End of Blueberry Summer: Blueberry Ricotta Pound Cake
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!