1 hour ago
Friday, July 1, 2011
When I say this is the "best", I mean it.
My only complaint about this cake is that it is on the smallish side, maybe 9".
I think next time I will double it and make it in a 9" x 13" pan. It is that good.
You could probably use another fruit besides blueberries, but since blueberries are in season in my neck of the woods, this is the cake of choice for the upcoming holiday weekend.
It's from the King Arthur Flour website and yes, it has ricotta cheese in it.
If you can find fresh ricotta, then use that, it really is so much better than the supermarket stuff.
This is a simple cake to put together.
It's a layer of nice yellow cake, then a layer of blueberries, then a top layer of a ricotta mixture, all baked into one lovely cake.
It's not quite a cheesecake, and not quite a cake, but somewhere in the middle.
Are you sold yet?
The only thing I added to the recipe was the zest of a lemon. Blueberries and lemons go nicely together.
Best Blueberry Ricotta Cake Ever (adapted from King Arthur Flour)
1 cup All-Purpose Flour
3/4 cup sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
1/4 cup butter
1 large egg
1/2 teaspoon vanilla
zest of a lemon
3/4 cup fresh blueberries
2 large eggs
1 1/4 cups ricotta cheese
1/3 cup sugar
1/4 teaspoon vanilla
Preheat the oven to 350°F. Grease a 9 x 9 x 2-inch pan (I used a springform pan).
For the batter: In a small bowl, combine the flour, sugar, baking powder and salt. Add the milk, shortening, egg and vanilla, beating till smooth. Spoon the batter into a greased 9 x 9 x 2-inch pan Sprinkle the blueberries over the batter.
For the topping: In a small bowl, beat the eggs till frothy, then beat in the cheese, sugar and vanilla. Spread this mixture evenly over the blueberries.
Bake the cake for 55 to 60 minutes, or until it's golden brown around the edges. Remove from the oven and cool to lukewarm before serving.
We liked this cake best a few hours after baking.
and the next day at room temperature.
I have made this cake 3 times now. Loved.