Name: Blueberry Ricotta Crumb Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: For the Blueberry Ricotta Cake:; 4 ounces unsalted butter, melted; 3/4 cup granulated sugar; 2 and a 1/2 teaspoons pure vanilla extract; 2 large eggs, at room temperature; 1 and a 1/4 cups cake flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon finely ground sea salt or table salt; 1/2 cup whole-milk ricotta cheese; 1 cup fresh blueberries (frozen may be used, but do not thaw them first); 2 tablespoons all-purpose flour; For the Buttery Crumb:; 1/4 cup light brown sugar, packed; 1/2 cup all-purpose flour; 3 teaspoons ground cinnamon; 1/2 teaspoon finely ground sea salt or table salt; 3 tablespoons unsalted butter, very cold; 1/2 cup almonds, chopped; For the Vanilla Icing:; 1/2 cup confectioners' sugar, sifted; 3-4 tablespoons milk (I used whole here, but reduced fat or even almond milk will work here); 1/2 teaspoon vanilla extract; 1/4 teaspoon finely ground sea salt or table salt