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Ricotta and Blueberry Cake Ready in Just One Hour

Soft, moist and easy to make 
You’re going to love this simply delicious blueberry-ricotta cake!

Let’s start the weekend with something sweet. Something soft. Something that will make you want to jump right off the bed and enjoy another beautiful summer day! And what’s better than this made-from-scratch, pillowy-soft ricotta cake bursting with sweet and juicy blueberries?! Easy to whip up, and ready in an hour or less!


Now that blueberries are in season, juicy and sweet as they can be, you will not be able to resist and bake this right away. Especially when you see the list of ingredients. Your usual suspects (flour, eggs, sugar, butter, baking powder) plus  ricotta and blueberries of course. I’m sure you have everything on the list in your kitchen right now, so nothing is going to stop you from trying this piece of heaven today. So easy, yet so delicious!


This recipe is simple, fast and very easy to follow. Trust me: you really can’t go wrong with this cake.
Here are a few tips: Mix well the wet ingredients (with a whisk or a mixer), combine the dry ingredients, and when adding the wet to the dry make sure to just mix enough to combine, so you’ll end up with a nice and soft cake (whisk recommended for this step). 
Also, if you’ve baked with blueberries before, you probably know that gravity makes this fruit sink and collect to the bottom of cakes or muffins when in the oven. The usual “trick” is to coat the blueberries with flour before adding to the batter, but I find that it doesn’t always work (and you might end up with too much flour in your recipe!). 
So here is my fool-proof trick for today. Pour one layer (a little less than half) of the batter to the pan, fold the blueberries to the remaining batter, and pour it on top. So it takes a little more for the blueberries to reach the bottom. Pretty smart, right? Look a the result…

This cake can be dressed up with more berries, ice-cream or whipped cream. Or not, just like it is. You decide.
I guess it really depends on when you plan to serve it. If you should know what happened to my cake, I devoured a big slice of it this morning for breakfast with my coffee. More specifically, dunk in a steamy and foamy Italian cappuccino. Soooo good, and an amazing way to start my weekend! Enjoy :)

INGREDIENTS:

YIELD: 9 inch (23 cm) cake, about 8 servings
    • 1 1/2 cups (275 gr) all-purpose flour
    • 1 cup (100 gr) sugar
    • 1/2 teaspoon salt
    • 1 tablespoon of baking powder
    • 3 eggs
    • 8 oz (225 gr) whole milk ricotta cheese
    • 4 oz (115 gr) unsalted butter
    • 1/2 teaspoon vanilla extract
    • 1 cup (about 5 oz, 140 gr) fresh blueberries
    • powdered sugar, for decorating

PREPARATION:

TIME: 60 minutes (15 min to prepare, 45 to bake)

    Melt the butter and let it cool. Preheat the oven to 350° F (175° C).
    In a big bowl whisk together the dry ingredients (flour, sugar, salt and baking powder).

    In a separate bowl, whisk the eggs with the ricotta, vanilla extract and melted butter.

    Incorporate the wet ingredients to the dry.

    Whisk until combined (don’t over mix).

    Cover a 9 inch (23 cm) springform pan (removable bottom) with parchment paper, and spray the sides with non-stick spray (or grease with butter and flour). You can also grease or spray all the pan if not using parchment paper.
    Pour some of the batter on the bottom of the pan.

    Add the blueberries to the remaining batter, and gently combine.

    Pour the rest of the mixture (with the blueberries) in the pan and flatten it out.

    Bake at 350° F (175° C) for 40 to 45 minutes until golden on top.
    Let it cool, remove from the pan and sprinkle with powdered sugar if you like.
    Enjoy :)

    READ MORE:   Sweet Almond Ravioli
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