Ingredients

The following ingredients have 4 Servings
  • 1 cup low fat Ricotta cheese
  • 3/4 cup white sugar
  • 2 eggs
  • 2 tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • 1/4 cup unsalted butter, melted
  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar
  • 1 1/2 teaspoon cinnamon
  • 2-3 cups fresh blueberries
  • 1/2 cup all purpose flour
  • 1/3 cup white sugar
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 3 tablespoons melted butter

Instruction

  • Preheat your oven to 350 degrees Fahrenheit.
  • In a large bowl combine the ricotta, sugar, eggs, lemon juice, vanilla, and melted butter with a wire whisk until well combined.
  • Add the flour, baking powder, baking soda, and salt and mix with a rubber spatula just until combined.
  • Prepare a 9-inch spring form pan, greasing it well.
  • Spoon half the batter into the bottom of the pan (the batter will be very thick).
  • Combine the brown sugar and cinnamon in a bowl and sprinkle half the mixture over the amount of batter in the bottom of the pan. 
  • Spoon the second half of the batter over the cinnamon sugar layer and smooth out the top as much as possible.
  • Sprinkle the remainder of the cinnamon sugar over the top of the batter and add the blueberries to the top.
  • Combine the streusel topping ingredients in a small bowl until the mixture reaches the texture of coarse crumbs.
  • Sprinkle the streusel topping evenly over the top of the blueberries.
  • Bake at 350 degrees Fahrenheit for 55-65 minutes, or until a toothpick inserted into the middle of the cake comes out clean. 
  • Allow to cool completely before releasing the spring form pan and slicing to serve.