Lemon Blueberry Ricotta Crumb Cake with Buttery Streusel Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider adding a teaspoon of pure vanilla extract to the cake batter. This enhances the floral notes of the lemon and provides a warm base that anchors the brightness of the berries. When zesting the lemon, be sure to only remove the yellow outer layer and avoid the bitter white pith, as this can affect the delicate balance of the cake's citrus flavor.

If you find the streusel is browning too quickly during the baking process, you can loosely tent the cake with a piece of aluminum foil for the final ten minutes.

This allows the center of the cake to finish baking through without burning the sugar on the surface. Always use a springform pan for this recipe, as the delicate nature of the ricotta cake makes it difficult to remove from a standard cake tin.

Variations

• Lemon Raspberry Ricotta: Replace the blueberries with an equal weight of fresh raspberries. The tartness of the raspberries pairs perfectly with the lemon zest and ricotta base.
• Almond Streusel: Add 1/4 cup of sliced almonds to the streusel mixture for an extra nutty crunch that complements the buttery flavor of the topping.

Storage and make-ahead

Fridge

Store in an airtight container for up to 4 days.

Freezer

Wrap individual slices tightly in plastic wrap and store in a freezer-safe bag for up to 1 month.

Reheat

Thaw slices at room temperature and warm in a 300°F oven for 5 minutes to restore the crispness of the streusel.

Store any leftovers in an airtight container at room temperature for up to two days. If you live in a particularly warm or humid climate, it is best to keep the cake in the refrigerator to maintain freshness. Ensure the container is sealed well to prevent the streusel from absorbing moisture from the air, which can cause it to lose its signature crispness and become slightly soft over time.

You can prepare the dry streusel mixture up to three days in advance and keep it in the refrigerator. The cake batter is best mixed and baked fresh, but you can measure and combine your dry ingredients separately from your wet ingredients the night before to save time.

If you do bake the cake ahead of time, it is best to dust the powdered sugar on just before serving to ensure it stays visible and does not dissolve into the cake.

Serving ideas

Serve this cake at room temperature to allow the butter in the streusel and the ricotta in the crumb to reach their optimal consistency. It pairs exceptionally well with a hot cup of black coffee or a delicate herbal tea, which helps cut through the richness of the buttery topping.

A small dollop of lightly sweetened whipped cream or a spoonful of crème fraîche on the side can add an extra layer of luxury to each slice.

Present the cake on a decorative platter to showcase the beautiful, boulder-like texture of the streusel. If you are serving it as a dessert, consider adding a few fresh blueberries around the base of the cake for a pop of color.

The cake is substantial enough to stand on its own, but the addition of a simple berry compote can also emphasize the fruity notes if you are hosting a larger brunch or afternoon gathering.

Frequently asked questions

Recipe card

Lemon Blueberry Ricotta Crumb Cake with Buttery Streusel

Prep 15 minCook 50 minRest 15 minTotal 1 h 20 minServes 8

Ingredients

• 250 g whole-milk ricotta
• 1 tbsp lemon zest
• 200 g fresh blueberries
• 2 cups vanilla cake batter
• 150 g cold butter
• 3/4 cup sugar
• 1 cup all-purpose flour
• 1 tbsp powdered sugar

Instructions

1. Combine the cold butter, sugar, and all-purpose flour in a medium bowl. Use your fingers or a pastry cutter to incorporate the butter into the dry ingredients until large, coarse crumbs form. Keep the mixture chilled until ready to use to ensure the streusel retains its shape and crunch during the baking process.
2. In a large mixing bowl, gently fold the ricotta cheese and lemon zest into the prepared vanilla cake batter until just combined. Carefully fold in the fresh blueberries, being mindful not to crush the berries, which keeps the cake interior bright and prevents the batter from turning purple or gray during the mixing stage.
3. Pour the batter into a greased 9-inch springform pan and smooth the top. Sprinkle the streusel mixture generously over the surface, creating a thick, uneven layer. Bake at 350°F (175°C) for 50 minutes. The cake is done when a skewer inserted into the center comes out clean and the streusel is golden brown and crisp. Once baked, remove the cake from the oven and allow it to cool in the pan for 15 minutes before dusting with powdered sugar.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

420

Protein

8.5 g

Carbohydrates

48 g

Fat

22 g

Fiber

1.5 g

Sugar

28 g

Sodium

210 mg

Automatic estimate from the ingredient list, not laboratory-verified.