Description
A delightful breakfast cake featuring blueberries and ricotta cheese.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup ricotta cheese
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a small bowl, whisk together milk and ricotta cheese.
- Alternately add dry ingredients and wet ingredients to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Gently fold in blueberries.
- Pour batter into prepared cake pan and spread evenly.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
- You can use frozen blueberries if fresh are not available. Do not thaw them before adding to the batter.
- Serve warm or at room temperature.
Nutrition
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