Ricotta and blueberry cake

The cake was super moist and delicious, and I think this will be a cake that I will be making often.

As you can see in the pictures some of the blueberries were covered in flour. I must confess I failed to dry them after I washed them so while they got tossed in the flour they developed a thick floury coat….. HINT….. dry them well after you wash them :-)

Anyhow, I hope you like this ricotta and blueberry cake as much as we did.

Enjoy!!

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Ricotta and blueberry cake

Miryam's original recipe

Yield: 8-10 servings

Ingredients:

1 1/2 cup whole wheat pastry flour
1 teaspoon aluminum free baking powder
1/2 teaspoon aluminum free baking soda
1/2 cup unrefined sugar + 2 tablespoons, you can use 3/4 cup if you like
1 cup ricotta cheese, I used low fat
2 organic eggs
1/4 cup low fat milk
Juice of two limes
1 to 1 1/2 cup fresh blueberries

Directions:

Preheat oven to 350 F degrees. Grease and flour a springform pan and set aside.

In a large mixing bowl, with a wire whisk, mix eggs, sugar, milk, lime juice and cheese. Add flour, baking soda and baking power.

Dust blueberries with 1 tablespoon of flour to prevent berries to sink to the bottom of the cake. Pour batter into prepared pan and sprinkle berries over batter.

Bake for 55-60 minutes. Cool in pan on a wire rack for at least 30 minutes before removing from the baking pan to cool completely on a wire rack.

Nutrition facts calculated based on the recipe giving 8 servings.