Ricotta coffee cake with blueberries and lemon

Again, it’s a lofty title. I promise that the work is worth the reward. This coffee cake is perfect and so moist.* 

*it’s acceptable to use that word here because it’s the most accurate adjective. You’ll see. Let’s get into it:

blueberry-lemon-ricotta-coffee-cake.jpg

The first step is to make the ricotta. Really. It’s so easy.

The Ricotta Recipe:

  • 1 gallon whole milk
  • 1 large lemon, juiced and zested
  • 1t salt
  • Thermometer, cheesecloth, strainer

*************************************************************************************

Pour the gallon of milk into a pot that can hold a gallon of milk.

Heat the milk on low/med-low heat, stirring occasionally, until the milk reaches 200°F. Remove from heat.

Add the juice and zest of the lemon. Stir gently. Let sit, undisturbed, at least 10 minutes. You’ll actually see it start to separate and it’s really incredible.

Line the strainer with cheesecloth and dump your “cheese” in to strain out almost all of the liquid. You can wrap it up in a ball and give it a gentle squeeze if you’re in a hurry.

Mix the salt into your homemade ricotta and applaud yourself.

The Coffee Cake Recipe:

  • 1.5 cups of your delicious ricotta
  • 3 eggs
  • 2t vanilla
  • Zest of a lemon
  • 1/2 cup melted butter
  • 1 cup white sugar
  • 1.5 cups flour
  • 2t baking powder
  • 1t salt
  • 1/2 t freshly grated nutmeg (Don’t bother it if it’s not freshly grated. This sounds bougie, I know, but it tastes so very very much better when it’s fresh.)
  • 1 pint blueberries
  • Flour, butter, parchment paper, 1T white sugar, lemon zest (for pan prep)
  • A 350°F oven

*************************************************************************************

Whisk the ricotta, eggs, and vanilla together quite well.

Add the lemon zest, melted butter, and sugar, and whisk again.

(I’m supposed to say “Sift together” or “In a separate bowl, combine…” but I don’t do that, so…) Dump in the flour, baking powder, salt, and nutmeg and mix until just combined.

Toss half the blueberries with 1T flour to coat, and gently fold those into the batter.

Pour the batter into a buttered 8- or 9-inch round pan lined with parchment on the bottom. Or a loaf pan! Or like maybe muffins if you’re adventurous. If you make muffins please adjust the cooking time to 17-25 minutes.

Top the batter with the remaining blueberries, the remaining white sugar, and more lemon zest and bake for 30-35 minutes until a toothpick comes out clean.

Serve immediately, later that day, even four days later. It’ll be the same level of moist* regardless because of that beautiful ricotta that you made.

Technically a coffee cake but does not require coffee.

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