Week 63: Blueberry Ricotta Cake

Today was my first time making a blueberry ricotta cheesecake, and I am absolutely obsessed!

Jump to the recipe!

The addition of ricotta allows the cake to be extra moist and fluffy. It's definitely a unique flavor that I grew to love.

If you aren't a fan of blueberries, feel free to try this recipe with other fruit! I am looking forward to trying this batter with raspberries or strawberries.

This is a very easy recipe because it is made all in one bowl. It's perfect for a quick but fancy breakfast.

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RECIPE:

INGREDIENTS:

• 15 oz ricotta cheese

• 1/3 cup yogurt

• 3 eggs

• 1/2 cup butter, melted

• 1 cup all-purpose flour

• 3/4 cup granulated sugar

• 1 cup blueberries

• 1 1/2 teaspoons baking powder

STEPS:

1. Preheat your oven to 350 degrees F, and line a 9-inch cake pan with parchment paper.

2. In a large bowl, mix all the ingredients for the cake. It's as simple as that!

3. Pour the batter into your prepared pan and bake for 30 minutes.

Enjoy!

The Bored Baker 👩🏽‍🍳