Print Recipe

Blueberry Ricotta Coffee Cake

Blueberry Ricotta Coffee Cake


  • 1 cup flour
  • 1/2 cup oat bran
  • 1/2 cup plus 2 tablespoons light brown sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup (8 ounces) Wisconsin Ricotta Cheese
  • 1/2 cup plain yogurt
  • 2 eggs, beaten
  • 1/4 cup butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/2 cup fresh or frozen blueberries
  • 1/2 cup whipping cream, whipped
  • 1 cup thick blueberry yogurt


  1. Heat oven to 350 degrees F.
  2. Stir together all dry ingredients, except 2 tablespoons brown sugar; set aside.
  3. Mix Ricotta, yogurt, eggs, melted butter, vanilla extract and blueberries. Stir into dry ingredients until just mixed.
  4. Pour into buttered 8 x 8 inch pan.
  5. Sprinkle with remaining 2 tablespoons brown sugar.
  6. Bake until just firm to the touch, about 40 minutes.
  7. When cool, mix whipped cream and blueberry yogurt. Spoon over individual servings of coffee cake.

Servings: 6


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.