This cake is similar to the raspberry ricotta cake I made recently – except that it has blueberries and orange zest. Adding a little orange zest to the cake batter adds a marvelous flavor to the cake, which is a perfect addition to cook outs – no icing to worry about!
- nonstick vegetable oil spray
- 1 1/2 cups flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3 large eggs
- 1 – 15 0z. container of ricotta
- 1/2 teaspoon vanilla extract
- 1/2 cup butter, melted
- zest from 1 large orange
- 1 cup blueberries
- Preheat oven to 350º. Line a 9″ round cake pan with parchment or wax paper . Lightly coat with nonstick spray.
- In a medium bowl, whisk flour, sugar, baking powder, and salt. Whisk eggs, ricotta, and vanilla in a large bowl until smooth. Add the dry ingredients, and stir until well incorporated. Fold in the butter, and orange zest, followed by three quarters of the blueberries – being careful not to crush the berries.
- Pour batter into prepared pan, smoothing out the top with a spatula, and sprinkle the remaining blueberries on top.
- Bake cake until golden brown, and a toothpick inserted into the center comes out clean, about 50 to 60 minutes. Let cool on a wire rack for 20 to 30 minutes before unmolding. Store at room temperature.
Sounds good! 🙂
This sounds wonderful!
I’m making another one now, if the two of you want to swing by!
just made it today, it was a huge hit, excellent!!!
I’m so glad you made it – and liked it!
I’ve made it a few times, today went to make it but no orange! I used lemon zest instead and it came out great.
Chip – That’s good to know, thanks for sharing!