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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

Virginia Valentini

Can I freeze this is it best left in the fridge how long will it keep unrefrigerated

Arlene Yardley

Looks fab… love lemon & ricotta cake… so this will be perfection w/ local fresh blueberries soon to be in season . Looking forward to coming to Vancouver one day after the Covid situ is lessened.. to check out your amazing Biz. Thanks. Love the Flours, Lentils & Beans… All top notch and delish.

Catherine Grant

Thank you for this delicious recipe! Following all the directions I filled only one 8×8 pan not two. The dough was too stiff to spread any thinner.

Dorothy Wong

Hi,
Can you substitute ricotta cheese with another type of cheese?
Thanks
Dot

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