This Blueberry Ricotta Cake is a soft, fluffy dessert filled with creamy ricotta cheese and bursting with sweet blueberries. The cake’s texture is light, yet moist, and the ricotta adds richness and flavor. It’s a simple yet elegant cake that can be enjoyed as a snack, dessert, or even a brunch treat.
Ingredients:
For the Cake:
4 Eggs
170 g Sugar (1 tbsp without 1 tbsp)
75 ml Vegetable Oil (2/5 cup)
150 ml Warm Water (3/4 cup)
280 g Flour (1 cup + 4/5 cup)
2 teaspoons Baking Powder
Baking Pan (27×18 cm or 10×7 inches)
For the Filling:
1 Egg
300 g Ricotta Cheese
30 g Flour (2 tbsp)
50 g Powdered Sugar (3 tbsp)
200 g Blueberries
For Baking:
Powdered Sugar (for dusting)
Instructions:
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