Remember that time I said we’d be on blueberries for a while? Still on it guys. I’ve been meaning to make a ricotta cake for a while now, and this is a great pairing of flavors!
Ricotta cake is typically lemon, but I’m keeping this one simple and adding in fresh blueberries. It bakes up super tall, and I’ve topped it with some raw sugar for a little crunch on top.
I rarely ever buy ricotta, which is why I haven’t yet made a ricotta cake. But I had some extra from a dinner I made, so I went ahead and threw it into a recipe. And officially, I’m only ever buying more than I need from now on, because this cake is too good.
You don’t actually taste too much of the ricotta- it is a mild tasting cheese after all- but it gives it just a little tang, and it helps the cake keep a fluffy, creamy texture. The blueberries just give you that extra somethin in here, and I think any small berries would work well here as well! For that matter, I bet chocolate chips would be awesome too.
This type of cake is really my favorite kind though. Not because of the ricotta, but because it’s just one pan, super simple, no need for a frosting. Plus, since it bakes up really tall, and looks really beautiful in the end. Honestly, it’s kind of like coffee cake, and we all know you can eat that for breakfast.
Anyways, make this cake, it’s a perfect choice for entertaining, and it’s easy to pull together!
Blueberry Ricotta Cake
- 1 3/4 cup flour
- 1 cup sugar
- 1 3/4 tsp. baking powder
- 1 tsp. salt
- 3 eggs
- 1 1/2 cups whole milk ricotta
- 1/2 cup melted butter
- 1 tsp. vanilla extract
- 1 cup fresh blueberries
- 1/2 cup sliced almonds
- 2 tbs. raw sugar
Preheat your oven to 350 degrees. Generously grease an 8-inch round cake pan, and line with parchment paper. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. In a medium bowl, whisk together the eggs, ricotta, melted butter, and vanilla extract.
Stir the wet ingredients into the dry until almost combined, but some of the dry mixture is still dry. Pour in the blueberries and sliced almonds, and stir together until combined, and no more dry mixture is showing.
Pour the batter into your prepared cake pan, and smooth evenly with a spoon. Sprinkle the raw sugar on top. Bake for 45-50 minutes, or until a toothpick comes out clean. Cool completely in the pan, and gently remove before serving!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!