I am the worst…
the only thing that gets me through a fast day
is cooking & baking!
I sift through my recipes
old & new…
& just plan a dream menu to break fast on.
then I kill a few hours with my 3 year old
shopping (another terrible idea when you are hungry!!)
& then we spend the rest of the afternoon baking and cooking..
Why? It is torture I admit – the house smells incredible…
But it is also soothing, time consuming, & frankly I am never more creative than when
I am hungry!!!
So here is one of my best recipes that have come out of these
fast day cooking marathons…
My blueberry ricotta streusel crumb cake!
It is the ultimate cross combination of a cheese/coffee cake with
A super thick crumb streusel topping that really If I would just eat that, I would be beyond happy…
but this cake, truly just makes, that first sip of coffee
all the more ….heavenly.
Blueberry Ricotta Streusel Crumb Cake
Recipe inspired from Neiman Marcus cookbook
note: this recipe can be used for muffins as well
Yields 2 – 7 inch rounds or 1 9×13
3 1/2 cups all purpose flour
1 1/2 cups granulated sugar
4 1/2 tsp. baking powder
1 tsp. baking soda
1tsp. Kosher salt
1 cup sour cream
1 tbsp. lemon juice
1 1/4 cup whole milk ricotta cheese
3 large eggs
1 stick melted butter, cooled
2 cups frozen or fresh blueberries
For the streusel topping:
1 cup flour
1 cup ground almonds
3/4 cup brown sugar
2 tbsp. granulated sugar
1 1/2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
12 tbsp. softened butter
Pre-heat oven to 375F.
Sift the flour, sugar, baking powder, baking soda, & salt into a large bowl and blend with a whisk or spatula.
In a seperate bowl, whisk together the sour cream, lemon juice, ricotta, eggs, and melted butter.
Stir in the ricotta mixture into the flour mixture with a spatula, mixing until just blended.
Make the Streusel.
In another bowl, add all the ingredients for the streusel topping. Using your hands, rub and smush the mixture until crumbly.