I am still enjoying Summer, savouring the last few days remaining. We still have fresh Summer fruits including Blueberries and so today, I am sharing with you my Blueberry Ricotta Cheese Cake.

I don’t buy Ricotta Cheese as often but when I do, I have to make a plan on where to use it. There’s been a lot of post from people using Ricotta with toast, smoothie or as dips which are all fun way to use Ricotta.

Then there’s of course an option to use it for baking, which is what I often do. Lasagna is my favorite dish to use Ricotta for a savoury recipe, and the rest often got to bake sweet goodies, like this one.

I have quite a few Ricotta Cheese recipe in my website, and my favorite was the Ricotta Pound Cake. I made this a long time ago and up to now I still remember how good it taste.

Ricotta Cheese doesn’t really have a taste, but it is very creamy and it has a lot of moisture which makes the cake soft and .. guess the word … moist 🙂 you know it’s coming. Moisture is one key thing that ricotta cheese provide. The tangy blueberries and the creamy ricotta made a nice combination.

I used fresh Blueberries for this one and a little bit of homemade chunky Blueberry jam. I like using combination as the jam gives the cake extra sweetness and nice color while the fresh Blueberry gives a nice fresh taste. You can use frozen if fresh is not in season. Do not thaw it, use straight from the freezer. You can also make blueberry jam using frozen and use that for toppings combined with few pieces of frozen Blueberry.

This is a small batch baking, I used 7-inch loaf pan. It is a small batch but definitely not just for one, you can have this for sharing. You can get about 8-10 slices or 8 wedges depending on how you cut it. If you want to skip on the slicing, bake it as a muffin. Simply use standard size muffin liners and bake around 18 – 23 minutes.

To serve, I dusted icing sugar on top. No big deal if you don’t have icing sugar. It makes the presentation prettier but doesn’t affect the taste. You can spread some butter on top when you serve it, or serve the butter on the side. You can also serve this with vanilla ice cream, yum!

Without further ado do, let’s bake and make this Blueberry Ricotta Cake ❤️ Enjoy!

Ingredients:

• 1/3 cup granulated Sugar
• 1 Egg – room temperature
• 1/2 teaspoon pure Vanilla Extract
• 2 tablespoons Flavorless Oil
• 1/4 cup Ricotta Cheese
• 2 tablespoon Full Fat Milk
• 1 cup Cake Flour – sifted
• 2 teaspoon Baking Powder
• 1/4 teaspoons Baking Soda
• 1/3 teaspoon Salt
• 1/3 cup fresh or Frozen Blueberry
• 1/2 teaspoonAll-Purpose Flour – for coating the Blueberry

Flavor options:

For Orange or Lemon Flavor: Add zest of 2 large orange or lemon when mixing the dry ingredients in step 3.

Instructions:

1. Pre-heat the oven to 375F. Spray the pan and line a 7-inch loaf pan with parchment paper.
2. In a bowl, beat sugar, egg and vanilla extract until light and fluffy. Add oil and ricotta cheese and beat until just combined.
3. Sift the cake flour, salt, baking powder and baking soda. Mix with the wet ingredient until just combined. Add milk and mix until combined.
4. Sprinkle flour to the Blueberry and toss. Add to the cake batter and manually mix to distribute.
5. In a parchment lined 7-inch loaf pan, pour the batter and level the top.
6. Optional Step: Add Blueberry jam or more fresh blueberry on top. Swirl the top using a pointed item, like knife, toothpick or chopstick.
7. Bake in a pre-heated 375F for 40 – 45 minutes.
8. Let cool before slicing.
9. Optional Step: Dust the top with icing sugar or serve with vanilla ice cream 🙂

What’s New:

Buttery and creamy Cherry 🍒 Butter Cake is a treat that make great use of fresh Cherry in season, or frozen if you do not have fresh ones. This is a great cake for tea time, snack and even for breakfast. Yes, for breakfast, you heard me right 🙂

Featured Posts:

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