Blueberry ricotta-swirled crumb cake

7 servings
15 min
27 min
Very Easy


Number of serving: 7


1/2 cup shortening or butter, room temperature

1/2 cup sugar

2 teaspoons vanilla extract

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk

Cheesecake layer:

8 ounces (1 cup) ricotta or cream cheese

1/4 cup butter, softened

1/4 cup sugar

1 egg

1 teaspoon vanilla

1 cup blueberries

Crumb Layer

3/4 cup brown sugar

1 cup flour

1/2 cup chopped almonds

1 1/2 teaspoon baking powder

1/2 cup very cold butter


  • Preheat oven to 350 degrees F. Grease a 9" square pan. Whisk together dry cake ingredients, set aside.
  • In a separate bowl cream together shortening and sugar until light and fluffy. Add eggs and vanilla. Beat well.
  • Add dry ingredients alternating with milk, stirring gently until just combined. Scrape into greased pan and bake for 10-15 minutes.
  • In the meantime, make the filling and crumb topping.
  • Filling:
    Eat together all the filling ingredients (except blueberries) until smooth and combined.
  • Topping:
    Combine flour, brown sugar, almonds and baking powder. Cut in butter until mixture resembes coarse crumbs.
  • Gently spread cheese filling over the partially baked cake. Sprinkle evenly with blueberries followed by crumb topping.
  • Press the reserved blueberries into the crumbs on top decoratively. Return to the oven to bake another 25-30 minutes or until toothpick comes out clean.
  • You might need to tent the cake with foil if the top is browning too quickly. Cool fully before serving. Store in refrigerator.


Blueberry Ricotta-Swirled Crumb Cake, photo 1Blueberry Ricotta-Swirled Crumb Cake, photo 2Blueberry Ricotta-Swirled Crumb Cake, photo 3

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