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Tuesday, June 18, 2019


Going blueberry picking? It’s that time of year. Here’s an easy blueberry ricotta cake recipe I came up with after realizing I’d bought twice as much ricotta as I needed for a dinner recipe. This cake can also be made with frozen blueberries if you don’t have fresh ones on hand.

Blueberry Ricotta Cake
Serves 8

Nonstick vegetable oil spray
1-1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 large eggs
1-1/2 cups ricotta
1/2 teaspoon vanilla extract
1 stick unsalted butter, melted
1 cup fresh blueberries, divided

Preheat oven to 350°. Line a 9"-diameter cake pan with parchment paper and lightly coat with nonstick spray.

Whisk flour, sugar, baking powder, and salt in a large bowl.

Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Fold in butter, then 3/4 cup blueberries.

Pour batter into pan. Scatter remaining blueberries over top.

Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.

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