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

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!

Ricotta and Blueberry Cake

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!

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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

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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Cooksnaps

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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

Keywords

Cake Blueberry Ricotta Egg Cheese

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