Blueberry Ricotta Cake Recipe
Oven: 350
45-55 mins cook time
INGREDIENTS:
• 1 ¼ c. All- Purpose flour
• 1 Tbs. Baking Powder
• 1/2 tsp. salt
(Sift together in a separate bowl)
• 10 Tbs. Salted Butter, room temp
• 1 c. Granulated Sugar
• 3 lg Eggs
• 1 c. Ricotta, I always use whole milk
• 2 Tbs. Sour Cream
• 2 tsp. Vanilla Extract
• 1 tsp. lemon Zest
• 2c. Fresh Blueberries, washed and dried
INSTRUCTIONS
• Grease and Flour a 9” springform pan.
• Beat Butter with sugar and 1 egg until light and fluffy in a large bowl.
• Beat in, one at a time , the remaining 2 eggs.
• On low, beat in the sour cream, vanilla and lemon Zest.
• Add in the flour mix, beating on low until just incorporated.
• Fold in half of the blueberries to batter. Pour into prepared spring form pan. Toss remaining blueberries on top and slightly press them into top of batter. I sprinkle 1-2 Tbs of granulated sugar on top for a pretty finish and crunch.
• Bake, check after 45 mins with a toothpick, make sure the center is set. No crumbs on toothpick! You may need to continue baking for 10 mins if not set.
• Cool, cut, enjoy repeat. Me, Mom and Dad love this one! XOJ
