Whip up a delightful treat with this Easy and Quick Ricotta and Blueberry Cake, a simple yet delicious dessert that’s sure to be a hit with both adults and children. Requiring only a few ingredients and about 10 minutes of prep time, this cake is perfect for those moments when you crave something sweet but don’t want to spend hours in the kitchen. The combination of creamy ricotta, juicy blueberries, and a hint of lemon zest (optional) creates a light, flavorful, and moist cake that’s perfect for any occasion.
Why You’ll Love This:
- Quick and Easy: Minimal preparation time, ideal for busy days.
- Light and Fluffy Texture: The ricotta adds a delightful creaminess to the cake.
- Burst of Blueberry Flavor: Blueberries provide a sweet and tangy contrast.
Perfect Occasion: This cake is great for a quick dessert, a family gathering, or as a sweet treat to accompany your afternoon tea or coffee. It’s also an excellent choice for a casual dessert when hosting friends or for adding something special to your weekend baking.
Easy and Quick Ricotta and Blueberry Cake
Ingredients:
- 500g well-drained ricotta
- 120g sugar
- 2 large eggs
- 60g cornstarch
- 1 small packet of vanilla-flavored baking powder
- 125g blueberries
- Grated zest of one lemon (optional)
Instructions:
- Prep the Cake Batter: In a large bowl, mix together the ricotta, sugar, and eggs. Add cornstarch and vanilla-flavored baking powder, blending well. If using, stir in the lemon zest. Gently fold in the blueberries.
- Prepare the Pan: Grease and flour a 20cm cake pan, or line it with parchment paper.
- Bake the Cake: Pour the batter into the prepared pan. Bake in a preheated oven at 170°C for about 50 minutes, or until a toothpick inserted in the center comes out clean.
Enjoy this Ricotta and Blueberry Cake, a simple yet flavorful dessert that combines the creamy texture of ricotta with the sweet pop of blueberries, creating a delightful treat that’s as easy to make as it is delicious to eat.
