This Blueberry Ricotta Cake is a wonderfully light and creamy dessert that combines the richness of ricotta cheese with the fresh, tangy burst of blueberries. The addition of cornstarch (amido) makes the cake texture soft and smooth, while the sweetness of the sugar perfectly balances the natural tartness of the blueberries. This simple yet elegant cake is ideal for a refreshing treat on a warm day or as a delightful end to a meal.
Why You’ll Love This:
- Creamy Ricotta Base: The ricotta provides a deliciously smooth and creamy texture.
- Burst of Blueberry: Fresh blueberries add a juicy pop of flavor and a lovely color.
- Light Sweetness: The cake is sweetened just right, making it perfect for those who prefer less sugary desserts.
- Simple Elegance: Easy to make, yet impressive in presentation.
- Versatile Dessert: Great for brunches, tea parties, or as a light dessert after dinner.
Ingredients:
- 750 g ricotta cheese
- 4 eggs
- 50 g cornstarch
- 150 g sugar
- Fresh blueberries
Directions:
- Begin by blending the ricotta with the sugar until smooth.
- Gradually add the eggs, followed by the cornstarch, mixing well after each addition.
- Pour the mixture into a 25 x 25 cm baking dish.
- Scatter blueberries over the top of the ricotta mixture. Gently press them down a bit with your fingers or a spoon so they are slightly submerged.
- Preheat the oven to 180°C (356°F).
- Cover the cake with parchment paper and bake for the first 20 minutes. Then remove the paper and bake for an additional 30-40 minutes, or depending on your oven.
- Allow the cake to cool in the oven with the door slightly open for 15 minutes.
- Remove from the oven and let it set in the refrigerator for 2 hours before serving.
Enjoy this Blueberry Ricotta Cake as a refreshing, light, and creamy dessert, perfect for a summertime treat or a special occasion! 🫐🍰✨
