Blueberry ricotta cake – Delicious Recipe Ever:- Blueberry Ricotta Cake is the epitome of sweetness and tenderness, thanks to its moist, delicate texture and bursts of juicy blueberries. This exquisite cake is a perfect example of both. It is the ideal balance of sweetness and gentleness in a single package. The equation is perfect in that it combines sweetness and softness in the perfect proportions.
Blueberry ricotta cake – Delicious Recipe Ever
Ricotta cheese, with its velvety smoothness and velvety richness, serves as the foundation for a dessert that is not only simple to prepare but also highly delightful to consume. This dessert is simple to make since it is made with ricotta cheese. This dish is ideal for a reward that will provide reassurance.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup ricotta cheese
- 1 cup fresh blueberries
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Powdered sugar, for dusting (optional)
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Instructions
Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Prepare a round cake pan measuring 9 inches in diameter by greasing and flouring it.
Flour, baking powder, and salt should be mixed together in a bowl of medium size using a whisk. Put aside for later.
The butter that has been softened and the granulated sugar should be creamed together in a separate big bowl until the mixture is frothy and light. One egg at a time, beat in the eggs until they are completely incorporated. Combine the vanilla extract and lemon zest until they are completely mixed into the mixture.
In order to achieve a smooth consistency, gently incorporate the ricotta cheese into the wet mixture. Mix the dry ingredients into the wet mixture in a slow and steady manner until they are completely incorporated. Take care not to overmix the items. It is important to avoid crushing the fresh blueberries as you gently fold them into the mixture.
After the cake pan has been prepped, pour the batter into it and smooth it out evenly. Bake for forty to forty-five minutes in an oven that has been preheated, or until a toothpick that has been inserted into the centre comes out clean.
It is recommended that you wait ten minutes for the cake to cool in the pan before transferring it to a wire rack to finish cooling. In the event that you so wish, dust with powdered sugar before serving.
Nutrition
- Serving Size: 1 slice (assuming 8 slices per cake)
- Calories: Approximately 280
- Total Fat: 12 g
- Saturated Fat: 7 g
- Cholesterol: 75 mg
- Sodium: 180 mg
- Total Carbohydrates: 36 g
- Dietary Fiber: 1 g
- Sugars: 17 g
- Protein: 6 g
Tips
If you want the butter and eggs to be more easily incorporated into the batter, you should make sure they are at room temperature. There is a choice between using fresh or frozen blueberries; however, if you are using frozen blueberries, you should not thaw them before adding them to the batter.
If you want the cake to remain airy and light, you should avoid over mixing the mixture. Any cake that is left over can be kept in the refrigerator for up to three days if it is stored in an airtight container.
FAQ
Q.1) Can I use other berries instead of blueberries?
It is possible to use other types of fruit in place of blueberries, such as raisins, strawberries, or blackberries.
Q.2) Can I use whole wheat flour instead of all-purpose flour?
The answer is yes; you can use whole wheat flour; however, the cake might have a more dense consistency.
Q.3) Can I freeze this cake?
It is possible to freeze the cake for a period of up to two months. Make sure that it is wrapped tightly to prevent freezer burn from occurring. Before serving, allow the food to defrost in the refrigerator for a full night.
