Ricotta Glazed Blueberry Cake
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr 5 mins
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Servings
10 servings
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Calories
422 kcal
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Cuisine
Italian-American Fussion
Ricotta Glazed Blueberry Cake
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This blueberry cake is moist and bursting with juicy blueberries then topped with a ricotta glaze which adds a creamy richness to the cake!
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Ingredients
- 2⅓ cups cake/pastry flour
- 1¼ teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- ¾ cup +2 tablespoons granulated sugar (175g total, if you double the recipe then double this amount)
- 1 teaspoon vanilla extract
- ⅔ cup butter melted & cooled (or vegetable oil)
- ½ cup +2 tablespoons milk (whole or 2% - room temperature) (145ml total, if you double the recipe then double this amount)
- 1 cup blueberries (toss with 1-2 teaspoons of flour)
FOR THE RICOTTA GLAZE
- ½ cup ricotta cheese
- 2-3 cups powdered sugar
Instructions
- Pre-heat oven to 350F/180C. Grease and flour or spray a 10 inch bundt pan.
- In a medium bowl whisk together the flour, baking powder and salt.
- In a large bowl or stand mixer beat the eggs, egg yolk and sugar until light, 4-5 minutes. Add the vanilla, melted butter and milk, beat to combine. Add the dry ingredients and beat to combine. Fold in the blueberries, spoon the batter (it will be thick) evenly in the prepared pan.
- Bake for approximately 40-45 minutes or until a toothpick comes out clean or with a few crumbs attached. Let cool 15-20 minutes in the pan then move to a wire rack to cool completely. Drizzle with ricotta glaze if desired or dust with powdered sugar before serving. Enjoy!
FOR THE RICOTTA GLAZE
- In a medium/large bowl beat together the ricotta and powdered sugar, start with 2 cups then add more if needed. You want it to be thick enough that it doesn't run.
Notes
- Substitutions And Variations
- Toss blueberries with a couple of teaspoons of flour to prevent them from sinking in the cake. Unglazed cake can be stored covered at room temperature for up to 3 days. If your home is hot and humid, store in the refrigerator. Glazed blueberry cake should be stored in the fridge and brought to room temperature before serving.
- You can freeze the cake, but it is best to do so before adding the ricotta glaze. Cool completely then store either the whole cake covered in plastic wrap then aluminum foil or wrap each slice individually. Store in a freezer safe bag for up to one month. Thaw in the refrigerator, add the glaze if desired and enjoy.
- Lemon zest: If you love the taste and tang of citrus in your blueberry cake, add up to 2 Tablespoons of lemon zest. We love this combination in my blueberry scones.
- Oil: Instead of butter you can use vegetable oil in this cake. While your cake will not be as rich, oil often adds a more tender crumb in cake.
- Frozen blueberries: While I love fresh blueberries, you can use frozen blueberries, too. No need to thaw them but be sure to toss them with a little flour.
- Buttermilk: To add additional soft texture and flavor to the blueberry cake, use buttermilk instead of milk.
- Glaze: Instead of a ricotta glaze, you can just dust the cake with powdered sugar or use a cream cheese glaze, the lemon glaze from my blueberry baked donuts or a simple vanilla glaze.
Nutrition Information
Show Details
Calories
422kcal
(21%)
Carbohydrates
64g
(21%)
Protein
7g
(14%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
95mg
(32%)
Sodium
188mg
(8%)
Potassium
141mg
(4%)
Fiber
1g
(4%)
Sugar
41g
(82%)
Vitamin A
532IU
(11%)
Vitamin C
1mg
(1%)
Calcium
79mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 64g | 21% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 188mg | 8% |
| Potassium | 141mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 532IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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