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
Ingredients:
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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