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