This autumn, let's try a simple recipe for a light and delicious Italian ricotta and blueberry cake, which will quickly disappear from the plates...
We present you a great recipe for Italian ricotta and blueberry cake, which brightens up many autumn evenings when it's cold outside. Since autumn is perfect for baking delicious desserts, we can make sure that they are full of healthy fruits that will instantly improves immune resistance. Blueberries will be a great choice as they are full of vitamins and minerals and they also have antioxidant effect, with which they slow down aging, reduce the risk of developing cardiovascular disease and cancer.
READ MORE: Autumn recipe: delicious lecina stew with sweet potatoes and pumpkin
Recipe for Italian ricotta and blueberry cake
Ingridients:
- 180 g of ricotta
- 120 g of sugar
- 1 bag of vanilla sugar
- 50 g of butter
- 3 eggs
- 100 ml of milk
- 200 g plain flour
- 1 bag of baking powder
- 1 lemon (juice and peel)
- 120 g of fresh blueberries
- powdered sugar for sprinkling
Preparation instructions
Heat the oven to 180 degrees. Mix the ricotta, sugar and vanilla sugar until foamy. Add softened butter, eggs and milk and mix well. When a uniform mixture is obtained, add sifted flour and baking powder. Mix and add the juice of one lemon and half a teaspoon of grated lemon peel. At the end, carefully mix the blueberries into the mixture. Pour the mass into a greased baking pan and bake for about 40 minutes. Cool the baked cake in the refrigerator, sprinkle with powdered sugar and serve. Bon Appetit!
