Blueberry Ricotta Cake

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Recipe photo

Blueberry Ricotta Cake

star rating (8) rate this recipe »
Published prior to 2008

This moist, rich cake makes a pleasant late-summer dessert.

Batter
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
3/4 cup (5 1/5 ounces) sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup (2 5/8 ounces) milk
1/4 cup (1 3/4 ounces) shortening
1 large egg
1/2 teaspoon vanilla
1 1/2 cups (7 1/2 ounces) fresh or frozen blueberries

Topping
2 large eggs
1 1/4 cups (10 ounces) ricotta cheese
1/3 cup (2 1/4 ounces) sugar
1/4 teaspoon vanilla

Preheat the oven to 350°F. Grease a 9 x 9 x 2-inch pan.

For the batter: In a small bowl, combine the flour, sugar, baking powder and salt. Add the milk, shortening, egg and vanilla, beating till smooth. Spoon the batter into a greased 9 x 9 x 2-inch pan Sprinkle the blueberries over the batter.

For the topping: In a small bowl, beat the eggs till frothy, then beat in the cheese, sugar and vanilla. Spread this mixture evenly over the blueberries.

Bake the cake for 55 to 60 minutes, or until it's golden brown around the edges. Remove from the oven and cool to lukewarm before serving.Yield: 12 servings.

Nutrition information per serving (1 piece, 97g): 217 cal, 9g fat, 6g protein, 11g complex carbohydrates, 17g sugar, 1g dietary fiber, 82mg cholesterol, 310mg sodium, 82mg potassium, 2mg vitamin C, 1mg iron, 113mg calcium, 89mg phosphorus.

Reviews

1
  • star rating 02/18/2015
  • GDad from KAF Community
  • Nice recipe. I will definitely make it again, but I think I'll add some lemon to the topping
  • star rating 12/11/2014
  • maggie from aurora ontario
  • This cake is amazing! The longer it sits the better the flavour! 3rd day unbelievable!
  • star rating 09/03/2014
  • MamaChrisNow from KAF Community
  • I loved this recipe! I had whole fat ricotta in the fridge that was supposed to be for making a cheesy gnocchi, but I was having trouble finding time to make the gnocchi, and the cheese was going to go bad soon. And for me baking is WAY easier than cooking, so I whipped this KAF beauty. And the cake didn't last long enough for the ricotta to hit it's date. It was delish and quickly diminished.
  • star rating 04/28/2012
  • J. J. from KAF Community
  • This recipe comes together very quickly. Not too sweet or rich. I can see making individual servings in ramekins. I think this recipe would lend itself very well to any fresh fruits and berries. I look forward to trying it again.
  • star rating 05/05/2010
  • Tia from Vancouver, BC
  • This recipe is absolutely awesome. It's like a layer of not too sweet cheesecake on top of a dense, blueberry studded cake. The recipe says to serve at room temperature but I found them much better after a few hours in the fridge, fully chilled. They cut nicely into squares and they also store well. These are a nice twist on cheesecake - lighter and more subtle. The cake base is great and I would honestly be happy just eating the cake as is, without the ricotta layer too.
  • star rating 10/30/2009
  • Lisa from Pittsburgh, PA.
  • Oh, I forgot.. I used candied orange, citron and lemon peel instead of the bluberries....
  • star rating 10/30/2009
  • Lisa from Piuttsburgh, PA.
  • I used for the batter "Fiori di Sicilia" flavoring instead of vanilla and for the topping I used rum (amber) instead of vanilla. Wow!!!!!
  • star rating 04/08/2009
  • Karen from Pennsylvania
  • Easy to put together. I make this over and over, a favorite!
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