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I love a cake that can be enjoyed any time. Blueberry Ricotta Cake is perfect as a dessert, the ultimate afternoon snack or even as a very viable breakfast option. Serve it to guests when they come for coffee or tea, nosh on it in the morning or plate it up for a dinner party – it’s a recipe that can serve so many purposes. The ricotta cheese packs a punch of protein while blueberries offer antioxidants and one of your five a day. In short, this cake is a bit of a hero recipe and because it’s so versatile, you’re much less likely to see any of it go to waste.
In order to make this cake the way I have done, you’ll need a springform cake tin. They are usually easy to find, not terribly expensive and necessary for a wide range of recipes for lots of cakes & no-bake recipes including cheesecake. If you want to get more use out of your springform cake tin, you can also try my No-Bake Nutella Cheesecake.
If you have a stand mixer, you will find this recipe relatively easy. If you don’t, a hand mixer will work absolutely fine with a little more juggling or you can always ask someone to be a spare set of hands to help. Don’t let that stop you – I didn’t own a stand mixer until fairly recently and I didn’t grow up with one. I’ve never found a baking recipe I couldn’t do with a hand mixer and they are much less expensive than stand mixers. Let’s bake!
Serves 8
Ingredients
- 150g unsalted butter, plus a little more for greasing the pan, softened
- 200g white caster sugar
- 3 large eggs
- 250g ricotta cheese
- 2 tablespoons soured cream
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 180g plain flour, plus a little more for the pan
- 1 tablespoon baking powder
- 1 teaspoon sea salt flakes
- 300g plus 150g blueberries separated
- Icing sugar for serving (optional)
Method
- Preheat the oven to 180°C / 160° Fan / 350° F. Grease a round springform cake pan with a little butter. Add a little flour to the pan and swirl it around to cover the butter, shaking out any excess into the bin.
- Add the butter and sugar to a mixing bowl or preferably to the bowl of a stand mixer with the paddle attachment. Beat in the stand mixer or using a hand-held mixer on medium speed for a few minutes until the mixture is light and fluffy.
- Reduce the mixing speed to low and add in the eggs, one at a time. Mix well after each egg is added before adding another.
- Add the ricotta cheese, soured cream, vanilla extract and lemon zest and mix well. The batter may look curdled but that’s ok.
- In another mixing bowl, use a wire whisk to stir together the flour, baking powder and salt until well mixed.
- Add the dry mixture to the wet one a little at a time, mixing on low speed all the while. Mix until it’s combined, but take care not to overmix it.
- Add 300g of the blueberries to the mixing bowl and fold them into the mixture with a wooden spoon or preferably a rubber spatula.
- Scrape the batter into the prepared springform can tin and spread it out evenly. Place the remaining 150g of blueberries on top of the cake, pressing them into the batter gently all over the top surface.
- Bake the cake in the oven for 50 to 55 minutes or until a skewer inserted in the center comes out clean. Allow the cake to cool in the pan for about 20 minutes before removing the side of the springform tin.
- To remove the cake, slide a butter knife around the sides of the pan gently to loosen it anywhere it may be sticking and release the side.
- Dust the top of the cake with a light sprinkling of icing sugar using a small sieve if you have one. It should look like light snow atop the golden blueberry cake. This is optional, so if you don’t want to use the icing sugar, just skip this step. The cake can be enjoyed either warm or at room temperature.
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