Makes: 6 servings
Heat oven to 350°F.
Combine flour, oat bran, 1/2 cup brown sugar, baking powder, baking soda, salt and cinnamon in a large bowl. Whisk the ricotta, plain yogurt, eggs, butter and vanilla in another medium bowl. Stir ricotta mixture into dry ingredients until just moistened. Fold in 1/4 cup blueberries.
Pour into a greased 8-inch square baking dish. Sprinkle with remaining blueberries and 2 tablespoons brown sugar. Bake for 33-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Fold whipped cream into blueberry yogurt. Cut cake; dollop pieces with cream mixture.
Recipe Tip: Any brand of Wisconsin ricotta cheese can be used.