Ricotta Blueberry Cake With Streusel Crumble

When life gives you blueberries, don't just eat them, bake them into a cake that tastes like summer.

It's ridiculously easy, unapologetically delicious, could not be fruitier, and perfect for when you want to impress guests without breaking a sweat.

Ingredients:

For the streusel:

1. 125 g cold butter
2. 110 g caster sugar
3. 125 g all-purpose flour

For the batter:

1. 110 g softened butter
2. 110 g caster sugar
3. 2 eggs
4. 1 teaspoon vanilla extract
5. 150 g ricotta
6. 250 g all-purpose flour
7. 2 teaspoons baking powder
8. ½ teaspoon baking soda
9. zest of 1 lemon
10. 1 level teaspoon salt

500 g blueberries

powdered sugar for dusting

Utensils:

1. digital scale
2. 23 cm round springform pan
3. stand mixer with paddle attachment
4. bowls
5. parchment paper
6. sieve
7. kitchen towel
8. spoons

Since this cake comes together in no time, start off with preheating the oven to 180 °C (350°F). Line the bottom of a springform pan with parchment and grease the sides.

In a sieve, wash blueberries. Let them drip, then dry them on a clean kitchen towel.

Add flour, the cold cubed butter and the sugar into the mixing bowl. Using a paddle attachment, mix at low speed until crumbles are formed. Do not overmix! Transfer it into another bowl and pop it into the fridge while you prepare the batter.

Add the softened butter into the mixing bowl (if you properly removed the streusel, there is no need to clean the bowl in between) and beat until light and fluffy. Add the sugar bit by bit and mix until well combined.

Lightly beat the eggs before slowly adding them to the creamed butter and sugar mixture, while stirring constantly. Mix in vanilla, then the ricotta until everything is combined. Also, add lemon zest if you are using freshly grated zest.

Troubleshooting tip: if the mixture separates when pouring in the egg, add a spoonful of flour to remedy the situation.

In a separate bowl, mix together flour, baking powder, baking soda and dry lemon zest and salt. If you are aiming at perfection, sieve the flour first. Continue stirring on low speed and gradually add the dry ingredients until just combined.

Spoon the batter into the tin and spread it with a spatula. Place the blueberries on top. Sprinkle the chilled streusel evenly over the fruit.

Bake in the bottom third of the preheated oven for about 60-70 minutes or until a skewer stuck into the middle comes out clean.

Let the cake cool in the tin for about 20 minutes, then transfer to a wire rack. Dust with powdered sugar and serve as is or accompanied by a dollop of vanilla ice cream if you’re feeling extra.