Ricotta and Blueberry Cake

The Ricotta and Blueberry Cake is a delicious dessert that combines the creaminess of ricotta with the sweet acidity of blueberries. Here’s how to make it:

Ingredients

• 250 g of ricotta cheese
• 150 g of sugar
• 3 eggs
• 200 g of type 00 flour
• 1 packet of baking powder for cakes
• 1 pinch of salt
• Grated zest of 1 lemon (untreated)
• 150 g of fresh or frozen blueberries
• Icing sugar (for decoration)
• Butter and flour for greasing and flouring the cake tin

Preparation

1. Preheat the oven to 180 °C (160 °C if fan-assisted) and prepare a round baking tin (22-24 cm in diameter), by greasing and flouring it or lining it with baking paper.
2. In a large bowl, work the ricotta with the sugar until you have a homogeneous mixture.
3. Separate the yolks from the whites. Add the yolks to the ricotta and sugar mixture, and mix well.
4. Fold in the sifted flour along with the cake baking powder, a pinch of salt, and the grated lemon zest. Mix gently until the batter is smooth and lump-free.
5. Whisk the egg whites until stiff peaks form and gently fold them into the ricotta mixture with a spatula, using upward movements to avoid deflating them.
6. Gently fold the blueberries into the batter, trying to distribute them evenly. If using frozen blueberries, there is no need to thaw them first.
7. Pour the mixture into the prepared tin and level it with a spatula.
8. Bake the cake for about 35-40 minutes, or until it is golden and a toothpick inserted in the centre comes out clean.
9. Let the cake cool in the tin for a few minutes, then transfer it to a wire rack to cool completely.
10. Before serving, dust the cake with icing sugar.

Curiosity

Blueberries, besides being tasty, are known for their antioxidant and beneficial properties. In this cake, they pair perfectly with the ricotta, making the dessert incredibly soft. In Italy, the ricotta cake is a classic that comes in many regional variations, often enriched with seasonal fruit.