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Ricotta and Blueberry Cake
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Italy Authentic home cooking from Italy, with US measurements.
Originally published on Cookpad Italy as Torta di ricotta e mirtilli
A picture of Ricotta and Blueberry Cake.

Ricotta and Blueberry Cake

Aifornelliconme
Aifornelliconme @aifornelliconme
Scorzè, Veneto

A soft, gluten-free cake that's quick and easy to make!

A soft, gluten-free cake that's quick and easy to make!

Read more

Ricotta and Blueberry Cake

Aifornelliconme
Aifornelliconme @aifornelliconme
Scorzè, Veneto

A soft, gluten-free cake that's quick and easy to make!

A soft, gluten-free cake that's quick and easy to make!

Read more
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Ingredients

50 minutes
Serves 4 servings
  • 2 cupsricotta cheese (about 500 grams)
  • 3eggs
  • 2 teaspoonsbaking powder (about 8 grams)
  • 1/2 cupsugar (about 100 grams)
  • 2/3 cupblueberries (about 100 grams)
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Steps

50 minutes
  1. 1

    Whisk the ricotta cheese with the sugar until smooth.

    A picture of step 1 of Ricotta and Blueberry Cake.
    A picture of step 1 of Ricotta and Blueberry Cake.
  2. 2

    Add the eggs and mix until you have a creamy batter. Then add the cornstarch and baking powder.

    A picture of step 2 of Ricotta and Blueberry Cake.
    A picture of step 2 of Ricotta and Blueberry Cake.
  3. 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.

    A picture of step 3 of Ricotta and Blueberry Cake.
    A picture of step 3 of Ricotta and Blueberry Cake.
  4. 4

    Bake in a preheated oven at 350°F (180°C) for about 40 minutes.

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Aifornelliconme
Aifornelliconme @aifornelliconme
Published in the US on July 03, 2026 14:01
Scorzè, Veneto
Instagram @aifornelliconme.Ciao a tutti sono Alice e amo cucinare e condividere questa passione
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Keywords

Cake Blueberry Ricotta Egg Cheese

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