Blueberry Ricotta Cake

Blueberry Ricotta Cake

Serves 9
Prep time 30 minutes
Cook time 1 hour
Total time 1 hour, 30 minutes
Allergy Egg, Milk, Wheat
Meal type Dessert
Website Stacey Snacks



  • 1 cup All purpose flour
  • 0.75 cup Sugar
  • 1.25 teaspoons Baking powder
  • 0.5 teaspoon Salt
  • 0.66 cup Milk
  • 0.25 cup Butter (Softened)
  • 1 Large Egg
  • 0.5 teaspoon Vanilla
  • 1 Zest Lemon
  • 0.75 cup Blueberries (Fresh)


  • 2 Large Eggs
  • 1.25 cups Ricotta cheese
  • 0.66 cup Sugar
  • 0.25 teaspoon Vanilla


Preheat the oven to 350°F. Grease a 9 x 9 x 2-inch pan.
In a small bowl, combine the flour, sugar, baking powder and salt.
Add the milk, butter, egg and vanilla; beat until smooth.
Spoon the batter into a greased 9 x 9 x 2-inch pan.
Sprinkle the blueberries over the batter.
In a small bowl, beat the eggs until 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.
Remove from the oven and cool to lukewarm before serving.