Blueberry Ricotta Cake for Mother's Day!

annaskitchen(48)

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#food

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Hey guys,
It's not too late to bake this easy Blueberry Ricotta Cake for your Mum and spoil her on #MothersDay! 💜💜
This cake is easy to make, light, moist, fruity and not too sweet, basically it’s the best cake you can make in one hour!

Ricotta makes this cake so creamy and adds a light texture to the cake. Blueberry is always a winner, it's tart and crazy delicious, and goes really well with this creamy ricotta cake. This super easy one bowl blueberry cake is the greatest cake if you're a berry lover.

My recipe is ready in a few simple steps and is so easy to make, and it results in a lovely moist cake which also looks very pretty and tastes amazing.

A cake as sweet as mum! Happy Mother's Day to all the mums out there!🌻

Blueberry Ricotta Cake

Prep time: 15 mins | Baking time: 40 mins

Ingredients:

½ cup butter
½ cup sugar
3 eggs (separated)
1 cup | 120 g ricotta
1 teaspoon vanilla extract
1 cup all purpose flour
½ teaspoon baking powder
1 teaspoon lemon juice
1 cup blueberry (fresh if it's possible)
a pinch of salt

Instructions:

Grease a 8" springform cake pan, set aside.
Preheat the oven to 180°C | 350°F.
In a large bowl whisk the butter with the sugar, then add the egg yolks, ricotta, vanilla and lemon juice. Whisk until well combined.
In a separate bowl beat the egg whites with a pinch of salt, until stiff peaks are formed.
Gently fold in half of the egg whites to the egg yolk mixture.
Sift half of the flour and gently fold into the batter. Add the baking powder.
Repeat the last two steps with the remaining flour and egg whites.
Fold in the blueberries.
Pour the batter into the prepared cake pan.
Bake the cake for 35-40 minutes, or until the inserted toothpick comes out clean.
Dust the top of the cooled cake with icing sugar.