My kids have been asking for me to bake a cake and this is one that I’ll definitely be making them again. It’s not too sweet and is super moist. The only berries I had on hand were blueberries, but I can’t wait to make it again when strawberries are in season. I’m thinking it will be great with a little whipped cream – almost like a strawberry shortcake. I was able to use the last bit of ricotta cheese I had in my fridge from another recipe. I’m really trying to be better about using up every little bit of food and not being so wasteful. If you have any tips, I’ll take them!
1 1/2 cups flour
1 cups sugar
2 tsp baking powder
3/4 tsp salt
1 1/2 cups whole milk ricotta
1/2 tsp vanilla extract
1 stick unsalted butter, melted and cooled
3/4 cup blueberries (or combination of other berries)
Preheat oven to 350 degrees. Lightly grease a 9 inch round cake pan with non-stick cooking spray and set aside.
In a large bowl, mix together the flour, sugar, baking powder and salt. In a separate bowl, using a fork mix together the eggs, ricotta, vanilla and melted butter until combined. Combine the wet ingredients with dry ingredients. Gently fold in the blueberries and transfer to the prepared pan.
Bake for 45 to 50 minutes or until the top is golden brown. Remove from oven and allow to completely cool before slicing. Dust with confectioners sugar if desired.
Source: Climbing Grier Mountain