Ricotta and Blueberry Cake

The ricotta and blueberry cake is a delicious dessert that combines the creaminess of ricotta with the sweetness and acidity of blueberries. Here is the recipe to prepare it:

Ingredients

• 250 g ricotta
• 150 g sugar
• 3 eggs
• 200 g 00 flour
• 1 packet baking powder
• 1 lemon (grated zest)
• 1 pinch of salt
• 150 g fresh or frozen blueberries
• Powdered sugar (for decoration)

Preparation

1. Preheat the oven to 180 °C and butter and flour a round cake pan or line it with parchment paper.
2. In a bowl, beat the ricotta with the sugar until you obtain a smooth mixture.
3. Separate the yolks from the whites. Add the yolks to the ricotta and sugar mixture and stir well.
4. Add the grated lemon zest and stir again.
5. In a separate bowl, whip the egg whites with a pinch of salt until stiff peaks form.
6. Gently fold the whipped egg whites into the ricotta mixture using a spatula and bottom-to-top movements to avoid deflating them.
7. Sift the flour and baking powder and gradually add them to the mixture, stirring gently.
8. Finally, fold the blueberries into the batter, taking care not to crush them.
9. Pour the batter into the prepared pan and level it gently with a spatula.
10. Bake for about 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
11. Let the cake cool on a wire rack before dusting it with powdered sugar.

Fun Facts

Blueberries not only add a beautiful color and a tangy note to the cake, but they are also rich in antioxidants and have multiple health benefits. This dessert is perfect for an afternoon snack or to conclude a meal on a sweet note. The ricotta and blueberry cake is an Italian variant of fruit and fresh cheese-based cakes found in various regional cuisines.