Description
This delicious blueberry ricotta cake is moist and fluffy, perfect for breakfast or dessert.
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.
Notes
- This cake can be served warm or at room temperature.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg