Blueberry Ricotta Cake
Blueberry Ricotta Cake requires approximately 45 minutes from start to finish. This recipe serves 1. For $5.54 per serving, this recipe covers 56% of your daily requirements of vitamins and minerals. This dessert has 3264 calories, 74g of protein, and 115g of fat per serving. Only a few people made this recipe, and 3 would say it hit the spot. It is brought to you by Foodista. If you have king arthur unbleached flour, blueberries, sugar, and a few other ingredients on hand, you can make it. Overall, this recipe earns a rather bad spoonacular score of 21%. Try Ricottan and blueberry cake, Blueberry Ricotta Cake, and Blueberry Ricotta Cake for similar recipes.
Servings: 1
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 cup King Arthur Unbleached All-Purpose Flour
3/4 cup sugar
1 1/4 teaspoons baking powder
1 1/4 teaspoons salt
cup milk
1/4 cup shortening
1 egg
1/2 teaspoon vanilla
1 1/2 cups fresh or frozen blueberries
2 eggs
1 1/4 cups ricotta cheese
cup sugar
1/4 teaspoon vanilla
Equipment:
bowl
frying pan
oven
Cooking instruction summary:
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 in a preheated 350F oven for 55 to 60 minutes, or until it's golden brown around the edges. Yield: 12 servings This moist, rich cake makes a pleasant late-summer dessert. Note: You may reduce the calories per serving to 206 and the fat grams to 7 by substituting skim milk for 2%%, and part-skim ricotta for whole-milk ricotta. By making the above changes and substituting WonderSlim fat replacer or applesauce for the shortening, you'll get a somewhat tougher, more rubbery cake, but the calories per serving will be reduced to 172, and the fat grams to 3.
Step by step:
1. For the batter: In a small bowl, combine the flour, sugar, baking powder and salt.
2. Add the milk, shortening, egg and vanilla, beating till smooth. Spoon the batter into a greased 9 x 9 x 2-inch pan
3. Sprinkle the blueberries over the batter.
4. For the topping: In a small bowl, beat the eggs till frothy, then beat in the cheese, sugar and vanilla.
5. Spread this mixture evenly over the blueberries.
6. Bake the cake in a preheated 350F oven for 55 to 60 minutes, or until it's golden brown around the edges.
Nutrition Information:
covered percent of daily need
Related Videos:
Easy Blueberry Peach Ricotta Cake Recipe | So delicious & easy to make!
Ricotta Blueberry Pancakes Recipe
Ricotta Blueberry Cheesecake - Extra Fluffy!
