Authentic home cooking from Italy, with US measurements. 
Ricotta and Blueberry Cake
A soft, gluten-free cake that's quick and easy to make!
Ricotta and Blueberry Cake
A soft, gluten-free cake that's quick and easy to make!
Open in Cookpad AppSteps
- 1
Whisk the ricotta cheese with the sugar until smooth.
- 2
Add the eggs and mix until you have a creamy batter. Then add the cornstarch and baking powder.
- 3
Fold in half of the blueberries and mix. Pour the batter into an 8-inch (20 cm) cake pan and sprinkle the remaining blueberries on top.
- 4
Bake in a preheated oven at 350°F (180°C) for about 40 minutes.
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