1 cup all-purpose flour
1/2 cup oat bran
1/2 cup plus 2 tablespoons
  packed brown sugar, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 container (8 ounces) whole milk
  ricotta cheese
1/2 cup plain yogurt
2 eggs, lightly beaten
1/4 cup butter, melted
1/2 teaspoon vanilla extract
1/2 cup fresh or frozen blueberries,
  divided
1/2 cup heavy whipping cream,
  whipped
1 cup thick blueberry yogurt

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, 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 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.