Ricotta cake is a great addition to your dessert repertoire, especially if you are looking for a light but tasty option.
You can use all purpose flour or you can use almond flour if you would prefer a gluten-free version.
You can also substitute chocolate chips for the blueberries.
If you would prefer a dairy-free cake, you can substitute a cup orange juice for the butter.
1 1/2 cups all-purpose flour or 2 cups almond flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick butter (softened)
1 cup sugar ( I used Turbinado sugar)
2 large eggs, room temperature
1 Tablespoon vanilla extract
1 2/3 cups whole milk ricotta cheese
1 cup fresh blueberries (or chocolate chips)
1 – In a large bowl cream the butter and sugar together. Add the eggs and vanilla. Add in the ricotta cheese and mix until incorporated.
2 – Pour in the dry ingredients (flour, baking powder and salt) and mix well.
3 – Fold in the blueberries or the chocolate chips gently.
4 – Transfer the batter into a greased Springform pan or Pyrex dish. Bake for 30 to 35minutes in a 350 degree oven.
5 – Cool for 10 minutes.
Gluten-free Ricotta Cake with Blueberries