There’s something about a blueberry‑ricotta crumb cake paired with a great cup of coffee that turns an ordinary moment into one worth savoring — morning or afternoon. This isn’t your typical blueberry crumb cake; it’s built on three ingredients that speak my love language: maple sugar, cardamom, and creamy ricotta. The batter bakes up thick and rich, bursting with blueberries and crowned with a generous, golden crumb. As it bakes, the aroma of cardamom fills the kitchen, wrapping the whole experience in comfort.

A slice of blueberry ricotta coffee cake sits on a white plate beside fresh blueberries, with a mug of coffee in the background on a light gray surface.

Moist blueberry crumb cake with streusel topping on a white and blue China plate

A golden blueberry crumble cake topped with a buttery streusel.

Ingredients That Make This Crumb Cake Stand Out

Maple Sugar: Earthy and mellow, it added a caramel-like depth that played beautifully with the berries. If you’ve never swapped maple sugar for brown sugar, this cake is your invitation.
Cardamom: Floral, citrusy, and just a little mysterious. It lifted the crumb topping and the cake itself into something special—like your favorite coffee shop treat with a twist.
Ricotta Cheese: The hero ingredient. Whipped smooth and folded into the batter, it gave the cake a plush texture that held moisture without heaviness. Think cheesecake meets coffee cake, but lighter.

Full ingredient list and instructions are in the recipe card below.

Serving Suggestions

Enjoy it with a great cup of coffee, a latte, or a cup of tea, along with your favorite book
Dust with confectioners’ sugar and a dollop of whipped cream before serving
Spread the joy. Wrap slices in parchment and gift them to neighbors

Baker’s tips

Tip #1: Blending the ricotta removes graininess and gives the cake that velvety, almost cheesecake‑adjacent interior.
Tip #2: Cream the butter, sugar, and lemon zest longer than you think- 3–5 minutes until pale and fluffy.
Tip #3: Fold in the dry ingredients gently, and stop as soon as you no longer see dry streaks.
Tip #4: Be sure to line the sides of the cake pan with parchment. The first time I made this, I only did the bottom…I couldn’t get it out of the pan to cool without breaking it.
Tip #5: Let it cool completely before slicing; the crumb sets as it cools.
Tip #6: If the topping softens in storage, pop a slice into a 300°F oven for 5–7 minutes.
It brings the streusel back to a crispy crumb topping.

Blueberry-Ricotta Crumb Cake

There’s something about a blueberry‑ricotta crumb cake and a great cup of coffee that turns any moment—morning or afternoon—into one worth savoring. This version leans on three ingredients that speak my love language: maple sugar, cardamom, and creamy ricotta. The batter is thick and rich, packed with blueberries, and finished with a golden crumb. As it bakes, the scent of cardamom fills the kitchen with comfort.

Print Recipe Pin Recipe

Prep Time:45

Cook Time:1

Total Time:1 45

Servings: people

Equipment

Ingredients

For the Crumb Topping

3/4 cup King Arthur All-Purpose Flour
2/3 cup light brown sugar, packed
1/2 teaspoon ground cardamom
1/2 teaspoon salt
5 tablespoons unsalted butter, cold cut into pieces

For the Cake

10 tablespoons unsalted butter at room temperature, plus more for the pan
2 cups King Arthur All-Purpose Flour
1 teaspoon baking powder
1 teaspoon ground cardamom
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup maple sugar or use brown sugar
2 teaspoons finely grated lemon zest
2 large eggs
2 teaspoons pure vanilla extract
1 teaspoon maple extract or use maple syrup
1 cup whole-milk ricotta cheese pulsed in a food processor until smooth
1 1/2 cups blueberries fresh or frozen
Confectioners' sugar for dusting

Instructions

Make the Crumb Topping

Stir together the flour, brown sugar, cardamom, and salt in a medium mixing bowl. Add the butter and work it into the flour mixture with two forks or your fingers until clumps form. Refrigerate until ready to use.

Make the Cake

Preheat the oven to 350 ℉. Butter a 9-inch round cake pan, then line it with parchment paper; butter the parchment.
Whisk together the flour, baking powder, cardamom, baking soda, and salt in a medium mixing bowl.
Beat the butter, both sugars, and lemon zest on medium-high speed for 3 to 5 minutes until fluffy in a stand mixer or with a handheld mixer in a large mixing bowl. Beat in the eggs, one at a time, then add both extracts.
Beat in the flour mixture, alternating with the ricotta, until combined.
Fold in 1 cup blueberries. Spread the batter in the prepared pan; the batter will be thick.
Then scatter the remaining 1/2 cup of blueberries on top. Sprinkle the crumb topping evenly over the batter.
Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 50 to 60 minutes. Transfer to a rack and let cool in the pan for 15 minutes, then remove the cake and cool completely. Dust with confectoners' sugar and enjoy!

Notes

Did you know?! Using a thermometer is the most reliable way to check doneness. I don’t recall where I learned this, but this crumb cake is very dense. Since ricotta cakes stay moist and can fool the usual visual cues, I use a thermometer to test the batter in this recipe.

Insert the probe into the center of the cake (avoiding the pan, blueberries, and crumb topping) and check the internal temperature of 200–205°F. The probe should come out clean with no wet batter. For extra accuracy, gently press the center — it should spring back slightly when the cake is fully baked.

Recipe Inspiration: Adapted from Steve Jackson for Food Network Kitchen. Blueberry-Ricotta Crumb Cake

Storage

Store loosely covered at room temperature for up to 2 days.
If you need it longer, refrigerate after 24 hours. Wrap the cut edges lightly, but avoid sealing the entire cake tightly; keep it for up to 4 to 5 days. Bring slices to room temperature before serving for the best flavor.
Freeze individual slices for up to 2 months. Wrap each slice in plastic wrap, then place it in a freezer bag. Thaw at room temperature, then warm for 10–15 seconds if you want it soft and bakery‑fresh.

The Shop

kitchen aid

Mini Stand Mixer

New Metro

Pouring Chute

Umite Chef

Mixing Bowls

malacasa

9″ Pie Pan

Did you make this recipe?

If you baked this Blueberry-Ricotta Crumb Cake, I’d love to hear how it turned out. Drop a comment below, leave a star rating, or share a photo of your slice‑and‑crumb moment — it truly makes my day. Craving more? Follow along with me on Instagram, Facebook, and Pinterest for more delicious recipes & meal ideas!