Blueberry & Ricotta Cake

Ricotta Cake 6

I love a good cake. I mean, really, who doesn’t love a good cake. When I hosted my first dinner party a couple weeks ago I wanted to bake something easy but delicious – something everyone would love that wasn’t too rich after a big pasta dinner. I decided on a ricotta cake with blueberries, something light & fluffy but with the sweetness of the ricotta & tartness of the blueberries. It’s really easy to make & delivers some pretty good “oohs” & “aahs” from your guests!

What you’ll need:
1 & 1/2 cups plain flour
1 cup sugar
2 tsps baking powder
pinch of salt
3 large eggs
1 & 1/2 cups ricotta
1/2 tsp vanilla extract
1/2 cup butter, melted
1 cup blueberries – frozen or fresh

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Preheat your oven to 180 degrees Celsius & grease & line a 9 inch cake tin. Then, whisk the flour, sugar, baking powder & salt in a large bowl.

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Then you have the option of whisking the eggs, ricotta & vanilla extract in a bowl or cheating like I did & putting it all in a blender (I used my Nutri Ninja) & simply blitzing it! It gets rid of any lumps & makes the ricotta nice & smooth.

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Fold the ricotta & egg mixture into the dry ingredients & then fold in the melted butter. Mix in 2/3 of the of the blueberries – try not to mix them too roughly, you don’t want them popping open & staining the batter blue!

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Pour the batter into the prepared tin then plop the remaining blueberries on top! Then pop it in the oven for around 50-60 minutes or until it’s golden brown & a skewer inserted into the cake comes out clean. Let it cool for at least 20 minutes before taking it out of the tin.

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You can dust it with some icing sugar & then enjoy! Apologies for the lack of photos! I wanted to serve it up nice & quickly to my guests who were very appreciative! This is such a simple, easy cake to make & it is unbelievably tasty!