Lemon Ricotta Blueberry Crumb Cake Recipe

This moist, almost pudding-y lemon ricotta blueberry crumb cake is ridiculously moreish.

I do love a good streusel cake, also known as a crumb cake. It's the best of both worlds: soft cake on the bottom, crunchy sweet biscuit on top.

My lemon ricotta blueberry crumb cake is sweet, zingy, fruity, buttery, fluffy, soft and crunch all at once. It's a real taste and texture sensation.

The cake is made in two parts: firstly the streusel topping, and then the ricotta cake base. But once you've whipped up these two parts in two separate bowls, everything is baked together in one pan, making this a super easy cake recipe.

You can also watch me make this on YouTube:

Ready? Let's go.

Ingredients for Crumb Topping:

80g unsalted butter, softened at room temperature
50g caster sugar
50g light muscovado sugar / light soft brown sugar
130g plain flour
Pinch of salt

Ingredients for Cake:

115g unsalted butter, softened at room temperature
175g caster sugar
250g ricotta
3 eggs
150g self raising flour
1 lemon (zest and juice)
Pinch of salt
300g blueberries tossed in 1 tbsp plain flour

Ingredients for Icing and Topping:

50g icing sugar
1 level tbsp lemon juice
Fresh lemon zest

Method:

1. Preheat the oven to 180°C, and grease and line an 8x8" square cake tin with baking parchment.

2. To make the crumb cake topping, simply rub all the ingredients together with your fingers in a large bowl until it forms a dry-ish dough that clumps together when lightly squeezed – a little like wet sand.

3. To make the lemon ricotta blueberry cake base, cream the butter and sugar together until fluffy, followed by the ricotta, Whisk in the eggs, and then the flour, lemon zest and juice and salt. Finally, fold in the floured blueberries.

4. Scrape the cake batter into the pan, and tap the pan gently but firmly on the counter to knock out any air bubbles and to level the cake.

5. Roughly crumble the crumb topping over the top, getting a mix of big and small chunks. Lightly press down with your hands to make sure the crumbs are stuck to the cake, but not too much – you don't want a flat topping.

6. Bake for about 45 minutes, or until the cake is puffy and the top is golden brown and just beginning to darken.

7. Leave to cool completely before slicing into nine squares and serving.

Enjoy, and have fun.