Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Best Blueberry Ricotta Crumble Cake Recipe
Get ready to meet your new favorite cake! This amazing dessert comes with a soft layer of vanilla cake at the bottom, a creamy layer of blueberry and ricotta cheese in the middle, and a buttery lemon crumble layer on top. It’s a delicious treat that’s surprisingly easy to make and ready in just over an hour.
Introducing a cake that I’m sure you won’t easily forget.
Imagine sinking your little fork into a soft, vanilla-infused base only to discover a middle layer bursting with the tangy sweetness of blueberries and the subtle richness of ricotta cheese. All topped with a streusel crumbling topping so buttery, lemony, and irresistibly crispy that you think you’ve never tasted anything this good!
What truly makes this coffee cake so special is the perfect balance of flavors and textures. From the tender cake base to the tangy blueberries mixed with creamy ricotta and the crispy crumble on top, every bite is a delight.
Enjoy a slice for breakfast alongside your hot coffee or as a delightful afternoon treat with tea.
Here are some suggestions for each layer of this cake.
Vanilla cake layer:
All-purpose Flour: Remember to weigh your flour or use the spoon and level method for the measuring cups to avoid using too much flour and ending up with a not-so-soft vanilla cake layer
Sour Cream: This gives the cake its incredible moistness. You could substitute it with Greek yogurt.
Blueberry and Ricotta Layer:
Fresh Ricotta Cheese: You will need high-quality ricotta cheese. I highly recommend using a full-fat version (whole milk ricotta, not skim milk). Before adding to the bowl, ensure the ricotta is fully drained from its liquid (if any) in the container. You can put the ricotta in a fine mashed colander for 5 minutes to do so. If you prefer, you can use cream cheese as a substitute. Make sure to soften the cream cheese before mixing.
Blueberries: Fresh blueberries are best. They provide a burst of flavor and a lovely color contrast. If the only option is frozen berries, don’t thaw them; just sprinkle them directly when still frozen, or they will be too soft and messy.
Crumb topping:
It’s a simple mixture of sugar, butter flour, and a touch of lemon zest to add a fun, zesty flavor to the cake. Make sure to use cold butter to provide that crumbly look we need. Simply mix them in a small bowl the ingredients and cut the butter into the dry ingredients with a pastry cutter or fork. Sprinkle the buttery crumbs on top of the ricotta and blueberries, pinching pieces with your fingers.
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How to store this blueberry ricotta coffee cake:
Let the cake cool down to room temperature on a wire rack before sprinkling with powdered sugar (if you wish to use it), or a drizzle of lemon glaze if you wish. Store in an airtight container in the fridge for up to 5 days.
This cake can also be frozen. Make sure to wrap it tightly in plastic wrap. Just thaw in the fridge overnight.
VIDEO RECIPE: Blueberry Ricotta Crumble Cake Recipe
Other Italian dessert recipes you might like:
The Best Blueberry Ricotta Crumble Cake Recipe
Get ready to meet your new favorite cake! This amazing dessert comes with a soft layer of vanilla cake at the bottom, a creamy layer of blueberry and ricotta cheese in the middle, and a buttery lemon crumble layer on top. It’s a delicious treat that’s surprisingly easy to make and ready in just over an hour.
Servings:
10
Prep Time
20 min
Cook Time
60 min
Resting Time
Total Time
1 hr, 20 min
Ingredients
- 12 oz (340 g) ricotta cheese, drained
- 1/4 cup (50 g) sugar
- 1 large egg white
- 1 teaspoon vanilla extract
- 6 oz (170 g) blueberries
- 1 large egg
- 1 large egg yolk
- 1/2 cup (100 g) sugar
- 2 oz (55 g) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/4 cups (150 g) all-purpose flour
- 3/4 cup (180 g) sour cream
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (50 g) sugar
- 1/2 cup (60 g) all-purpose flour
- 2 oz (55 g) unsalted butter, cold and cubed
- 1 lemon zest
Instructions
- 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!
