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Blueberry Ricotta Buckle

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

Topping

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

Chantal @ Flourist

You can definitely use cranberries instead of blueberries, though it will result in a much more tart final product!

D. Little

Am I to assume that I could use cranberries instead of blueberries??

Sharon

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.

Alessandra

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.

Alessandra

Hi Holly,

Yes you can definitely use frozen blueberries!

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