Cake with ricotta and blueberries without butter, soft and light. Start your day sweetly with just one slice, even with Bimby, a breakfast cake or a snack that everyone will agree on, easy and quick, put everything in the Bimby and in 5 minutes it’s ready to bake, but you can also use electric beaters like the cake with chocolate chips
This is a batter made with ricotta and without butter, uniquely soft, and the fresh blueberries make it special, a bit like my famous almond and blueberry cake. I’ve made several desserts with ricotta, all delicious, like the ricotta and red berry cake or the ricotta and jam cake, but this one with blueberries is unbeatable.
However, if you don’t have a Bimby, you can make this cake with electric beaters, it will just take a few more minutes, but success is still guaranteed. So, all that’s left is to get all the ingredients and try this delight, and you’ll surely win over even the most difficult palates. Let’s see what we need to make the cake with ricotta and blueberries without butter, soft and light, start your day sweetly with just one slice even with Bimby.
HERE ARE SOME RECIPES WITH OR WITHOUT BIMBY WITH RICOTTA AND BLUEBERRIES THAT WILL DISAPPEAR IN A FLASH
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Cake with ricotta and blueberries without butter, soft and light. Start your day sweetly with just one slice, even with Bimby, a breakfast cake or snack that everyone will agree on
- 3 eggs
- 5 oz sugar
- 1/2 cup sunflower oil
- 5 oz sheep ricotta
- 9 oz all-purpose flour
- 1 packet baking powder
- grated lemon peel
- blueberries (fresh to taste)
- powdered sugar (for dusting)
Tools
HERE’S WHAT YOU NEED
- 1 Food processor Bimby
- 1 Electric mixer
Steps
LET’S PREPARE THE CAKE
put the sugar in the bowl 10 sec vel 10. Add the eggs 30 sec. vel. 4, add the oil, well-drained ricotta, flour, baking powder, and flavor 30 sec. vel 5. Pour into a greased and floured 9.5-inch cake or bundt pan, add some blueberries and let them sink, then add more on top. Bake, at 350°F, for about 35 minutes but always adjust to your oven.
Beat the eggs with the sugar for at least 5 minutes, add the oil slowly, the lemon peel, and ricotta, and finally add the sifted flour and baking powder. Then proceed as above.
SOME TIPS
FOR THE BEST RESULT, MAKE SURE THE INGREDIENTS ARE FRESH AND AT ROOM TEMPERATURE
FAQ (Questions and Answers)
CAN I USE STRAWBERRIES?
CERTAINLY, YOU CAN USE ANY FRUITS YOU WANT
