Blueberry Ricotta Cake
Print recipe
| 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 |
Ingredients
Batter
- 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)
Topping
- 2 Large Eggs
- 1.25 cups Ricotta cheese
- 0.66 cup Sugar
- 0.25 teaspoon Vanilla
Directions
| Preheat the oven to 350°F. Grease a 9 x 9 x 2-inch pan. | |
| Batter | |
| 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. | |
| Topping | |
| 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. | |