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–+ servings
Blueberry Ricotta Cake
Steph de Sousa

Blueberry Ricotta Cake

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THIS BLUEBERRY RICOTTA CAKE IS A TOTAL WINNER!
If you’re after an easy bake that looks fancy but takes no time, you need to try this Ricotta and Blueberry Cake. It’s super soft, studded with juicy blueberries and has the most gorgeous golden top. Perfect with a cuppa, for morning tea or an afternoon treat—plus it keeps beautifully in the fridge for a few days (if it lasts that long!).
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 8
Course: Recipes
Cuisine: Australian
Calories: 367
Ingredients Equipment Method Nutrition Video

Ingredients
  

  • 1 cup firm ricotta
  • ½ cup oil
  • 3 eggs
  • Dash of vanilla
  • 1 cup sugar
  • 2 cups self-raising flour
  • 1 cup blueberries fresh or frozen both work!
OPTIONAL LIME ICING:
  • 2 cups icing sugar
  • Juice of ½ to 1 lime depending how zingy you like it!

Equipment

Method
 

  1. In a big mixing bowl, add the ricotta, oil, eggs, vanilla and sugar.
  2. Give it a good mix—don’t worry if it’s a little lumpy from the ricotta, that’s totally fine.
  3. Add the flour and mix until combined.
  4. Gently fold through the blueberries so they’re nice and even.
  5. Pour your batter into a lined cake tin and smooth out the top.
  6. Bake at 180°C for 45 minutes or until it springs back when pressed lightly in the middle.
  7. Let it cool in the tin before icing.
FOR THE ICING:
  1. Mix the icing sugar and lime juice in a bowl until smooth and drizzly.
  2. Pour it over the cooled cake and let it set. Zesty and sweet—YUM!

Nutrition

Calories: 367kcalCarbohydrates: 50gProtein: 6gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 61mgSodium: 24mgPotassium: 69mgFiber: 1gSugar: 27gVitamin A: 100IUVitamin C: 2mgCalcium: 15mgIron: 1mg

Video

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