Blueberry Ricotta Coffee Cake

Recipe adapted from Wisconsin Cheese: A Cookbook and Guide To The Cheeses of Wisconsin by Martin Hintz and Pam Percy.


1 cup unbleached all-purpose flour

1/2 cup oat bran

1/2 cup plus 2 tablespoons packed light brown sugar, divided

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup fresh ricotta cheese

1/2 cup plain, fat-free yogurt

2 eggs, lightly beaten

1/2 stick unsalted butter, melted

1/2 teaspoon vanilla extract

2 teaspoons finely grated lemon zest

1/2 cup fresh blueberries

Preheat oven to 350 degrees. Lightly butter an 8×8-inch baking pan.

In a large bowl, whisk together flour, oat bran,

1/2 -cup brown sugar, baking powder, baking soda, cinnamon, and salt. Set aside.


In a medium bowl, whisk together the cheese, yogurt, eggs, melted butter, vanilla and lemon zest. Stir in blueberries. Using a wooden spoon, gently fold this mixture into sifted dry ingredients.

Pour the batter into the prepared pan and sprinkle with remaining 2 tablespoons brown sugar.

Bake for about 40 minutes, or until just firm to the touch.

Place on a cooling rack and let cool for at least 20 minutes before slicing.

Makes 6 servings.