Pair your afternoon coffee with this delectable Blueberry-Ricotta Coffee Cake. This Blueberry-Ricotta Coffee Cake is a great way to sweeten up your day.
What You Need
Original recipe yields 8 servings
2 cups all-purpose baking mix
1/2 cup sugar
1/3 cup JELL-O Lemon Flavor Gelatin (about 1/2 of 3-oz. pkg.)
1 cup POLLY-O Original Ricotta Cheese
1 tsp. lemon zest
1 cup blueberries
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Let's Make It
Heat oven to 350ºF.
Combine baking mix, sugar and dry gelatin mix. Whisk ricotta, eggs and lemon zest in large bowl until blended. Add dry ingredients; stir just until moistened. Stir in blueberries.
Spoon into 9-inch pie plate sprayed with cooking spray.
Bake 35 min. or until toothpick inserted in center comes out clean.
How to Use Remaining Dry Gelatin Mix
Add 1/2 cup boiling water to remaining half package of dry gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in 1/2 cup cold water. Refrigerate several hours or until firm. Serve topped with thawed COOL WHIP Whipped Topping.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.