Blueberry Ricotta Cake by @helena_pudic

58 min

10 servings

🥚

4 large eggs

Eggs

🍬

150 g

Sugar

🧈

80 g

Butter

🧀

400 g

Ricotta cheese

🥛

80 g

Sour cream

🍋

1 lemon

Lemon zest

🌾

130 g

Flour

🫙

6 g

Baking powder

🧂

6 g

Salt

🫐

200 g

Blueberries

  1. Preheat

    Preheat the oven to 180 °C / 350 °F and line a 26 cm round cake pan with parchment paper.

  2. Beat
    • Egg
    • Granulated sugar

    Beat the 4 eggs with the 150 g granulated sugar until pale and foamy.

  3. Grate
    • Lemon zest
    • Unsalted butter
    • Eggs

    Grate the zest from 1 lemon and add it to the egg mixture with the 80 g melted, cooled unsalted butter.

  4. Mix
    • Sour cream
    • Ricotta cheese

    Add the 80 g sour cream and 400 g ricotta cheese, then mix briefly until combined.

  5. Combine
    • Wheat flour
    • Salt

    Combine the 130 g wheat flour, 1.5 tsp baking powder, and 1 tsp salt in the second bowl.

  6. Fold
    • Wheat flour
    • Salt
    • Ricotta cheese

    Fold the dry mixture into the ricotta batter just until smooth.

  7. Pour

    Pour the batter into the prepared pan and spread it into an even layer.

  8. Scatter
    • Blueberries

    Scatter the 200 g blueberries evenly over the batter.

  9. Bake

    Bake for 30–45 minutes, until golden and a toothpick inserted near the center comes out almost dry.

  10. Cool

    Cool the cake slightly on a cooling rack before slicing and serving warm.

Blueberry Ricotta Cake by @helena_pudic

58 min

10 servings

🥚

4 large eggs

Eggs

🍬

150 g

Sugar

🧈

80 g

Butter

🧀

400 g

Ricotta cheese

🥛

80 g

Sour cream

🍋

1 lemon

Lemon zest

🌾

130 g

Flour

🫙

6 g

Baking powder

🧂

6 g

Salt

🫐

200 g

Blueberries

Preparation Steps

  1. Step 1/10

    Preheat the oven to 180 °C / 350 °F and line a 26 cm round cake pan with parchment paper.

    🍰26 cm round cake pan
    📜Parchment paper

  2. Step 2/10

    Beat the 4 eggs with the 150 g granulated sugar until pale and foamy.

    🥚Egg
    🍬Granulated sugar
    🥣Mixing bowl

  3. Step 3/10

    Grate the zest from 1 lemon and add it to the egg mixture with the 80 g melted, cooled unsalted butter.

    🍋Lemon zest
    🧈Unsalted butter
    🧀Fine grater
    🥣Mixing bowl

  4. Step 4/10

    Add the 80 g sour cream and 400 g ricotta cheese, then mix briefly until combined.

    🥛Sour cream
    🧀Ricotta cheese
    🥣Mixing bowl

  5. Step 5/10

    Combine the 130 g wheat flour, 1.5 tsp baking powder, and 1 tsp salt in the second bowl.

    🌾Wheat flour
    🫙Baking powder
    🧂Salt
    🥣Mixing bowl

  6. Step 6/10

    Fold the dry mixture into the ricotta batter just until smooth.

    🌾Wheat flour
    🫙Baking powder
    🧂Salt
    🥣Mixing bowl
    🥄Rubber spatula

  7. Step 7/10

    Pour the batter into the prepared pan and spread it into an even layer.

    🍰26 cm round cake pan
    🥄Rubber spatula

  8. Step 8/10

    Scatter the 200 g blueberries evenly over the batter.

    🫐Blueberries
    🍰26 cm round cake pan

  9. Step 9/10

    Bake for 30–45 minutes, until golden and a toothpick inserted near the center comes out almost dry.

    🍰26 cm round cake pan
    ✨Toothpick

  10. Step 10/10

    Cool the cake slightly on a cooling rack before slicing and serving warm.

    ✨Cooling rack

Composition

Ingredients

Types

Eggs, Dairy, Fruit, Leavening agents, Seasonings

Ingredients

Eggs, Sugar, Butter, Ricotta cheese, Sour cream, Lemon zest, Flour, Baking powder, Salt, Blueberries

Notes

Butter (melted and cooled), Lemon zest (zest of 1 lemon or orange), Blueberries (fresh or frozen)

Allergens

Eggs, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

315 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 31g, Fat: 15g, Fiber: 1.2g, Sugars: 20g

Nutritional Information

Minerals

Calcium: 125mg, Iron: 1mg, Potassium: 145mg, Sodium: 260mg

Vitamins

Vitamin A: 145µg, Vitamin C: 3mg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

20 minutes

Cooking

38 minutes

Overall

58 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Mixing bowl, Rubber spatula, Fine grater, 26 cm round cake pan, Parchment paper, Toothpick, Cooling rack

Appliances

Oven, Mixer

Type

Type

Type Of Dish

Dessert

Occasions

Breakfast, Brunch, Afternoon tea, Dinner party, Summer

Origin

Source

Platform

instagram

Original Creator

@helena_pudic

Origin

Cuisine

Croatian, Balkan, European

Geographic

Croatia, Europe

Various

Aspect

Texture

Moist, Tender, Creamy, Soft, Juicy

Flavors

Sweet, Tangy, Buttery, Citrusy, Fruity

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Keep in an airtight container,Store in a cool, dry place), fridge : 4 days (Store in an airtight container,Allow cake to cool completely before refrigerating), freezer : 2 months (Wrap individual slices tightly,Freeze in an airtight container,Thaw overnight in the fridge)