Flourless Ricotta and Blueberry Cake
A very simple and delicious ricotta cake made with blueberries and without flour! A great seasonal dessert to serve for breakfast, as a snack, or anytime we feel like it. Blueberries are not only very tasty but also rich in beneficial properties for our body!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Flourless Ricotta and Blueberry Cake:
8-inch springform pan
- 17.5 oz ricotta
- vanilla
- 1/2 cup potato starch
- 1 cup blueberries
- 3 eggs
- Half packet baking powder
- 2/3 cup sugar
- lemon flavor
- to taste jam (Blueberries)
Steps
The preparation of the flourless ricotta and blueberry cake is very simple and quick, watch the video HERE.
In a bowl, put the eggs, ricotta, sugar, lemon flavor, and mix. Add the potato starch and baking powder.
Add a bit of vanilla and mix. Put the mixture into a 8-inch springform pan and level it.
Put some jam on top and spread it a bit. Add the blueberries and bake at 350°F for about 40 minutes.
Enjoy your meal!
