Blueberry Ricotta Cake

Name: Blueberry Ricotta Cake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 12 servings
Ingredients: 1 cup King Arthur Unbleached All-Purpose Flour; 0.75 cup sugar; 1.25 teaspoon baking powder; 1.25 teaspoon salt; 1 cup milk; 0.25 cup shortening; 1 pcs egg; 0.5 teaspoon vanilla; 1.5 cup fresh or frozen blueberries; 2 pcs eggs; 1.25 cup ricotta cheese; 1 cup sugar; 0.25 teaspoon vanilla

This moist, rich cake makes a pleasant late-summer dessert. Note: You may reduce the calories per serving to 206 and the fat grams to 7 by substituting skim milk for 2%%, and part-skim ricotta for whole-milk ricotta. By making the above changes and substituting WonderSlim fat replacer or applesauce for the shortening, you'll get a somewhat tougher, more rubbery cake, but the calories per serving will be reduced to 172, and the fat grams to 3. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/

Pantoh_Together

Prep10 min

Cook1 hr

Total1 hr 10 min

Servings12

Difficultyeasy

Dessert

Ingredients

1 cupKing Arthur Unbleached All-Purpose Flour
0.75 cupsugar
1.25 teaspoonbaking powder
1.25 teaspoonsalt
1 cupmilk
0.25 cupshortening
1 pcsegg
0.5 teaspoonvanilla
1.5 cupfresh or frozen blueberries
2 pcseggs
1.25 cupricotta cheese
1 cupsugar
0.25 teaspoonvanilla

Instructions

1
For the batter: In a small bowl, combine the flour, sugar, baking powder and salt. Add the milk, shortening, egg and vanilla, beating till smooth. Spoon the batter into a greased 9 x 9 x 2-inch pan Sprinkle the blueberries over the batter.
2
For the topping: In a small bowl, beat the eggs till frothy, then beat in the cheese, sugar and vanilla. Spread this mixture evenly over the blueberries.
3
Bake the cake in a preheated 350F oven for 55 to 60 minutes, or until it's golden brown around the edges.
4
This moist, rich cake makes a pleasant late-summer dessert.