Description
Blueberry Ricotta Cake is a delightful, moist dessert that harmoniously blends the creamy richness of ricotta cheese with the natural sweetness of fresh blueberries. This cake is perfect for any occasion, whether it’s a brunch gathering or a birthday celebration. Its simple preparation and minimal ingredients make it accessible to bakers of all skill levels. Each slice reveals a tender crumb bursting with juicy blueberries, making it an instant favorite among family and friends. Serve it plain for a light treat or top it with whipped cream for an indulgent experience that will have everyone asking for seconds.
Ingredients
- 1 cup whole-milk ricotta cheese
- 1 cup fresh blueberries
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 1/2 cups all-purpose flour
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350?F (175?C) and grease a round cake pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat granulated sugar and ricotta until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Gradually combine the dry ingredients with the wet mixture until just mixed. Gently fold in blueberries.
- Pour the batter into the prepared pan and bake for 40-50 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Use fresh blueberries for optimal flavor; if using frozen, thaw and pat dry.
Consider adding lemon zest for an extra layer of flavor.
To make it gluten-free, substitute all-purpose flour with a gluten-free blend.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 180
- Sugar: 10g
- Sodium: 125mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg