The Blueberry and Ricotta Cake is a homemade dessert that is quick and easy to prepare, ideal for breakfast but also perfect for a tasty snack or a nutritious afternoon treat.
It’s a recipe my mother always made for my sister and me when we were little in this season: one of those classic home-style cakes that taste like home and never get tiresome, also because it contains neither butter nor oil.
Preparing this delicious ricotta and blueberry cake is very easy: just make a batter by working together the eggs and sugar, then add the ricotta and finally the remaining ingredients. You only need a large bowl and an electric mixer and you’ll have your batter ready to bake in just 10 minutes.
Place the batter in a cake pan, enrich it with blueberries and bake in the oven.
I love ricotta as an ingredient for cakes or tarts because it always yields soft, moist batters that melt in your mouth, and the combination with fresh fruit — in this case blueberries — turns this cake into a unique and super indulgent dessert.
I recommend using good-quality ricotta (preferably cow’s milk) and fresh blueberries or other berries. For decoration you can enjoy it as is, dust it with powdered sugar, or serve it with a mixed berry sauce.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 50 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 314.24 (Kcal)
- Carbohydrates 57.94 (g) of which sugars 34.34 (g)
- Proteins 10.60 (g)
- Fat 6.03 (g) of which saturated 3.18 (g)of which unsaturated 2.47 (g)
- Fibers 1.24 (g)
- Sodium 70.14 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 1 1/3 cups blueberries (or other berries)
- 1 cup ricotta (cow's milk)
- 1 packet baking powder
- 1 1/4 cups granulated sugar
- 4 large eggs (250 g (weighed))
Tools
- Bowl
- Electric mixer
- Springform pan
PROCEDURE
Place the eggs and sugar in a bowl and beat with an electric mixer until they become pale and foamy.
Add the ricotta and beat again until it is completely incorporated.
At this point, add the sifted flour together with the baking powder, turn on the mixer and combine everything.
Fold the blueberries (reserving a few) into the batter — previously washed and dried — using a spatula so as not to deflate the mixture.
Butter and flour a 24 cm (9 1/2 in) springform pan, pour the batter inside and level it with a spatula.
Arrange the remaining blueberries on the surface and press them lightly but without letting them sink completely.
Bake in a preheated convection oven at 338 °F for about 50 minutes: the surface should be lightly golden but perfectly cooked inside.
Before removing from the oven, do the toothpick test and if it is still raw cover it with aluminum foil and leave it in the oven until fully cooked (at most another 10 minutes).
Remove from the oven and let it cool before taking it out of the pan. Serve as desired dusted with powdered sugar.
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NOTES
You can use the same recipe with different fruits: strawberries, blackberries and any other berries work well.
You can omit the fruit and add chocolate chips to the batter instead.
Baking times vary by oven and can also change slightly depending on the fruit used and the diameter of the pan: always perform the toothpick test.
Normally when I list eggs in the ingredients I indicate the number; for this recipe I recommend weighing them because it can make a difference in the success of the cake.
STORAGE
This cake, once ready, keeps under a glass dome or in a cake carrier at room temperature for up to 4 days.
If you wish you can freeze it: I recommend portioning it first and, when you decide to eat it, take it out of the freezer at least 1 hour before.
