 Blueberry-Ricotta Cake Ingredients: Nonstick vegetable oil spray 1½ cups all-purpose flour 1 cup sugar 2 teaspoons baking powder ¾ teaspoon kosher salt 3 large eggs 1½ cups ricotta ½ teaspoon vanilla extract or vanilla bean paste ½ cup (1 stick) unsalted butter, melted 1 cup blueberries Directions: Preheat oven to 350°. Line a 9”-diameter spring-form pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl. Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by ¾ cup blueberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup blueberries over top. Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before un-molding. I added candied orange peels as a garnish. Do Ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature. Want to make candied citrus peels click my link: http://www.canningandcookingathome.com/dianes-food-blog/candied-orange-peels Recipe Adapted from: Alison Roman for Bon Appetite Photos by: Diane Baker for Canning and Cooking at Home  |
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