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Blueberry and Ricotta Cake

Blueberry and Ricotta Cake

Photo: Pane, Burro e Marmellata

A wonderfully simple and light cake. The ricotta adds a delicious lushness to this not too sweet, not too heavy cake.

Don’t forget to lightly flour the blueberries to stop them from sinking through the cake towards the bottom (although it still tastes delicious if this does happen).

You need to scroll down the page for the English language recipe.

The very clever Pane, Burro e Marmellata brings you this elegant Blueberry and Ricotta Cake.

Blueberry and Ricotta Cake
  • 200 gr ricotta
  • 150 gr sugar
  • 240 gr cake flour
  • 3 eggs
  • 80 gr milk
  • 1 tbsp of clarified butter (ghee) at room temperature
  • Juice of 1 / 2 lemon
  • 15 gr of baking powder
  • 125 gr blueberries
  1. For the full recipe go here: Blueberry and Ricotta Cake.

Happy baking!

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