Blueberry Ricotta Coffee Cake

Servings: 6

1 cup flour
1/2 cup oat bran
1/2 cup plus 2 tablespoons light brown sugar, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup (8 ounces) Wisconsin Ricotta Cheese
1/2 cup plain yogurt
2 eggs, beaten
1/4 cup butter, melted
1/2 teaspoon vanilla
1/2 cup fresh or frozen blueberries
1/2 cup whipping cream, whipped
1 cup thick blueberry yogurt

Preheat oven to 350°F. Stir together all dry ingredients, except 2 tablespoons brown sugar; set aside.

Mix Ricotta, yogurt, eggs, melted butter, vanilla, and blueberries. Stir into dry ingredients until just mixed. Pour into buttered 8 x 8 inch pan. Sprinkle with remaining 2 tablespoons brown sugar.

Bake until just firm to the touch, about 40 minutes. When cool, mix whipped cream and blueberry yogurt. Spoon over individual servings of coffee cake.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.