Easy Blueberry Almond Ricotta Cake
Enjoy a slice of this Easy Blueberry Almond Ricotta Cake, a treat that transforms any moment into a sweet celebration! It is fusion of creamy ricotta, plump blueberries, and crunchy almonds baked to perfection.
- Prep time
- 20 min
- Cook time
- 1 hr 5 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1½ cups Flour
- 1¼ cups Sugar
- ¼ cup Milk
- ½ cup Oil
- 8 tablespoons Unsalted butter (or 1 stick)
- 1½ cups Ricotta
- 1 tablespoon Baking powder
- ½ teaspoon Salt
- 4 large Eggs
- 2 teaspoons Vanilla
- 1¼ cups Frozen blueberries (divided)
- ½ cup Sliced Almonds
Instructions
- 1
Preheat your oven to 350°F.
- 2
In a mixing bowl, cream together the softened unsalted butter and sugar for about 5 minutes or until it becomes light and fluffy.
- 3
Add the eggs one at a time, beating well after each addition.
- 4
Incorporate the milk, oil, ricotta, and vanilla and mix until they're well combined, but don't overmix.
- 5
Sift the flour, baking powder and salt right on top and mix until just combined, but don't overmix.
- 6
Take ¾ cup of blueberries and mix them well with 2 tablespoons of flour.
- 7
Add to the cake batter and fold.
- 8
Spray and line a 9 inch springform pan well.
- 9
Pour the cake batter and top with the leftover blueberries and the almond slices.
- 10
Bake for 50-65 minutes at 350°F or until a toothpick comes out clean.
- 11
Let it cook before running a knife around the edge to loosen.
- 12
Remove from the pan, dust with powdered sugar and serve!