemon zest and massage with your fingers to release the oils from the zest. Set aside.

Combine the flour, baking powder, baking soda, and salt in a medium bowl and whisk.

Add the butter to the bowl with the sugar and mix on high until smooth and creamy, 1-2 minutes.

Add the eggs and vanilla and mix at medium speed until combined.

Add in the ricotta cheese and lemon juice and mix again until combined.

Add the flour mixture gradually on low speed until combined.

Drizzle in the milk and mix briefly on low to combine.

Spread the batter in the pan, then sprinkle the blueberries on top. Give the blueberries a light press into the cake batter before topping with the crumble.

Bake for 40 to 45 minutes, or until the cake is done.

Make the drizzle while the cake is baking by whisking the egg yolks in a small bowl with the vanilla until they turn a pale yellow. Set aside.

Mix the sugar, blueberry powder, and salt in a small pot. Add in the heavy cream and milk and heat over medium-high until the mixture just begins to boil, stirring frequently.

Slowly mix in ½ cup of the heavy cream into the egg mixture, whisking constantly, to temper the eggs.

Add back to the pot and heat over medium-low, stirring constantly, until the custard is silky but not thick enough to coat a wooden spoon, about 8 to 10 minutes.

Strain the mixture into a bowl and set aside until ready to serve.

Slice the cake and drizzle with the blueberry custard. Enjoy!

Equipment Needed

Spice Level:

Allergens