Blueberry-Ricotta Crumb Cake Difficulty: Easy Servings: 8 to 10 Nutritional Information per Serving (1/10 of cake): Calories 479, Total Fat 21 g, Saturated Fat 13 g, Carbohydrates 66 g, Dietary Fiber 2 g, Sugars 37 g, Protein 7 g, Cholesterol 95 mg, Sodium 349 mg Total Time: 1 hour 30 minutes (includes cooling time) * Active Time: 35 minutes Indulge in this irresistible Blueberry-Ricotta Crumb Cake, a brunch showstopper that elevates everyday mornings with its tender crumb, bursts of juicy blueberries, and a hint of zesty lemon and maple sweetness. Swap ordinary sour cream for silky ricotta, and watch it become your new go-to for effortless wow-factor baking.[1][2]

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 small pieces

For the Cake:

10 tablespoons unsalted butter, softened, plus extra for greasing 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 substitute with brown sugar)
2 teaspoons finely grated lemon zest
2 large eggs
2 teaspoons pure vanilla extract
1 teaspoon maple extract
1 cup whole-milk ricotta cheese, processed briefly until smooth
1 1/2 cups fresh blueberries
Confectioners sugar, for dusting

Instructions

Prepare the crumb topping: Mix flour, brown sugar, cardamom, and salt in a bowl. Add the cold butter pieces and rub them into the flour mixture with your fingers until small clumps form. Refrigerate while you prepare the cake batter. Let this buttery, spiced streusel chillit's the crispy crown that makes every bite unforgettable.
Prepare the cake: Preheat the oven to 350F. Grease a 9-inch round cake pan and line it with parchment paper, then lightly butter the parchment. In a medium bowl, whisk together flour, baking powder, cardamom, baking soda, and salt. In a large mixing bowl, beat the butter, sugars, and lemon zest on medium-high speed until the mixture is pale and fluffy, about 3 to 5 minutes. Incorporate eggs one by one, then add vanilla and maple extracts. Alternately mix in the flour mixture and the ricotta cheese until just combined. Gently fold in 1 cup of the blueberries. This lush batter promises melt-in-your-mouth tenderness.
Pour the batter evenly into the prepared pan. Scatter the remaining 1/2 cup blueberries over the top. Evenly sprinkle the crumb topping over everything.
Bake until the cake turns golden and a toothpick inserted in the center comes out clean, about 50 to 60 minutes. Place the cake on a wire rack and cool for 15 minutes in the pan, then remove the cake from the pan and allow to cool completely.
Before serving, dust the top lightly with confectioners sugar. Slice into warm, golden perfectionperfect with coffee or as a sweet escape anytime.

Photo by Ryan Liebe