This Soft Ricotta and Blueberry Cake is the perfect blend of creamy texture and fruity flavor, making it a must-try for anyone who loves a good, fluffy cake. The ricotta adds a wonderful moisture to the cake, while the blueberries provide bursts of tart sweetness that complement the creamy base beautifully. Simple to prepare with everyday ingredients, this cake is both delightful and accessible.
Why You'll Love This: The cake’s appeal lies in its simplicity and the delicious contrast between the mild, creamy ricotta and the vibrant blueberries. It's wonderfully light and can be enjoyed as a dessert or a sweet treat at any time of the day. Plus, it's easy enough for beginners to make, yet impressive enough for seasoned bakers to appreciate.
Perfect Occasion: This cake is ideal for a range of occasions, from family gatherings to more formal affairs. It's particularly great for brunches, tea parties, or as a comforting dessert after a casual meal. Its universal appeal makes it suitable for celebrations or as a delightful treat to brighten any day.
Decoration Tips: For a lovely presentation, dust the cake with powdered sugar just before serving. You can also garnish with fresh blueberries and a few mint leaves for added color. If desired, serve each slice with a dollop of whipped cream or a small scoop of vanilla ice cream to enhance its flavors.
Ingredients:
- 3 eggs, room temperature
- 250 grams of fresh ricotta, room temperature
- 250 grams of flour
- 150 grams of sugar
- 80 grams of vegetable oil
- 200 grams of blueberries
- 1 packet of baking powder
- Vanilla extract
- Powdered sugar for dusting
Instructions:
- Begin by whisking the eggs in a bowl until they are fluffy and expanded.
- Gradually add the oil and the ricotta (soften it with a spoon before adding) to the eggs, mixing smoothly.
- Sift in the flour and baking powder, and mix until the batter is smooth and uniform. Lightly flour the blueberries (to prevent them from sinking) and fold them into the batter.
- Grease and flour a 20/22 cm baking pan and pour the batter into it.
- Bake in a preheated oven at 180°C (356°F) for 40-45 minutes. Always do the toothpick test to ensure it's cooked through.
- After baking, allow the cake to cool, then dust with powdered sugar.
Enjoy this lovely Soft Ricotta and Blueberry Cake, perfect for making any day a little sweeter!