🍰 Indulge in Blueberry Ricotta Cake: Authentic Recipe for Christmas and More! 🍋
Discover the delightful flavours of Blueberry Ricotta Cake with our easy recipe. Follow step-by-step instructions and explore the estimated nutritional information for this scrumptious dessert.
Ingredients (with quantities):
Instructions:
👨🍳 1) Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
👨🍳 2) Prepare the Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of all-purpose flour until they are coated. This helps prevent the blueberries from sinking to the bottom of the cake.
👨🍳 3) Mix Wet Ingredients: In a mixing bowl, whisk together 3 eggs, 250g ricotta, 1 tsp vanilla extract, juice of half a lemon, and the zest of one lemon until well combined.
👨🍳 4) Add Sugar: Gradually add 200g sugar to the wet mixture and mix until the sugar is fully incorporated.
👨🍳 5) Combine Dry Ingredients: In a separate bowl, sift together 200g all-purpose flour, 2 tsp baking powder, and a pinch of salt.
👨🍳 6) Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
👨🍳 7) Add Melted Butter: Stir in 110g melted butter until the batter is smooth and well mixed.
👨🍳 8) Fold in Blueberries: Gently fold the flour-coated blueberries into the batter.
👨🍳 9) Bake: Pour the batter into the prepared cake pan.
👨🍳 10) Bake and Cool: Bake for approximately 40-45 minutes or until a toothpick inserted into the centre comes out clean. Allow the cake to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.