Blueberry Ricotta Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup fresh or frozen blueberries, divided1 tbsp honey1 tbsp water3/4 cup flour1/4 cup whole wheat flour1/4 cup ground flaxseed1/2 tbsp baking powder1/4 tsp salt1/4 tsp nutmeg1/3 cup softened butter1/2 cup sugar1 egg1 tsp vanilla4 oz ricotta cheese1/4 cup 1% milk
Preheat the oven to 350F, grease and line an 8" pan.
In a small pot, combine 2/3 cup blueberries, honey and water.
Bring to a simmer and cook until very thick and syrupy, stirring often, about 10-12 minutes. Remove from heat, mash with a potato masher or fork and set aside.
In a medium bowl, whisk together flours, flaxseed, baking powder, salt and nutmeg. Set aside.
In a large bowl, beat together butter and sugar.
Add egg, vanilla and ricotta, beat well.
Add half the flour mixture to the creamed blend, then add milk and blueberry mash, beating in.
Add remaining flour and reserved 1/3 cup blueberries, folding in well.
Bake until a toothpick comes out with brownie-like moist crumbs, 28-30 minutes. Cool completely in the pan before cutting.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
In a small pot, combine 2/3 cup blueberries, honey and water.
Bring to a simmer and cook until very thick and syrupy, stirring often, about 10-12 minutes. Remove from heat, mash with a potato masher or fork and set aside.
In a medium bowl, whisk together flours, flaxseed, baking powder, salt and nutmeg. Set aside.
In a large bowl, beat together butter and sugar.
Add egg, vanilla and ricotta, beat well.
Add half the flour mixture to the creamed blend, then add milk and blueberry mash, beating in.
Add remaining flour and reserved 1/3 cup blueberries, folding in well.
Bake until a toothpick comes out with brownie-like moist crumbs, 28-30 minutes. Cool completely in the pan before cutting.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 165.3
- Total Fat: 7.9 g
- Cholesterol: 36.8 mg
- Sodium: 53.5 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 1.5 g
- Protein: 3.9 g
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