Blueberry ricotta cake is a quick and easy dessert to prepare, ideal for a tasty snack, a rich snack or a nutritious breakfast.
Compared to the classic blueberry cheesecake, there is ricotta cheese to form the base of the cake itself.
It’s not quite a cheesecake, and not quite a cake, but somewhere in the middle.
- 1 cup All-Purpose Flour
- 3/4 cup sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup milk
- 1/4 cup butter softeneed
- 1 large egg
- 1/2 teaspoon vanilla
- zest of a lemon
- 3/4 cup fresh blueberries
- 2 large eggs
- 1 1/4 cups ricotta cheese
- 1/3 cup sugar
- 1/4 teaspoon vanilla
Preheat the oven to 350°F. Grease a 9 x 9 x 2-inch pan (I used a springform pan).
For the batter: In a small bowl, combine the flour, sugar, baking powder and salt.
Add the milk, butter,lemon zest, egg and vanilla, beating till smooth.
Spoon the batter into a greased 9 x 9 x 2-inch pan.
Sprinkle the blueberries over the batter.
For the topping: In a small bowl, beat the eggs till frothy, then beat in the cheese, sugar and vanilla.
Spread this mixture evenly over the blueberries.
Bake the cake for 55 to 60 minutes, or until it’s golden brown around the edges.