Description
Blueberry Ricotta Cake is the perfect summer dessert that brings together moist, fluffy cake and the delightful sweetness of fresh blueberries with creamy ricotta. This cake not only tastes amazing but also creates cherished memories during gatherings with friends and family. Ideal for brunch or any occasion, this showstopper will have everyone asking for seconds!
Ingredients
Scale
- 1 cup fresh blueberries
- 1 cup whole-milk ricotta cheese
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, and sugar.
- In another bowl, mix ricotta cheese, eggs, melted butter, and vanilla until smooth.
- Gradually combine the dry ingredients with the wet mixture, folding in blueberries gently.
- Pour batter into the prepared pan and smooth the top.
- Bake for 40-45 minutes until golden brown; check with a toothpick to ensure it comes out clean.
- Let cool for 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg