Saturday, August 14, 2010
I don't know which is the best part of this cake:
1) The classic vanilla cake at the bottom
2) The sweetened ricotta cheesecake-like layer studded with blueberries OR
3) The generous helping of nutty, crunchy brown sugar crumb topping to finish it off.
I'm submitting this recipe to BC Blueberry Council for their recipe contest. Maybe they can help me decide :) I used ricotta for a more subtle flavor but you can easily use an equal amount of cream cheese.
^one baked without crumb topping to show off the cheese layer :)
Blueberry Ricotta-Swirled Crumb Cake
1 - 9" square cake | Buttercream Barbie
1/2 cup shortening or butter, room temperature
1/2 cup sugar
2 tsp vanilla extract
1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
8 oz (1 cup) ricotta or cream cheese
1/4 cup butter, softened
1/4 cup sugar
1 tsp vanilla
1 cup blueberries
3/4 cup brown sugar
1 cup flour
1/2 cup chopped almonds
1 1/2 tsp baking powder
1/2 cup very cold butter
1. Preheat oven to 350 degrees F. Grease a 9" square pan.
2. Whisk together dry cake ingredients, set aside. In a separate bowl cream together shortening and sugar until light and fluffy. Add eggs and vanilla. Beat well. Add dry ingredients alternating with milk, stirring gently until just combined. Scrape into greased pan and bake for 10-15 minutes.
3. In the meantime, make the filling and crumb topping.
Filling: eat together all the filling ingredients (except blueberries) until smooth and combined.
Topping: Combine flour, brown sugar, almonds and baking powder. Cut in butter until mixture resembes coarse crumbs.
4. Gently spread cheese filling over the partially baked cake. Sprinkle evenly with blueberries followed by crumb topping. Press the reserved blueberries into the crumbs on top decoratively. Return to the oven to bake another 25-30 minutes or until toothpick comes out clean. *You might need to tent the cake with foil if the top is browning too quickly. Cool fully before serving. Store in refrigerator.