Wednesday, July 11, 2012

Blueberry & Ricotta Crumble Cake Bars

Typically winter is a great time for baking for me. It's lovely and cool in my part of the world and having the oven on heats up the house. I've lost my baking mojo a bit lately.  Other than the usual suspects of cookies and muffins for the kids and being on a bit of a health kick, I haven't really felt like baking anything or in fact eating anything. (I'm into my third week of non stop coughing and its driving me mad.)

I had about a quarter cup of ricotta left, blueberries in the freezer, plain yoghurt and all of the other basic ingredients. I felt like cake but only in bar (or slice) size. It's easy to pack in lunch boxes and freeze too.

After googling a few keyword combinations, I found this, a Blueberry Lemon Ricotta Coffee Cake but it had quite a few ingredients and processes I couldn't be bothered with so I adapted it with my usual No Fuss Fudge Cake. You remember the one? It was done in no time and it was delicious. A moist fudgey cake with a nearly cheesecake fruity filling and a crunchy crumbly top. Just what the doctor ordered.

Blueberry Ricotta Crumble Cake Bars

Cake mixture:
  • 1 and half cups plain flour
  • 1/2 cup sugar
  • 1 cup water
  • 1 teaspoon vanilla
  • 1 tablespoon white vinegar
  • 6 tablespoons oil (I use canola)
  • 1 teaspoon bicarb soda
  • half teaspoon salt
Ricotta filling:
  • 1/4 cup ricotta
  • 1/2 cup plain yoghurt
  • 1 tbs lemon juice
  • 2 tbs icing sugar
  • 1/2 cup blueberries
Crumble mixture:
  • 1/2 cup plain flour
  • 2 tbs butter
  • 1/2 cup coconut
  • 1/2 cup brown sugar
  • 1/4 cup walnuts, chopped finely
  1. Turn oven to 160 C (320 F).
  2. Line a slice pan, 16x26cm (6"x10") with baking paper.
  3. Mix flour, sugar and water in a bowl.
  4. Add vanilla, vinegar, oil, baking soda and salt. Mix  until smooth. (Mixture is runny.) Pour into prepared pan.
  5. Mix together ricotta filling and spoon gently onto wet cake mixture. Sprinkle blueberries over cake/ricotta mixture and lightly press down.
  6. Sprinkle crumble mixture over cake and bake 35 to 40 minutes.
  7. Allow to cool for 10 minutes in pan. Slice into squares and serve warm with ice cream and/or custard or eat cool for morning tea or for school lunch boxes.
  8. Suitable to freeze.



  1. These look amazing! What great flavor and texture combinations. I keep having to remind myself that you're in winter while we're in summer! It's a great recipe - thank you for sharing!

  2. soooo creative!
    It's clever, fruity for those in summer and warm for those in winter.

  3. I'm drooling Anne...yum
    x Marnie

  4. I can't wait till the temps cool off here in the States so that I can bake again!!! What a beautiful cake and that crumb topping is heavenly! Printing it off right now Anne!

  5. This is a mouth-watering cake !

  6. This sounds amazing Anne!! Great recipe!

  7. Wow. These look great. You give me so many recipes to try.

  8. Good Morning Anne,
    This recipe is awesome and just looks delicious. Sorry to hear that you are taking some down time but sometimes we just have to take care of ourselves and things at home. Wrap up and stay warm until you feel better and get back to us real soon, we will miss you! Thanks so much for making Full Plate Thursday one of your places to visit, I love your visits!
    Miz Helen

  9. It is blueberry season here in Michigan (we are the US state shaped like a mitten) so this is a prefectly timely recipe. I would love it if you would share this on my linky party - Tout It Tuesday.


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