BLUEBERRY-RICOTTA CRUMB CAKE
Locally grown blueberries contain great energy from Nature herself. Try buying locally (or store bought) for this crumb cake recipe. Perfect in the morning with your morning tea or coffee!
Make the crumb topping: Stir together the flour, brown sugar, and salt in a bowl. Add the butter and work it into the flour mixture with your fingers until clumps form. Refrigerate until ready to use.
Make the cake: Preheat the oven to 350. Butter a 9-inch round cake pan, then line with parchment; butter the parchment. Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter, sugar, syrup, lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy (3 to 5 minutes). Beat in the eggs, one at a time, then add vanilla extract. Beat in the flour mixture, alternating with the ricotta, until combined. Fold in 1 cup blueberries. Spread the batter in the prepared pan, then scatter the remaining 1/2 cup blueberries on top. Sprinkle the topping evenly over the batter.
Bake until the cake is golden brown and toothpick inserted into the center comes out clean (50 to 60 minutes). Transfer to a rack and let cool 15 minutes in the pan. Remove the cake to the rack to cool completely.
Ingredients
Directions
Make the crumb topping: Stir together the flour, brown sugar, and salt in a bowl. Add the butter and work it into the flour mixture with your fingers until clumps form. Refrigerate until ready to use.
Make the cake: Preheat the oven to 350. Butter a 9-inch round cake pan, then line with parchment; butter the parchment. Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter, sugar, syrup, lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy (3 to 5 minutes). Beat in the eggs, one at a time, then add vanilla extract. Beat in the flour mixture, alternating with the ricotta, until combined. Fold in 1 cup blueberries. Spread the batter in the prepared pan, then scatter the remaining 1/2 cup blueberries on top. Sprinkle the topping evenly over the batter.
Bake until the cake is golden brown and toothpick inserted into the center comes out clean (50 to 60 minutes). Transfer to a rack and let cool 15 minutes in the pan. Remove the cake to the rack to cool completely.
