Blueberry Ricotta Cake

BLUEBERRIES- THE BLUES THAT MAKE YOU FEEL GOOD

Summer time is the best time. Summer means longer days so more outside time, picnics and vacations. And summer brings in a bounty of all the succulent and scrumptious fruits. And Summer brings Blueberries and I find a perfect excuse to bake this luscious Blueberry Ricotta Cake.

I had not eaten Blueberries until I moved to Canada. The blueberries may be small in size, but it is loaded with nutrition. Sweet, juicy, and ultra good for you. Don’t let the summer go by without eating these beauties ?

I first had this cake in my husband’s office canteen. The baker -a very kind lady let me into her secret (I am pretty sure she was impressed by the fact we bought cake slices almost every day). The ingredient she added was ricotta cheese. It not keeps the cake moist but also gives it a distinct taste.

This cake is so flavorful that every bite pops that juicy blueberry flavor in the mouth. The addition of ricotta cheese makes it light and fluffy. This cake is scrumptious and is loaded with blueberries. I can never have enough of these berries . I simply love the overflowing and delectable flavor of this cake.

Don’t have an oven to bake this cake? No problem. Read the notes for additional information.

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Blueberry Ricotta Cake

Recipe by Samrudhi MaheshCourse: Dessert, Baking, CakeCuisine: WorldDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

1

hour 

Total time

1

hour 

25

minutes

A moist and tender cake

Ingredients

• All purpose flour- 1 and 3/4 cup
  

• Baking powder- 2 teaspoon

• Salt- 1/2 teaspoon (skip if using salted butter)

• Unsalted butter- ¾ cup

• Sugar- 1 and half cup

• Ricotta cheese- 1 cup

• Eggs – 3

• Vanilla extract- 1 teaspoon

• Blueberries- 1 and half cup

Directions

• Preheat the oven to 325 F or 160 C. Grease and line 9” x 5”x 3” loaf pan.
• Sift all purpose flour, baking powder, salt and set aside.
• Cream together butter, sugar and ricotta cheese until light and fluffy. Add the eggs one at a time beating in between each addition.
• Add the sifted mixture in the butter- egg mixture incorporating it. Lastly fold in the 1 cup of blueberries.
• Pour the mixture in a well-greased pan/ baking tray and add in the remaining half cup blueberries on the top of the batter and bake the cake for 65 to 70 minutes.
• Check the cake after 65 minutes. Insert a toothpick in the centre of the cake and if it comes out clean the cake is done. My cake took 65 minutes to bake but each oven is different.
• Cool the cake for 15 minutes and then demould the cake . Cool the cake completely before slicing and you are ready to dig in.

Notes

• 1.  Ensure all the ingredients are at room temperature. This makes the cake fluffier.
• 2.  You can add lemon zest if you like the lemony taste. Lemons go well with this cake.
• 3.  Coat the blueberries with flour. Wash and dry the blueberries and add a tablespoon of all purpose flour to the blueberries mix it gently so that the blueberries are coated with the flour. However there are still chances of the berries sinking to the bottom while baking. Hence as a precautionary step I usually reserve the half cup of berries to the top of the batter.
• 4.  If you are using salted butter skip the salt, but if you are using unsalted butter do not skip the salt.
• 5.  If you do not have the loaf pan as I have used you can bake it in 2 smaller baking pans. But do not over fill the  batter in any tin. Fill the tin only ¾ leaving space for the cake to rise.
•  No oven, no problem. You can make this cake in a pressure cooker or in a pot which is big enough to hold your baking tin. Spread around 1 cup of salt in the pressure cooker. Heat it on a low flame for around 10 minutes. Just the way you preheat your oven. You can heat the pressure cooker while you are making the cake batter. Place a rack/trivet or stand on the salt layer. Place the cake pan on the stand.Cover with a lid. The rubber gasket and the whistle should be removed. Bake until the toothpick inserted in middle comes clean (please check after an hour. The cooking time may vary when you cook on the stove top)

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STORAGE

This cake will keep covered on the counter for 2 to 3 days. It also freezes well: wrap in foil, then place in a freezer bag.

SUGGESTED SERVING

You can serve this cake with a lemon glaze. This cake is also delicious with streusel topping.

This cake was an instant hit in our home and my friends loved it. I hope you enjoy this best ever blueberry ricotta cake as much as we did.

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