BLUEBERRY RICOTTA CHEESE COFFEECAKE

Wonderful for an Easter brunch, a dessert or for serving at a coffee or tea, this coffeecake with its nutmeg, lemony cheese flavor goes anywhere. The inspiration for this cake came from Standard Bakery Co. I reduced the fat and sugar; increased the flavor and blueberries while making the other adjustments needed to keep it close in texture to the original. I like the fact I’m getting some protein, from the ricotta, in something sweet. I really like store brands but with ricotta and sour cream I find buying a name brand is better. I think this would be superb with mixed berries or raspberries too. From the picture you can see that I always press the limit when cooking or baking with fruit, if a little is good, a lot is better.

2 c all-purpose flour
3 t baking powder
1 t salt
½ t nutmeg
½ c butter, softened
1 t vanilla
1 t lemon rind, grated
1 c sugar
10 oz. part-skim ricotta cheese, 1 c packed plus 2 T
4 eggs
2 c blueberries, fresh or frozen
1 T flour if using frozen berries
Powdered sugar, optional

In a bowl, put the dry ingredients and stir to mix. Set aside. In a large mixing bowl with an electric mixer, cream the butter until fluffy. Add sugar gradually, beating well until all the sugar is added, and the mixture is light and fluffy. Always scrape down bowl with a rubber scrapper as you go from step to step. Add the ricotta cheese, a little at a time, beating well after each addition. Add eggs, one at a time, beating well after each addition. Add the dry ingredients all at once and with mixer on low, beat to combine. Once combined, beat well for a minute. If using frozen berries, mix with the 1 tablespoon flour. Gently add berries with rubber spatula to the cake mixture. Spray a 10-cup Bundt pan with Baker’s Joy or Crisco spray with flour or grease and flour the pan. Bake in preheated 350° on the middle rack for 30 minutes. Reduce heat to 325° and bake for another 30 to 35 minutes. Cake should start to pull away from the pan and a toothpick comes out clean when cake is tested in the middle. Cool on wire rack for 15 to 20 minutes. Turn out onto serving plate. When cool, sprinkle with powdered sugar, if desired.