Blueberry Ricotta Cake2023-05-22T10:26:35-04:00

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    • The Quacker Factory
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      Post count: 327

      Blueberry Ricotta Cake Recipe

      Oven: 350

      45-55 mins cook time

      INGREDIENTS:

      • 1 ¼ c. All- Purpose flour
      • 1 Tbs. Baking Powder
      • 1/2 tsp. salt
      (Sift together in a separate bowl)

      • 10 Tbs. Salted Butter, room temp
      • 1 c. Granulated Sugar
      • 3 lg Eggs
      • 1 c. Ricotta, I always use whole milk
      • 2 Tbs. Sour Cream
      • 2 tsp. Vanilla Extract
      • 1 tsp. lemon Zest
      • 2c. Fresh Blueberries, washed and dried

      INSTRUCTIONS

      • Grease and Flour a 9” springform pan.
      • Beat Butter with sugar and 1 egg until light and fluffy in a large bowl.
      • Beat in, one at a time , the remaining 2 eggs.
      • On low, beat in the sour cream, vanilla and lemon Zest.
      • Add in the flour mix, beating on low until just incorporated.
      • Fold in half of the blueberries to batter. Pour into prepared spring form pan. Toss remaining blueberries on top and slightly press them into top of batter. I sprinkle 1-2 Tbs of granulated sugar on top for a pretty finish and crunch.
      • Bake, check after 45 mins with a toothpick, make sure the center is set. No crumbs on toothpick! You may need to continue baking for 10 mins if not set.
      • Cool, cut, enjoy repeat. Me, Mom and Dad love this one! XOJ

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