Banana Blueberry Ricotta Coffee Cake

This was my first attempt at making my own recipe…Let me change that.  First BAKING recipe.  I am always creating new savory dishes but baking and desserts are a different beast.   I think it came out pretty good.  My only stumbling point was not leaving it in the oven long enough thankfully that was easily remedied.  I don’t know what happened as I checked it and it seemed done.  This recipe filled the house with a delicious aroma of cinnamon and blueberries.  The cake was nice and moist with the nice crunch of the topping.  The banana didn’t come out much in taste so next time I will try 2 bananas.



2 cups all-purpose flour

3/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1 egg, room temperature

1/2 cup milk

1/2 cup butter, softened

1 teaspoon vanilla

1 pint fresh blueberries (tossed in flour)

1 ripe banana, smashed

Ricotta layer:

1 cup Ricotta

1 egg

2 tablespoons sugar


1/3 cup brown sugar

1/3 cup all purpose flour

1 teaspoon sugar

1/2 teaspoon cinnamon

1/4 cup cold butter

1 cup oats


  1. Preheat oven to 375 degrees.  Grease 8 inch square baking pan.
  2. Sift flour, baking powder, salt, cinnamon and set aside.
  3. Cream together sugar and butter until fluffy.  Whisk in egg and vanilla.
  4. Alternating- mix in dry ingredients and milk.
  5. Mix in banana
  6. Fold in blueberries carefully so the batter doesn’t turn blue.
  7. Pour into greased baking pan.
  8. Mix ricotta, egg and sugar and layer on top of batter in pan.
  9. Mix dry topping ingredients and cut in butter until crumbly.  Place on top of ricotta layer.
  10. Bake 45 minutes or until toothpick comes out clean when inserted in middle.
  11. Cool on wire rack.

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