The gluten-free ricotta and blueberry cake is a delicate, soft, and tasty dessert, perfect for breakfast and snack time.
Delicious on its own, but also great with a scoop of vanilla ice cream 😉
The ricotta gives the cake a soft texture, while the blueberries add a touch of freshness and tartness.
Preparing this cake is really simple, and all it takes is a whisk to give you a hand. Additionally, it is butter-free and can be lactose-free if desired.
Shall we see how to prepare it?
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 14 oz Ricotta (lactose-free for me)
- 4 eggs (at room temperature)
- 3/4 cup sugar
- 1 cup gluten-free rice flour
- 1/3 cup gluten-free cornstarch
- 1/3 cup gluten-free potato starch
- 1 packet baking powder for desserts
- 1 cup blueberries
- 1 tsp vanilla extract (or one packet of vanilla sugar)
- 1 pinch salt
- as needed sliced almonds
Steps
Preheat the oven to 350°F.
Prepare a 9-inch pan lined with parchment paper or greased and floured; in this case, I used a tart pan, but a regular cake pan will work as well.
Wash and dry the blueberries.
In a large bowl, use a hand whisk to mix the ricotta with the sugar and vanilla, then add the eggs and mix well.
Add the sifted flours with the baking powder and mix with the whisk until you have a smooth, lump-free batter.
Pour into the pan and level it, sprinkle with blueberries and sliced almonds.
Bake at 350°F for 30 minutes.
Perform the toothpick test before removing from the oven, then let it cool down well before taking it out of the pan.
👉As always, I recommend storing the cake well-sealed, in a cake container or under a dome, this will keep it soft for several days.
👉If you’ve tried my recipe, let me know in the comments, and most importantly, tell me if you liked it!!
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