Comida Kraft
Recipe Box

Blueberry-Ricotta Coffee Cake

Prep Time
Total Time

8 servings

This luscious blueberry and ricotta coffee cake includes a citrusy twist, thanks to the addition of JELL-O Lemon Flavor Gelatin in the baking mix.

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What You Need

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Make It

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  • 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.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 270
Total fat 9g
Saturated fat 4g
Cholesterol 60mg
Sodium 430mg
Carbohydrate 39g
Dietary fiber 1g
Sugars 20g
Protein 8g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 15 %DV
Iron 8 %DV

* 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.

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