Blueberry Ricotta Cake
From jo_jo_ba 13 years ago
- 1 hour to make
- Serves 12
Adapted from a recipe on Christina Marsigliese's blog Form V Artisan, this is a dense, moist cake that is packed with blueberry flavour from both stewed and fresh fruit. Perfect for the summer months!
Ingredients
- 1 cup fresh or frozen blueberries, divided shopping list
- 1 tbsp honey shopping list
- 1 tbsp water shopping list
- 3/4 cup flour shopping list
- 1/4 cup whole wheat flour shopping list
- 1/4 cup ground flaxseed shopping list
- 1/2 tbsp baking powder shopping list
- 1/4 tsp salt shopping list
- 1/4 tsp nutmeg shopping list
- 1/3 cup softened butter shopping list
- 1/2 cup sugar shopping list
- 1 egg shopping list
- 1 tsp vanilla shopping list
- 4 oz ricotta cheese shopping list
- 1/4 cup 1% milk shopping list
How to make it
- Preheat the oven to 350F, grease and line an 8" pan.
- In a small pot, combine 2/3 cup blueberries, honey and water.
- Bring to a simmer and cook until very thick and syrupy, stirring often, about 10-12 minutes. Remove from heat, mash with a potato masher or fork and set aside. See Photo
- In a medium bowl, whisk together flours, flaxseed, baking powder, salt and nutmeg. Set aside.
- In a large bowl, beat together butter and sugar.
- Add egg, vanilla and ricotta, beat well.
- Add half the flour mixture to the creamed blend, then add milk and blueberry mash, beating in. See Photo
- Add remaining flour and reserved 1/3 cup blueberries, folding in well.
- Bake until a toothpick comes out with brownie-like moist crumbs, 28-30 minutes. Cool completely in the pan before cutting.
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