Easy Blueberry Almond Ricotta Cake
Enjoy a slice of this Easy Blueberry Almond Ricotta Cake, a treat that transforms any moment into a sweet celebration! It is fusion of creamy ricotta, plump blueberries, and crunchy almonds baked to perfection.
Ingredients
- 1½ cups Flour
- 1¼ cups Sugar
- ¼ cup Milk
- ½ cup Oil
- 8 tablespoons Unsalted butter or 1 stick
- 1½ cups Ricotta
- 1 tablespoon Baking powder
- ½ teaspoon Salt
- 4 large Eggs
- 2 teaspoons Vanilla
- 1¼ cups Frozen blueberries divided
- ½ cup Sliced Almonds
Instructions
- Preheat your oven to 350°F.
- In a mixing bowl, cream together the softened unsalted butter and sugar for about 5 minutes or until it becomes light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Incorporate the milk, oil, ricotta, and vanilla and mix until they're well combined, but don't overmix.
- Sift the flour, baking powder and salt right on top and mix until just combined, but don't overmix.
- Take ¾ cup of blueberries and mix them well with 2 tablespoons of flour.
- Add to the cake batter and fold.
- Spray and line a 9 inch springform pan well.
- Pour the cake batter and top with the leftover blueberries and the almond slices.
- Bake for 50-65 minutes at 350°F or until a toothpick comes out clean.
- Let it cook before running a knife around the edge to loosen.
- Remove from the pan, dust with powdered sugar and serve!
Notes
- Ensure that ingredients like eggs, ricotta, and butter are at room temperature before starting. Room temperature ingredients mix more evenly and result in a smoother batter.
- Mix the batter until just combined. Overmixing can lead to a denser cake. Use a gentle folding motion when incorporating ingredients like blueberries and almonds.
- If using frozen blueberries, toss them in a little flour before adding them to the batter. This helps prevent them from sinking to the bottom of the cake during baking.
- When adding sliced almonds on top of the batter, distribute them evenly to ensure a balanced texture throughout the cake.
- Allow the cake to cool in the pan for about 10-15 minutes before removing it to a wire rack for complete cooling. This prevents the cake from sticking to the pan and helps it set.
- Serve slices of the cake with a scoop of vanilla ice cream, a dollop of whipped cream, or a side of fresh berries for an elegant dessert presentation.
Nutrition
Calories: 548kcalCarbohydrates: 53gProtein: 7gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 55mgSodium: 350mgPotassium: 113mgFiber: 1gSugar: 33gVitamin A: 570IUVitamin C: 1mgCalcium: 248mgIron: 2mg
Tried this recipe?Let us know how it was!