I had some ricotta leftover from a tomato tart I made over the weekend. Not wanting to waste it, The Boy and I decided to make a cake with some of the gorgeous blueberries we found in the market yesterday. Easy to put together, no icing needed!
- 1 1/2 cups + 1 tablespoon flour, divided
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup granulated sugar
- 3 large eggs
- 1 cup ricotta
- 1 teaspoon vanilla extract
- zest of 1 lemon
- juice of half a lemon
- 1/2 cup butter, melted
- 1 1/2 cups blueberries, divided
- confectioners sugar for dusting – optional
- Preheat oven to 350º. Spray a 9″ cake pan with baking spray and line the bottom with parchment paper.
- In a large bowl, mix 1 1/2 cups of flour, baking powder, salt, and sugar. In a separate bowl, whisk eggs, ricotta, and vanilla until smooth. Add the lemon zest and juice. Fold into the dry ingredients, then add the melted butter.
- Toss 1 cup of blueberries into 1 tablespoon flour, and fold into the batter. Pour batter into prepared pan and scatter remaining blueberries on top. Bake for 50 to 60 minutes. Let cool for 20 minutes before removing from pan.
- Sprinkle with confectioners sugar when completely cool if desired.
That is an interesting one…