Homemade Blueberry Ricotta Cake
A delightful dessert combining creamy ricotta cheese with sweet blueberries, perfect for any occasion.
Equipment
- Mixing Bowl
- Cake Pan
- Whisk
- Spatula
- Wire Rack
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Provides structure and stability.
- 1 cup Granulated Sugar Adds sweetness and moisture.
- 2 teaspoons Baking Powder Leavening agent for a fluffy texture.
- 1/2 teaspoon Salt Enhances overall flavor.
Wet Ingredients
- 1 cup Ricotta Cheese Adds richness and moisture.
- 2 large Eggs Bind ingredients and add structure.
- 1/4 cup Milk Adjusts batter consistency.
- 1 cup Fresh Blueberries Provides natural sweetness and flavor.
- 1 teaspoon Vanilla Flavoring Enhances flavor profile.
- 1/2 cup Unsalted Butter Adds richness and flavor.
Instructions
- Preheat your oven to 350°F (175°C).
- Grease your cake pan with butter or non-stick spray and line the bottom with parchment paper.
- In a mixing bowl, combine flour, sugar, baking powder, and salt. Whisk until well-blended.
- In another bowl, mix ricotta cheese, eggs, and milk until smooth and creamy.
- Add melted butter and vanilla to the ricotta mixture, stirring until fully incorporated.
- Pour the wet ingredients into the dry ingredients and gently fold together.
- Gently fold in the blueberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes until golden brown and a toothpick comes out clean.
- Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
For variations, consider adding citrus zest, nuts, or using different fruits.