3 hours ago
Thursday, August 20, 2015
The farmer at the farmers market told me this would probably be the last week for blueberries, so get them while they last.
Ok, so I bought a few containers of them, some to freeze, and some to eat now.
How about a last pound cake for the summer w/ the little guys.
(I think they call it a pound cake, because you definitely put pounds on! It's not the lowest calorie cake out there, but hey, who is counting?).
This is a delicious, simple cake, made better w/ ricotta cheese.
The recipe advises to have your butter, eggs and cheese at room temp, I never do, but just telling you.
This cake gets better the next day (if you can wait that long!).
Blueberry Ricotta Cake: (adapted from Simply Recipes)
1 3/4 cups (250 g) all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter
1 cup (8 ounces, 230 g) ricotta cheese
1 1/2 cups sugar (300 g)
3 large eggs
1 teaspoon vanilla extract
1 Tbsp lemon zest
1 cup or more of blueberries
Preheat oven to 350F (original recipe calls for 325F).
Grease a 9" loaf pan, or line w/ parchment paper.
Mix the dry ingredients in a medium size bowl and set aside.
Cream the room temperature eggs w/ the vanilla, ricotta, butter, sugar and zest until a nice, rich creamy batter forms.
Gradually add in the dry ingredients to the wet and mix.
My cake was done in 65 minutes.
Note* The recipe calls to bake for one hour and 20 minutes, and cover with foil after 40 minutes, so the top does not burn.
I raised the temp to 350F, and there was no browning or burning, and the cake was perfectly done in my oven at an hour and 5 minutes, so know your oven.
Let cake rest in pan for 15 minutes then remove to a cooling rack.
This cake was moist and rich, and fantastic, better the second day, and the day after!
Go bake it!