Blueberry Ricotta Cake

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There are a few ingredients you can add to a baked good and even if you aren’t much of a baker you’ll know it’s going to be good. Sour cream, butter (obviously), buttermilk, ricotta…you get the idea. The rich, fatty ingredients that just put it over the top.

This is one of those cakes that would be amazing even if you just used milk. More like a muffin in that case I suppose. But the Ricotta in this makes it dense and moist and rich beyond belief. The amount of eggs also play a huge roll in its’ richness. 

It’s a recipe we used to make in our FoodieFolk days, and it sold out every single time. And in those baking days it just made sense to use frozen blueberries over fresh. You could of course use fresh here, but I love the little hack of rinsing frozen blueberries and tossing them with a bit of flour. It just helps them not all sink to the bottom of the loaf, and keeps the batter from getting discolored.

So from me to you, baker or not, a berry hack and an intensely rich cake for you and your thighs.

What You'll Need

Salted butter - 1 stick, room temp

Sugar - 1 cup

Whole milk Ricotta - 1 cup

Eggs - 3

Vanilla extract - 1.5 teaspoons

Flour - 1.5 cups

Baking powder - 2.5 teaspoons

Kosher salt - 1 teaspoon

Frozen blueberries - 1 cup

What You'll Do

1. Combine butter, sugar, and ricotta in bowl of stand mixer and mix on high speed until fully incorporated and mostly smooth.

2. Add eggs, one at a time, and vanilla.

3. Combine dry ingredients in separate bowl and add to mixer. Mix until just combined, being careful not to over mix.

4. Rinse blueberries in colander until water runs clear. Dry on paper towels and toss in a bowl with about a Tablespoon of flour to coat.

5. Remove bowl from stand mixer and fold in blueberries by hand.

6. Line loaf pan with parchment and spray exposed ends with cooking spray.

7. Pour batter into pan and bake about an hour at 350, until a toothpick inserted in the middle comes out clean.

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