Blueberry Ricotta Cake
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 2 tsps baking powder
- 3/4 tsp kosher salt
- 3 large eggs
- 1 1/2 cups ricotta cheese
- 1/2 tsp vanilla extract
- 1/2 cup melted butter
- 1 3/4 cups fresh blueberries
Preheat oven to 350F
Line a 9” diameter cake pan sprayed lightly coat with nonstick spray.
Whisk flour, sugar, baking powder, and salt in a large bowl.
Whisk eggs, ricotta, and vanilla in a medium bowl until smooth.
Fold wet ingredients into dry ingredients with a spatula or spoon until all dry ingredients are well incorporated.
Then fold in melted butter until fully incorporated
Reserve 1/4 cup of blueberries to the side and fold in the remaining 1-1/2 cup, taking care not to crush them too much..
Scrape batter into prepared pan and scatter remaining 1/4 cup of blueberries over top, pressing them half way into batter.
Bake cake until light golden brown, about 60 minutes. Let cool at least 20 minutes before removing from pan.
Serve along side a glass of Berry Boku!
Optional: Once the cake is fully cooled, use a toothpick to poke holes into it and drizzle some Berry Boku over the top!