✨Blueberry and Ricotta Crumble Cake✨ #baking #recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is healthier with good flavor.

fresh blueberries

🥗Healthier: frozen blueberries

💰Cheaper: canned blueberries

Frozen blueberries are often cheaper and just as nutritious.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

Preheat your oven to 350°F (175C). Line the bottom of an 8 or 9-inch springform pan with parchment paper, and grease the sides with butter or cooking spray.

Make the ricotta filling: In a medium mixing bowl, add ricotta (well drained from the liquid in the container), sugar, egg white (save the egg yolk for the vanilla cake layer), and vanilla extract. Mix with a spoon or whisk. Fold in the blueberries and set aside.

Make the cake batter: In a large mixing bowl, add the egg, egg yolk, and sugar and beat with a handheld mixer until light and fluffy. Add the melted butter and vanilla extract. Beat in half of the flour until just combined. Add the sour cream, baking powder, and salt, and mix some more. Add the remaining flour and beat until just combined.

Pour batter to the prepared baking pan and level with a spatula. Top with the ricotta and blueberry mixture and level.

Make the topping: In a small mixing bowl, add the sugar, flour, and butter (cut into small cubes). With a pastry blender or a fork, cut the butter into the dry ingredients and stir until the mixture is crumbly. Sprinkle the streusel on top of the ricotta and blueberries, pinching pieces with your fingers.

Bake in the middle of the oven for about 55 - 60 minutes until the cake is set. Test with a toothpick for readiness (if inserted in the center of the cake comes out clean). Let the cake cool, sprinkle with powdered sugar if you like, and serve!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens