Blueberry Ricotta Loaf Cake with Crumble Topping

Moist and fluffy Blueberry Ricotta Loaf Cake topped with a buttery crumble topping💖Perfect serving with Ceylon tea.

Serve 6/Make 1 lb loaf cake

Ingredients for the cake base

220g all-purpose flour

1-1/2 tsp baking powder

250g ricotta cheese

120g granulated sugar

120g butter, room temperature

2 large egg

1 tsp vanilla extract

100g fresh blueberries


crumble topping

50g flour

20g sugar

30g butter, room temperature


to serve/garnish (optional)

1 tbsp icing sugar

100g fresh blueberries

mint leaves


equipments

handmixer

loaf cake tin

baking paper

Instruction

  1. Preheat the oven to 180C.

  2. Sift in flour and baking powder in a large mixing bowl

  3. In another mixing bowl, use a hand mixer to combine the ricotta cheese, butter, sugar, eggs and vanilla extract.

  4. Add the cheese mixture to the flour bowl, stir to combine but no need to over mix them.

  5. Gently fold in the blueberries in the batter.

  6. Mix the crumble topping ingredients in a small container with a fork until it forms a sandy crumble texture.

  7. Line a baking paper in the cake tin, spoon the batter to it and level the batter with a spoon back.

  8. Top the batter with the crumble mixture.

  9. Bake for 60-75 mins until a skewer/toothpick comes out clean.

  10. Remove cake from oven, let it cool in the tin for 10 mins then cool on a wire rack for 15 mins before serving/garnishing with icing sugar and extra blueberries.


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