Blueberry Ricotta Cake

Blueberry Ricotta Cake
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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Blueberry Ricotta Cake calories by ingredient
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Introduction

Adapted from a recipe on Christina Marsigliese's blog Form V Artisan, this is a dense, moist cake that is packed with blueberry flavour from both stewed and fresh fruit. Perfect for the summer months! Adapted from a recipe on Christina Marsigliese's blog Form V Artisan, this is a dense, moist cake that is packed with blueberry flavour from both stewed and fresh fruit. Perfect for the summer months!
Number of Servings: 12

Ingredients

    1 cup fresh or frozen blueberries, divided
    1 tbsp honey
    1 tbsp water
    3/4 cup flour
    1/4 cup whole wheat flour
    1/4 cup ground flaxseed
    1/2 tbsp baking powder
    1/4 tsp salt
    1/4 tsp nutmeg
    1/3 cup softened butter
    1/2 cup sugar
    1 egg
    1 tsp vanilla
    4 oz ricotta cheese
    1/4 cup 1% milk

Directions

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.

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