blueberry ricotta cake

blueberry ricotta cake

• 8.06.2017

This recipe has been sitting on my kitchen counter for over a month - so it's good that I finally got to it I guess. The original recipe called for raspberries but there is no good reason for that - especially when you have perfectly ripe and freshly picked blueberries. I was on vacation for a few days and went blueberry picking three times. So, I have a few to spare.

This cake is a homerun on about a million levels but I'll give you a few examples. It's so easy to make. It's incredibly light and fluffy. It's perfectly customizable. As I was making this I was tempted to toss in some slivered almond and swap out the almond extract for coconut. I feel like there are countless ways to just use this simple ricotta cake base. 

 While the original recipe called for a round cake pan, I only had two loaf pans around. Here are my thoughts on that. The round pan is better for presentation sake. Like think about going to a brunch and bringing it like that. But - the loaf pans are better for durability. This cake is so incredible moist that the loaf slices hold together a bit better. It's less fragile and easier to transport. I know this because I put it in my bike basket and dropped one off at my parents house.

Here's how it goes.

1. Preheat oven to 350°. Lightly coat a baking pan with nonstick spray. 
2. Whisk flour, sugar, baking powder, and salt in a large bowl.
3. Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. 
4. Then fold in butter, followed by 1 cup frozen berries. 
5. Distribute the batter into your chosen pan(s). Original recipe was 9 in round pan, I went with 2 8 inch loaf pans.
6. Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.

Shopping List
Nonstick vegetable oil spray
1½ cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
¾ teaspoon kosher salt
3 large eggs
1½ cups ricotta
½ teaspoon vanilla extract
½ cup (1 stick) butter, melted
1 cup frozen blueberries