BEST Damn Blueberry Ricotta Cake Ever
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.
You could WAIT a few hours????????
Everytime I think, okay the birds can have the rest of the blueberries...somebody posts a fantastic recipe that I need to try.
No wonder I need to lose weight...
Have a happy 4th of July!
Just added this to my shopping list and have one arm out the door on my way to my favorite Italian Deli (and you know in NJ, they rule). Have a great 4th!!
Looks yummy, about to make it for dessert for our BBQ tomorrow. One question though, is it only 4.5 oz. flour our a full 8 oz. for 1 cup?
I copied the recipe exactly from the King Arthur Flour site, but just went in and changed it.
It's 1 measured cup (for U.S. measurements) of flour. Thanks, Stacey
Now you've done it.
I came back here to find your strawberry and crumb cake recipes and now I'm torn!!
I love cakes like this.
Damn you Stacey!
Just when I thought it was safe to move away from the oven, I'm dragged back in
I think any cake with ricotta in it automatically up's it's status :)
This looks wonderful! Thanks for posting. I will be teaching a group of girl scouts how to make this. One question: Did you melt the butter before adding to batter or just use softened butter?
Happy 3rd Birthday!!! Yours is one of my favorite blogs. Love your recipes, love your voice, so impressed with the number of posts you complete each week!!!
I did answer you.....I use melted butter because I am too lazy to cream butter! Glad it worked out!
A new reader from Northern CA.
I have not had any problems with this cake and have made it now 3 times. No one has mentioned that issue. Perhaps you should ask the King Arthur Flour forum, it is from their recipe and maybe someone also had this issue.
It could be the springform pan you used, maybe it is too dark. I never use black pans to bake with....just a thought.
Good luck with the baking final!
Finally something new to do with my blueberries!
First made a half batch to see how the taste was, and it was amaazing. I especially loved the taste of the cake itself with the lemon! Divine!
The second time, I just made the cake base and used it to make an ice cream cake. Even my mom, who usually hates cake with a passion, loved the taste of this lemon zested cake!
And then, I made blueberry ricotta cupcakes. It was a very very good (and tasty) idea. Thanks for the great recipe!!!!! Will be using it many more times :)
I also mix some lemon juice with a bit of sugar and pour it on top of the warm cake for it to soak it. We love the tartness
Thank you so much!! I absolutely love it!!