Blueberry Ricotta Cake

Blueberry Ricotta Cake requires approximately 45 minutes from start to finish. This recipe serves 1. For $5.54 per serving, this recipe covers 56% of your daily requirements of vitamins and minerals. This dessert has 3264 calories, 74g of protein, and 115g of fat per serving. Only a few people made this recipe, and 3 would say it hit the spot. It is brought to you by Foodista. If you have king arthur unbleached flour, blueberries, sugar, and a few other ingredients on hand, you can make it. Overall, this recipe earns a rather bad spoonacular score of 21%. Try Ricottan and blueberry cake, Blueberry Ricotta Cake, and Blueberry Ricotta Cake for similar recipes.

Servings: 1

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 cup King Arthur Unbleached All-Purpose Flour

3/4 cup sugar

1 1/4 teaspoons baking powder

1 1/4 teaspoons salt

cup milk

1/4 cup shortening

1 egg

1/2 teaspoon vanilla

1 1/2 cups fresh or frozen blueberries

2 eggs

1 1/4 cups ricotta cheese

cup sugar

1/4 teaspoon vanilla

Equipment:

bowl

frying pan

oven

Cooking instruction summary:

For the batter: In a small bowl, combine the flour, sugar, baking powder and salt. Add the milk, shortening, egg and vanilla, beating till smooth. Spoon the batter into a greased 9 x 9 x 2-inch pan Sprinkle the blueberries over the batter. For the topping: In a small bowl, beat the eggs till frothy, then beat in the cheese, sugar and vanilla. Spread this mixture evenly over the blueberries. Bake the cake in a preheated 350F oven for 55 to 60 minutes, or until it's golden brown around the edges. Yield: 12 servings This moist, rich cake makes a pleasant late-summer dessert. Note: You may reduce the calories per serving to 206 and the fat grams to 7 by substituting skim milk for 2%%, and part-skim ricotta for whole-milk ricotta. By making the above changes and substituting WonderSlim fat replacer or applesauce for the shortening, you'll get a somewhat tougher, more rubbery cake, but the calories per serving will be reduced to 172, and the fat grams to 3.

 

Step by step:


1. For the batter: In a small bowl, combine the flour, sugar, baking powder and salt.

2. Add the milk, shortening, egg and vanilla, beating till smooth. Spoon the batter into a greased 9 x 9 x 2-inch pan

3. Sprinkle the blueberries over the batter.

4. For the topping: In a small bowl, beat the eggs till frothy, then beat in the cheese, sugar and vanilla.

5. Spread this mixture evenly over the blueberries.

6. Bake the cake in a preheated 350F oven for 55 to 60 minutes, or until it's golden brown around the edges.


Nutrition Information:

Quickview
3263 Calories
73g Protein
114g Total Fat
499g Carbs
41% Health Score
Limit These
Calories
3263k
163%

Fat
114g
176%

  Saturated Fat
47g
295%

Carbohydrates
499g
167%

  Sugar
385g
428%

Cholesterol
677mg
226%

Sodium
3985mg
173%

Alcohol
1g
6%

Get Enough Of These
Protein
73g
148%

Selenium
134µg
192%

Vitamin B2
2mg
136%

Calcium
1342mg
134%

Phosphorus
1265mg
127%

Vitamin B1
1mg
87%

Folate
341µg
85%

Manganese
1mg
85%

Vitamin K
75µg
71%

Iron
10mg
59%

Vitamin B12
3µg
59%

Vitamin A
2596IU
52%

Zinc
7mg
50%

Vitamin B5
4mg
48%

Vitamin B3
9mg
45%

Vitamin E
6mg
42%

Vitamin D
5µg
40%

Fiber
8g
35%

Potassium
1188mg
34%

Vitamin B6
0.68mg
34%

Magnesium
121mg
30%

Vitamin C
21mg
26%

Copper
0.5mg
25%

covered percent of daily need
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Ricotta Blueberry Cheesecake - Extra Fluffy!

 

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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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