BLUEBERRY RICOTTA CAKE

Blueberry Ricotta Cake is a delicious light and lemony Italian cake recipe that's made with ricotta cheese and fresh blueberries. This simple cake is perfect for dessert or brunch, and is great for any occasion!

Ingredient 

– 1 cup all-purpose flour – 1/2 cup granulated sugar – 1 teaspoon baking powder – 1/4 teaspoon salt – 1/2 cup unsalted butter, softened – 2 egg – 1 cup ricotta cheese – 1 teaspoon vanilla extract – 1 cup fresh blueberrie – Powdered sugar, for dusting (optional)

Direction

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1

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal 

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2

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. 

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3

In a separate large bowl, cream together the softened butter and sugar until light and fluffy. 

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4

Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla extract until well combined. 

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5

Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Be careful not to overmix. 

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6

 Gently fold in the fresh blueberries, reserving a few for topping if desired. Pour the batter into the prepared cake pan and spread it out evenly.

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7

 If desired, scatter the reserved blueberries on top of the batter. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

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8

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. 

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9

Slice and serve this delicious Blueberry Ricotta Cake as is or with a dollop of whipped cream or vanilla ice cream on the side. Enjoy! 

NO BAKE RICOTTA CHEESECAKE 

also see

also see

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