Blueberry Ricotta Coffee Cake

Yield: 6 servings

Ingredients

• 1 cup all-purpose flour
• 1/2 cup oat bran
• 1/2 cup + 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

Instructions

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 a 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.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin