Blueberry Ricotta Cake

Name: Blueberry Ricotta Cake
Ingredients: 1 cup King Arthur Unbleached All-Purpose Flour; 3/4 cup sugar; 1 1/4 teaspoons baking powder; 1 1/4 teaspoons salt; 1 cup milk; 1/4 cup shortening; 1 egg; 1/2 teaspoon vanilla; 1 1/2 cups frozen blueberries or fresh; 2 eggs; 1 1/4 cups ricotta cheese; 1 cup sugar; 1/4 teaspoon vanilla

13 ingredients

3 steps

Ingredients

1 cup King Arthur Unbleached All-Purpose Flour
3/4 cup sugar
1 1/4 teaspoons baking powder
1 1/4 teaspoons salt
1 cup milk
1/4 cup shortening
1 egg
1/2 teaspoon vanilla
1 1/2 cups frozen blueberries or fresh
2 eggs
1 1/4 cups ricotta cheese
1 cup sugar
1/4 teaspoon vanilla

Directions

1

For the batter: In a small bowl, combine the flour, sugar, baking powder and salt. Add the milk, shortening, egg and vanilla, beating till smooth. Spoon the batter into a greased 9 x 9 x 2-inch pan Sprinkle the blueberries over the batter.
2

For the topping: In a small bowl, beat the eggs till frothy, then beat in the cheese, sugar and vanilla. Spread this mixture evenly over the blueberries.
3

Bake the cake in a preheated 350F oven for 55 to 60 minutes, or until it's golden brown around the edges.