This blueberry ricotta cake is my very favorite kind of versatile cake. You can eat it for dessert, breakfast, or an afternoon snack. It travels well so you can take it to friends or save it and have slices all week long. It’s sweet but not too sweet, and it’s chock full of blueberries so you get a juicy burst of flavor in every bite. The ricotta keeps it moist and rich, and it’s so easy to whip up that you can convince yourself to make it any time you’re craving a sweet anytime treat. In short, it’s the perfect way to use the last of summer’s blueberry crop.
There’s no denying that summer is on it’s way out now. The local pools are shutting down (but not before they open up to dogs for one last big hurrah), school is firmly back in session, and you can feel sweater weather coming on a cool breeze. In our house that means that we’re shaking off the stupor of a hot summer and planning for all kinds of projects. Garage organization, built-ins for the living room, finally repairing and painting my grandparents’ old dining room cabinet; they’re all on the to-do list. If we get one out of three actually accomplished in the next few weeks, I’ll consider it a victory.
But there are still a few pints of fresh blueberries left, and I decided to make a simple ricotta blueberry cake to help us power through these productive afternoons. The recipe is adapted ever-so-slightly from this one at Bon Appetit, and it comes together in a snap. The ricotta lends a silkiness to the finished cake and keeps it moist, and the blueberries do what blueberries do best, sweetening up every bite. If you’re looking for an easy, adaptable cake to make any time the motivation strikes, this is it.
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 3 large eggs
- 1 ½ cups ricotta
- ½ teaspoon vanilla extract
- ½ cup butter (1 stick), melted and cooled
- 1 cup fresh blueberries
- Preheat the oven to 350°F. Butter a 9” cake pan, line it with parchment paper, and butter the paper.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.
- In a medium bowl, whisk together the eggs, ricotta, and vanilla until smooth. Fold this into the dry ingredients gently with a rubber spatula, until just blended.
- Fold in the butter, followed by all but ¼ cup of the blueberries, being careful not to overmix.
- Pour the batter into the prepared pan and scatter the remaining ¼ cup blueberries over the top. Bake until golden brown and a tester inserted into the center comes out clean, 50-60 minutes. Let cool at least 20 minutes in the pan before turning out onto a cooling rack.