Blueberry Lemon Coffee Cake


Blueberries and lemon are just such a wonderful flavor combination that every time I come across a recipe that uses both I know that I’ll want to try it. This recipe is a particulary easy one, and I love these type of recipes that come together quickly so I can make them for our farmhouse guests in Umbria without a lot of fuss. I have made this coffee cake with both fresh and frozen blueberries, and although I personally always prefer fresh over frozen, if you can find frozen wild blueberries they are wonderful in this recipe too. I used fat free Greek yogurt in my version, but you could also use sour cream if you prefer. The cinnamon topping adds a nice crisp texture to this cake and I feel it finishes it off perfectly. I also used one of my favorite flavor extracts called Fiori di Sicilia from King Arthur Flour Company  that is an exquisite blend of vanilla and lemon, but you could also use a half teaspoon each of vanilla and lemon extracts in place of the Fiori di Sicilia.

Buon Appetito!
Deborah Mele 2011

Blueberry Lemon Coffee Cake

Yield: Serves 6 - 8

Prep Time: 20 mis

Cook Time: 1 hr

Lemons and blueberries are a winning combination in this moist coffee cake.

Ingredients:

For The Cake:
2 Cups All-purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Cup (2 Sticks) Softened, Unsalted Butter
1 1/2 Cups Sugar
2 Large Eggs
1 Teaspoon Fiori di Sicilia (Or 1/2 Teaspoon Both Vanilla & Lemon Extracts)
1 Cup Fat Free Greek Yogurt (Or Sour Cream)
1 Teaspoon Grated Lemon Zest
For The Blueberry Filling:
2 Cups Fresh or Frozen Blueberries
1/2 Cup Chopped Walnuts
2 Tablespoons Sugar
1 Teaspoon Grated Lemon Zest
1 Teaspoon Ground Cinnamon
For The Topping:
3/4 Cup Finely Chopped Walnuts
1/3 Cup Sugar
1 Teaspoon Ground Cinnamon

Directions:

Preheat oven to 350 degrees F.
Grease a 9 inch spring-form pan.
Mix together both the blueberry filling ingredients and the topping ingredients in separate bowls and set each aside.
In one bowl sift together the flour, baking powder, and baking soda.
In another medium sized bowl, cream together the butter and sugar until soft and fluffy, about 5 minutes.
Add the eggs, beating after each one, and then add the extract and grated lemon zest.
Reduce mixer speed to low, and add half the flour mixture, then half the yogurt (or sour cream).
Add the rest of the flour mixture and yogurt and beat just until smooth.
Spoon half the batter into the prepared baking pan, then add the blueberry filling spreading it evenly across the batter.
Top the filling with the rest of the batter, using a spatula to smooth it over the filling.
Sprinkle the top of the cake with your walnut and sugar mixture.
Bake for about an hour, or until a cake tester comes out clean.
Cool to room temperature before removing pan.
The cake keeps well for several days wrapped or it can be frozen for several months.



 

17 Responses to “Lemon Ricotta Cake”

  1. 1
    Nikita — January 15, 2012 @ 4:16 am

    Hi,

    My parents dont eat egg. Can there be a replacement of egg here? I really would like to try this cake.

    Thanks!

    [Reply]

    Deborah Reply:

    Sorry, I do not know of a replacement for eggs that would work in this recipe.

    [Reply]

  2. 2
    Marcia — January 30, 2012 @ 6:44 am

    Hi I love the look of this recipe , please can you give the recipe in grams, I cannot understand CUPS

    [Reply]

    Deborah Reply:

    Try this handy conversion calculator at http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm
    There are many other conversion tools online as well that are very helpful.

    [Reply]

  3. 3
    Liz — February 8, 2012 @ 10:34 am

    I replaced all lemon products with lime, used lime juice instead of extract and made this cake with some homemade ricotta I had….topped with a little lime glaze and more zest…..DELISH!

    [Reply]

  4. 4
    Jenny — May 7, 2012 @ 7:13 am

    This is such a Beautiful cake..So easy to make. Keep very well..If it stay that long as everyone want’ the recipe its so moist and delisious…
    Thank you for sharing your recepie..I love it and have made it several times this week and given some away as gifts…
    Many thanks..I am trying some of your other cakes now..
    Jenny West Australia..

    [Reply]

  5. 5
    Jennifer — May 17, 2012 @ 11:43 am

    This cake was absolutely delicious. I added cocounut and made it in a 10″ springform pan because it was all I had. As a result, it was very thin, so a made another layer and put a bit of vanilla pudding in between the layers and on top, then topped with lots of strawberries. This cake was an absolute hit, and one of the best I’ve ever eaten. Thank you for sharing!

    [Reply]

  6. 6
    Elena — June 14, 2012 @ 5:18 am

    Hi, Deborah,

    I made this wonderful cake this weekend and it was so delicious I ate about half of it myself:)! I think I’ll make it again soon:). And that’s why I have some questions about it:

    1. Though the cake rose very well, it settled later while cooling and became quite thin. How can I prevent it next time?

    2. If I want to add some lemon juice to the batter, should I increase the amount of flour? If yes, how much should I add for 1 teaspoon of lemon juice?

    Thank you very much for the recipe and advices:)

    [Reply]

  7. 7
    Sara — July 31, 2012 @ 6:22 pm

    Sounds GREAT! My husband heard about a chocolate/ricotta cake and like the comment above I’m thinking of layering them with the chocolate in the middle. Think it will work? I also love the coconut idea!
    Thanks,
    Ciao

    [Reply]

  8. 8
    @foodiequine — October 2, 2012 @ 1:42 pm

    Just made this gorgeous cake with some of my own homemade ricotta cheese. Amazingly moist and lemony. Think I should have perhaps cooked it a wee bit longer as it sunk in the middle as it cooled. Tastes amazing though!

    [Reply]

  9. 9
    Allison — October 3, 2012 @ 3:41 pm

    I have two packages of beautiful, fresh raspberries… Do you think this cake would work with raspberries incorporated into the batter?

    [Reply]

  10. 10
    JR — January 8, 2013 @ 3:27 am

    Thanks for the recipe. This was delicious. I didn’t have lemon extract so I used lemon juice. I was worried that the lemon juice was curdling the ricotta because I was not getting a smooth mixture, but I just went for it and it baked up just fine and tasted great. I made a lemon curd for the topping because strawberries weren’t in season. Very tasty.

    [Reply]

  11. 11
    Serena — May 7, 2014 @ 9:14 am

    What a fantastic cake! I made it, holding back on the lemon flavoring the slightest bit, and it was simply delicious! I loved discovering your site and will be back frequently for inspiration!

    [Reply]

    Deborah Reply:

    Thanks Serena!

    [Reply]

  12. 12
    Sara — July 26, 2015 @ 6:27 pm

    Thanks for the recipe! Looks delicious and can’t wait to try it. I currently only have a 6″ springform pan on hand — will it still work, do you think, or is too small? Thanks.

    [Reply]

    Deborah Reply:

    Sara, the cake will obviously be smaller but thicker but I think it should work just fine. The baking time may be a little different though, so just keep an eye on that. I’m heading to Amalfi tomorrow so hope to find some new lemon recipes!

    [Reply]

  13. 13
    Karen (Back Road Journal) — April 27, 2016 @ 2:02 pm

    I’m so happy that you reposted your recipe for the ricotta cheesecake as my husband likes it much better than the typical American cheesecake. I made blueberry sauce yesterday so maybe this was meant to be. :)

    [Reply]

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