This tasty blueberry buckle hits just the right light notes when you are craving a seasonal treat. The streusel topping combined with the cake layer is simply divine. Cut into squares and enjoy.
Blueberry Ricotta Buckle
1 cup (250g) ricotta cheese
3/4 cup (150g) sugar
2 large eggs
1/4 cup (60g) unsalted butter, melted
1 Tbsp vanilla extract
2 tsp lemon zest
2 Tbsp lemon juice
2 cups (280g) Flourist Sifted Red Fife Flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup (140g) Flourist Sifted Red Fife Flour
3/4 cup (150g) granulated sugar
1/2 tsp baking powder
1/2 tsp ground cinnamon
6 Tbsp (85g) unsalted butter, melted
2 1/2 cups (250g) fresh blueberries
Preheat oven to 350°F. Oil and line your pan(s). Stir together ricotta, sugar, eggs, butter, vanilla, lemon zest, and juice. Combine dry ingredients in a separate bowl, and add to the ricotta mixture and mix until just combined. Spread into prepared pan(s) and top with the fresh blueberries.
For the topping, stir together the dry ingredients. Add the melted butter and mix by hand until evenly combined into lumps. Sprinkle over the cake. Bake for about 40 - 45 minutes, until a tester inserted into the centre of the cake comes out clean. Let cool in the pan.
Yields 2 x 8"x 8" square cake pan, or 1 x 9"x13" pan.
14 comments
You can definitely use cranberries instead of blueberries, though it will result in a much more tart final product!
Am I to assume that I could use cranberries instead of blueberries??
Hi, I am wondering if I will achieve the same outcome if I reduce the amount to sugar by 30%. I’m trying to reduce sugars in my baked goods.
Hi Carola,
Perhaps a vegan ricotta cheese? It’s difficult to suggest a substitution for ricotta as it is so distinct and it is integral to the cake.
Hi Holly,
Yes you can definitely use frozen blueberries!
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