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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


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. 



Hi Virginia,

I would not recommend freezing it, however in the fridge it will last for two to three days.


Hi Dorothy,

I do not think that another cheese would work with this recipe – definitely need to stick with ricotta!


Thank you for the recipe! Any suggestions to substitute the ricotta cheese for something else? (I don’t eat any kind of cheese)

Tina Kettle

This was good. I’d make it again. But, technically, it’s a streusel cake or coffee cake. A buckle is when you mix in the blueberries in the dough (not just in a layer) and then add a streusel topping.

Unlike CG I did not find the dough too stiff, far from it. But it was sticky. Easy solution: Wrap wax paper around a glass and roll in the pan.

Holly Anderson

Can you use frozen blueberries?

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