Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup ricotta cheese
- 1 1/2 cups fresh blueberries
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch springform pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract and ricotta cheese.
6. Add the dry ingredients to the wet ingredients and mix until just combined.
7. Gently fold in the blueberries.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before removing the sides of the pan.
11. Let the cake cool completely on a wire rack.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 330
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
Sodium: 240mg
Carbohydrates: 44g
Fiber: 1g
Sugar: 26g
Protein: 6g
Substitutions for ingredients:
- You can use frozen blueberries instead of fresh ones.
- You can substitute the ricotta cheese with cottage cheese or cream cheese.
Variations:
- You can add lemon zest to the batter for a lemon-blueberry flavor.
- You can sprinkle sliced almonds on top of the cake before baking for added crunch.
- You can make a glaze with powdered sugar and lemon juice to drizzle over the cooled cake.
Tips and tricks:
- Be sure to use room temperature ingredients for best results.
- Do not overmix the batter as it can result in a tough cake.
- Dust the blueberries with flour before adding them to the batter to prevent them from sinking to the bottom of the cake.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm the cake in the microwave for 10-15 seconds or in a 350°F oven for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand and dust with powdered sugar.
Garnishes:
Garnish with fresh blueberries and mint leaves.
Pairings:
Serve with a cup of hot coffee or tea.
Suggested side dishes:
Serve with a side of fresh fruit or a fruit salad.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil and continue baking.
- If the cake is not cooked through, continue baking for an additional 5-10 minutes.
Food safety advice:
Be sure to wash the blueberries before using them in the recipe.
Food history:
Ricotta cheese is a traditional Italian cheese made from the whey leftover from making other cheeses.
Flavor profiles:
This cake has a sweet and tangy flavor from the blueberries and ricotta cheese.
Serving suggestions:
Serve the cake as a dessert or as a sweet breakfast treat.
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