Blueberry-Ricotta Crumb Cake
There’s something about a blueberry-ricotta crumb cake paired with a great cup of coffee that makes it a moment to savor. Whether in the morning or in the afternoon. Three ingredients in this cake speak my love language- ricotta, maple sugar, and cardamom. The combination works, delivering comfort.
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Servings: 8 people
Equipment
- 1 9-inch round cake pan
- 1 KitchenAid Stand Mixer or hand mixer
- 1 medium and large mixing bowl
- whisk, spoons and forks
Ingredients
For the Crumb Topping
- 3/4 cup all-purpose flour
- 2/3 cup packed light brown sugar
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon salt
- 5 tablespoons cold unsalted butter cut into pieces
For the Cake
- 10 tablespoons unsalted butter at room temperature, plus more for the pan
- 2 cups 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 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 15 minutes in the pan, then remove the cake to the rack to cool completely. Dust with confectoners' sugar and enjoy!
Notes
Serving Suggestions
- Dust with confectioners' sugar and serve with lemon zest whipped cream.
- Pair with a cup of coffee or my favorite, a maple latte.
- Spread the joy. Wrap slices in parchment and gift them to neighbors.
- Be sure to cover 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 plan to cool without breaking it.
- Adapted from Steve Jackson for Food Network Kitchen. Blueberry-Ricotta Crumb Cake